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Pawpaw N’ice Cream

This is the vegan and healthy version of pawpaw “ice cream” developed by Leigh Scott specifically for Michael Judd’s book For the Love of Paw Paws! Leigh is a certified chef in Vienna, Virginia, who focuses on nutritious, delicious whole-food, plant-based cuisine. 

Yield: Four 1/2-cup servings



1 large frozen sliced banana (~1 cup)

1 frozen pawpaw (~1 cup pulp), peeled and seeded 

1/4 cup light coconut milk

1 teaspoon rum (optional, but recommended)

Toasted coconut for topping



1. Place all ingredients in a food processor and blend until smooth.

2. Eat as soft serve right away or freeze to make a scoopable dessert.

3. Top with toasted coconut.

A food processor should be used; a blender is usually not powerful enough.

Can’t find paw paws? 

Try substituting papaya, mango, or persimmons!