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!