We have been trying to find one new food per week for the family to try. A few weeks ago, I bought a large papaya and Zach really enjoyed checking it out and trying it. We decided to make Papaya Banana Ice Cream and it was yummy! It’s been a hot summer here and any excuse to eat ice cream is a good excuse in my book (it is my favorite!!!). The best part about this one is that it’s sugar free (besides the naturally occurring sugars in the ingredients!)
My ultimate goal is to expose my kids and my family to as many different foods as possible. I want to make an effort to get them to try new things and to have an open mind about foods they haven’t had before. This is a daily battle with our 3 1/2 year old, but he enjoyed the ice cream and still asks about it – he asks for the ‘kakaya’ ice cream…it is truly very cute.
The most difficult part of this recipe was just cubing up the Papaya – and that was pretty simple! I used a vegetable peeler on the papaya skin and then cubed it – it was a little time consuming, but not bad! Make sure you blend everything in the food processor or blender until smooth and creamy! You could also freeze the banana and papaya chunks before making this so you wont have to wait as long to have your ice cream after assembling the ingredients.
- 2 ripe bananas
- 1 papaya
- 1 cup unsweetened almond milk
- 3-4 T Raw Honey
- 1 cup plain Greek Yogurt
- Peel papaya, remove seeds and cube.
- Add all ingredients to the blender, blend until smooth and creamy.
- Pour contents into airtight container and place in freezer.
- 1 Purple & 1 tsp
- **This recipe makes about 8 servings, 1 cup per serving. The almond milk and Greek Yogurt content are so minimal in this recipe when you divide it out that I didn't count, but if you are being strict, you could count this as a yellow treat swap (1/2 yellow treat swap of unsweetened almond milk divided by 8 is nothing!) The Greek Yogurt would be about 1/8 of a red.