Did you know you can turn fresh pawpaw into the creamiest, dreamiest ice cream — without an ice cream machine? Here’s how!

✨ **Ingredients:**

* 1.5 cups of ripe pawpaw pulp

* 1 14oz can sweetened condensed milk

* 1-2 tsp vanilla extract

* 2 cups heavy whipping cream

**Step-by-step:**

1️⃣ **Prepare the pawpaw:**  
Slice the pawpaw in half and scoop out the pulp with a spoon (like an avocado). Remove the brown seeds. Puree the pulp in a blender or food processor until completely smooth.

2️⃣ **Mix it up:**  
Blend the pawpaw pulp with the sweetened condensed milk and vanilla extract until silky smooth.

3️⃣ **Freeze the base:**  
Pour the mixture into a gallon-size freezer Ziploc bag (or a baking dish covered with plastic wrap). Seal tightly and lay flat in the freezer for 2 hours.

4️⃣ **Whip the cream:**  
After 2 hours, whip the heavy cream in a large bowl with a hand mixer (or blender/food processor) on high speed until stiff peaks form.

5️⃣ **Incorporate the mixture:**  
Remove the pawpaw base from the freezer and cut it into chunks (smaller than a deck of cards). Slowly add pieces into the whipped cream, one at a time, blending gently. (⚠️ Don’t add too much at once — it will deflate the cream!)

6️⃣ **Final freeze:**  
Transfer the creamy mixture into a freezer-safe container (mason jars work perfectly for single servings). Seal airtight and freeze for at least 6 hours.

7️⃣ **Enjoy:**  
Scoop, serve, and savor! This rich, velvety pawpaw ice cream will keep up to 6 months in the freezer.

💛 Have you ever tasted pawpaw before? It’s North America’s best-kept tropical secret — and now it’s an ice cream star! 🍨 Drop a 🍦 if you’d try this recipe!

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🍦Creamy Homemade Pawpaw Ice Cream🍦