Name: Raw Strawberry Papaya Ice Cream Tart
Prep time: 15 min
Total time: 15 min
Cuisine: Dessert
Ingredients: 2 cups dried white mulberries; 10-12 soft pitted medjool dates; 2 cups frozen papaya chunks; 1 cup frozen strawberries; 2-3 tbsp maple syrup {or 3-5 soft pitted medjool dates}; a small handful of basil {optional -- adds a deeper flavor and specs of color}

Jump to Recipe

Pinterest Facebook Email

It's not summer yet, but I'm totally dreaming of summer. And strawberries. And all fresh fruit. And ice cream. And of course some warmth :) I think this raw strawberry papaya ice cream tart captured all of these favorite things in one amazingly simple little treat.

I'm no stranger to having nicecream for breakfast, but those are my personal little treats, my playground of flavors and experimentation, and a way for me to infuse fruity goodness to the start of my day. The other day I wanted to make something I could share with others, something to be enjoyed with company. And so I put one of my favorite nicecreams to work and turned it into this ice cream tart.

I loved sharing this strawberry papaya tart with friends, but I also loved it as a pre-made breakfast treat too. Such an easy thing to throw together and have in your fridge for a quick breakfast idea, dessert, or snack. I don't know why I haven't tried doing this before, but it turned into the most refreshing and beautiful little treat. Each slice of this dairy-free ice cream tart is like a jumbo burst of flavor -- and it's made pretty much entirely out of fruit from the ground up.

Ok, ok, I threw in a bit of maple in there because I love maple so much :) , and there may or may not be a hint of basil in there too, but that's optional {though you should absolutely try it}, but the overall goodness of this tart -- crust and filling are super heavy on the fruit, and that made me super happy. And of course to keep everyone happy I left the bananas out and am giving some alternatives to make this entirely fruit-based, or to make it on the nuttier side for a good sugar-protein balance or for those that have a hard time sourcing mulberries {my new obsession}.

Raw Strawberry Papaya Ice Cream Tart

Print Recipe

★★★★★

5 from 3 reviews

The perfect summery vegan ice cream tart that combines the sweetness of papaya with the tanginess of strawberries. Naturally gluten-free and nut-free.

Author: Audrey @ Unconventional Baker
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 7" tart
Category: Tart
Method: Raw
Cuisine: Dessert

Ingredients

Crust:

2 cups dried white mulberries
10-12 soft pitted medjool dates

Filling:

2 cups frozen papaya chunks
1 cup frozen strawberries
2-3 tablespoon maple syrup {or 3-5 soft pitted medjool dates}
a small handful of basil {optional -- adds a deeper flavor and specs of color}

Cook Mode Prevent your screen from going dark

Instructions

Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a tart pan and press into shape to form a shell. Place into the freezer to firm up a little while working on the next step.
Place all filling ingredients into a clean food processor and process until smooth {a few little specs of fruit here and there are fine}. Note: you can let the fruit thaw out just a little first so it blends easier if you like. Scoop this mixture into the prepared tart crust. Smooth out the top and place back into the freezer for at least an hour to firm up fully. Keep frozen and enjoy slices as needed! If serving -- serve immediately and straight from the freezer.