This creamy Papaya Banana Yogurt Ice Cream is a wholesome, naturally sweet dessert that combines tropical fruits with protein-packed Greek yogurt.
Rich in fiber, plant-based protein, and healthy fats from cashews, it’s low in saturated fat and free from refined sugars.
Quick to prepare, it’s perfect for a refreshing snack, guilt-free dessert, or easy meal prep, offering both nutrition and indulgence in every spoonful.
Banana Yogurt Ice Cream
Equipment
- 1 High-speed blender or standard blender
- 1 Freezer-safe mold or container
- 1 Spoon (for serving)
- 1 Knife and cutting board
Ingredients
- 1 ½ cups diced ripe papaya
- 2 medium bananas peeled
- 1 ¼ cups Greek yogurt
- ¼ cup protein powder optional, any flavor
- 1 –2 tablespoons honey adjust to taste
- 1 –2 tablespoons cashews chopped, for topping
Instructions
- Prepare the Fruits: Begin by selecting ripe, fragrant papayas and bananas.The ripeness of your fruits is key to natural sweetness and a creamy texture. Peel the bananas and cut them into medium-sized slices. For the papaya, slice it in half, remove the seeds, and dice the flesh into small cubes. Ensuring uniform sizes will help the blender create a perfectly smooth ice cream base.
- Measure the Yogurt: Use Greek yogurt for a rich, creamy texture and a protein boost. Measure out 1¼ cups of yogurt and let it sit at room temperature for a few minutes if it’s straight from the fridge. This softens the yogurt slightly, making it easier to blend with the fruits without clumping.
- Combine Yogurt and Honey: In your blender bowl, add the Greek yogurt first, then drizzle in 1–2 tablespoons of honey. The honey adds natural sweetness and helps create a smoother texture when frozen. Blend the yogurt and honey briefly on low speed just to combine before adding the other ingredients.
- Add Protein Powder (Optional): If you’re using protein powder, add ¼ cup into the blender at this stage. Choose a flavor that complements the tropical fruits, such as vanilla or unflavored, to maintain the natural fruit taste. Protein powder boosts nutrition, making this ice cream a more filling and satisfying treat.
- Add Papaya and Banana: Next, carefully add the diced papaya and banana slices to the blender. Ensure that all the fruit fits comfortably in the bowl to avoid overfilling, which can affect blending. The combination of banana and papaya creates a creamy, smooth texture naturally, reducing the need for additional sweeteners.
- Blend Until Smooth: Secure the blender lid tightly and start blending on low speed, gradually increasing to high. Blend until the mixture is completely smooth, with no chunks remaining. Stop occasionally to scrape down the sides of the blender with a spatula to ensure even consistency. The resulting mixture should be thick, creamy, and luscious.
- Taste and Adjust Sweetness: Once blended, taste the ice cream base. If you prefer it sweeter, add an extra teaspoon of honey and blend briefly to combine. Adjust gradually, as the flavors will become slightly muted once frozen.
- Pour Into Freezer-Safe Mold: Transfer the smooth ice cream mixture into a freezer-safe mold, container, or loaf pan. Smooth the top with a spatula to create an even surface. Make sure the container is airtight or cover with plastic wrap to prevent ice crystals from forming during freezing.
- Freeze Until Firm: Place the container in the freezer for at least 2 hours or until fully set. For a softer, more scoopable texture, check after 1–1.5 hours and gently stir the mixture before refreezing. Freezing slowly helps retain creaminess and prevents icy texture.
- Prepare Toppings: While the ice cream freezes, chop 1–2 tablespoons of cashews into small pieces. Cashews add a satisfying crunch and a subtle nutty flavor that complements the tropical fruits. Set aside until ready to serve.
- Serve the Ice Cream: Once frozen, remove the ice cream from the freezer and let it sit at room temperature for 2–3 minutes to soften slightly for easy scooping. Use an ice cream scoop or spoon to serve portions into bowls or dessert glasses. Sprinkle the chopped cashews on top for added texture and visual appeal.
- Enjoy Immediately: Savor the creamy, naturally sweet ice cream right away, or store it in the freezer for later. This dessert is perfect as a quick, refreshing treat or a wholesome snack anytime.
Notes
- Choose ripe fruits for natural sweetness: The sweeter and softer your papaya and bananas, the creamier the ice cream will be, reducing the need for added sugar. Overripe bananas, in particular, enhance the flavor and texture naturally.
- Blend thoroughly for smoothness: A high-speed blender works best to achieve a velvety, lump-free consistency. Stop to scrape down the sides if necessary.
- Adjust sweetness carefully: Taste the mixture before freezing; remember that freezing slightly dulls sweetness. Add honey or another natural sweetener gradually.
- Optional protein boost: Adding protein powder turns this dessert into a more filling, nutrient-rich treat without changing the tropical flavor too much.
- Soft-serve option: Serve immediately after blending for a creamy, soft-serve consistency if you prefer a lighter, quicker dessert.
Chef’s Secrets for Perfect Creaminess
To achieve a luxuriously smooth ice cream, always prioritize fruit ripeness.
Overripe bananas bring natural sweetness and a creamy texture that eliminates the need for excessive sweeteners.
Using Greek yogurt ensures a rich mouthfeel while adding protein.
Blending thoroughly is essential—pause to scrape down the sides of your blender to incorporate every bit of fruit.
For an extra indulgent touch, you can swirl in a teaspoon of coconut cream for added silkiness without overpowering the tropical flavors.
Serving Suggestions for Maximum Enjoyment
This ice cream is delightfully versatile. Serve it in chilled bowls or small glasses for a refreshing single-serve dessert.
Garnish with chopped cashews or toasted coconut flakes for added texture.
For a more indulgent twist, drizzle lightly with honey or a fruit coulis.
It pairs beautifully with other tropical fruits like mango or pineapple, or even a sprinkle of granola for a breakfast-inspired treat.
The mild, fruity flavor also complements a cup of herbal tea or a light, fruity wine if serving at a dinner party.
Storage Tips for Maintaining Quality
Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming.
For the best texture, freeze for at least 2 hours before serving.
If it becomes too firm, let it sit at room temperature for 5–10 minutes to soften slightly before scooping.
You can stir the ice cream midway through freezing to keep it creamy.
Consume within 5–7 days for optimal flavor and texture, though it may remain safe beyond that period if stored properly.
Frequently Asked Questions
1. Can I use other fruits instead of papaya?
Absolutely! Mango, pineapple, or peaches work wonderfully.
Choose ripe, soft fruits for the best natural sweetness and creamy texture.
Keep in mind that fruit choice will slightly alter flavor and sweetness levels.
2. Is this recipe suitable for a dairy-free diet?
Yes! Substitute Greek yogurt with coconut yogurt, almond yogurt, or another plant-based option.
This will still give you a creamy texture while keeping the dessert dairy-free.
3. Can I skip the protein powder?
Definitely. The protein powder is optional and mainly adds extra protein.
Skipping it won’t change the texture significantly, though the nutritional content will be slightly lower.
4. How can I make it softer like store-bought ice cream?
Serve immediately after blending for a soft-serve texture, or stir the mixture halfway through freezing to break up ice crystals.
Using full-fat yogurt or adding a small amount of coconut cream can also help maintain creaminess.
5. Can I make this recipe ahead for meal prep?
Yes! This ice cream freezes well and is perfect for meal prep or a ready-to-eat dessert.
Portion into small containers for individual servings and freeze. Allow a few minutes to soften before serving for optimal scoopability.
