• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Tarts

    Raw Strawberry Papaya Ice Cream Tart

    Published: Apr 24, 2015 · Modified: Jul 19, 2022 by Audrey · This post may contain affiliate links · 27 Comments

    Jump to Recipe

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

    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.

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

    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.

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

    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.

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

    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 {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}

     

    Print

    Raw Strawberry Papaya Ice Cream Tart

    Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free}
    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}

    Instructions

    1. 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.
    2. 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.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Tarts

    • Apple Rosette Cookies
    • Vegan Butterscotch Tarts
    • Blood Orange Tart
    • Chocolate Orange Tart

    Reader Interactions

    Comments

    1. Yvonne says

      January 22, 2016 at 8:36 pm

      I just tried your recipe. Fantastic!! Not too sweet, strawberry and papaya flavors merge together. I added in place of basil some lemon extract, ... just the required peps.

      Thank you so much
      Grocery store chains do sell papaya here in Washington DC

      ★★★★★

      Reply
      • Audrey says

        January 24, 2016 at 9:55 pm

        That's amazing Yvonne -- thank you so much for the feedback. I can imagine the lemon going really well in this. So happy you were able to enjoy it AND that you've got papaya at arm's reach :)

        Reply
    2. Kelly // The Pretty Bee: Cooking & Creating says

      April 29, 2015 at 10:39 am

      The color of this tart just screams summer! I have never seen frozen papaya around here. It's not a fruit that I eat often, but now I want to find some!

      Reply
      • Audrey says

        April 29, 2015 at 10:47 am

        Thanks Kelly -- I actually bought fresh papaya, chopped it up, and froze it... I haven't seen frozen papaya out there either, though I'm sure someone somewhere is selling it :)

        Reply
    3. Lucie says

      April 28, 2015 at 4:40 pm

      These pictures are killing me! Why does all your food look so darn good? One day, I will end up eating my laptop. :)

      ★★★★★

      Reply
      • Audrey says

        April 29, 2015 at 1:05 am

        Thanks so much, Lucie ♥ I must admit that I took these photos in a bit of a rush before leaving on vacation and didn't think it was my best work -- so glad to hear you like it :)

        Reply
    4. Melissa @ Vegan Does It says

      April 27, 2015 at 7:08 pm

      I haven't tried papaya in a very long time as I wasn't a huge fan when I did, but this tart is tempting me to give it another shot! Love the color!

      Reply
      • Audrey says

        April 29, 2015 at 1:02 am

        Hey Melissa, I'm not always a fan of papaya either to be honest, but I absolutely love it in ice creams and therefore in this tart. It makes a nice smooth base and when combined with other flavors {like strawberries or coconut and other tropical fruit} it can be quite good.

        Reply
    5. Kat from curlsnchard.com says

      April 26, 2015 at 3:25 pm

      Firstly, I had to google what AIP and SCD actually are ;) Second: you really make me want to buy mulberries again! The last time I had them I wasn't a huge fan, but probably I need to try and use them your way ;) Third: oh my goodness. I want this right now. I think it would be perfect for my sore throat :D

      Reply
      • Audrey says

        April 29, 2015 at 12:58 am

        Thanks, Kat :) Mulberries make amazing crusts. Have you ever tried fresh ones by the way? I find they taste quite different to the dried ones and I have a feeling they would go over well in one of your beautiful breakfast bowls ;)

        Reply
        • Kat from curlsnchard.com says

          April 29, 2015 at 8:33 am

          I have never had the chance to try fresh ones, I would really like though - I think I might actually prefer the taste. I'll have to look into that this season though - I agree with you, they would be nice with my breakfast bowls ;) And thanks for the compliment!

          Reply
    6. Harriet Emily says

      April 25, 2015 at 10:36 am

      Love the fresh flavours in this dessert, Audrey! I love using fruit to make a healthy ice cream! Unfortunately I'm allergic to strawberries :( but your tart is making me really wish I could eat them!!! I will have to try this dessert but with raspberries instead, so I can still enjoy your delicious looking recipe!! :)

      ★★★★★

      Reply
      • Audrey says

        April 29, 2015 at 12:50 am

        Aw, too bad about the strawberries. But yeah, any berry would work just as well. Raspberries and papaya would be wonderful. Papaya and banana or coconut are amazing together as well. I'm sure you'll find a way to make this taste good :)

        Reply
    7. The Vegan 8 says

      April 25, 2015 at 9:01 am

      Looks perfect for summer! I love the bright pink color and it reminded me first of pink lemonade! Looks so pretty and it's so simple too. Of course, finally no bananas. Haha! Great recipe!

      Reply
      • Audrey says

        April 29, 2015 at 12:47 am

        Thanks Brandi! I love the color so much too. And yes, I thought you'll appreciate the bananalessness of this dessert ;)

        Reply
    8. Nissrine @ Harmony a la Carte says

      April 25, 2015 at 2:17 am

      This looks wonderful Audrey and what a fabulous idea to make a nice cream tart. I'm definitely going to give it a try this summer with some of my favourite fruit combos. It's so hard to find organic tropical fruit in Italy. I can find organic avocados but mangoes and papaya are tough. I saw some beautiful non organic ones at the market the other day but I'm so weary of non organic fruit that has travelled so far, it's probably sprayed to death. *sigh*

      Reply
      • Audrey says

        April 29, 2015 at 12:46 am

        I know, Nissrine! Papaya is particularly hard to find organic and non-GMO in Canada as well, so when I have an opportunity I nab it and freeze it :) However, I've done this with other nice creams and they all work, so I'm sure you'd enjoy it with local seasonal fruit too.

        Reply
    9. Ann | plantcrush.co says

      April 24, 2015 at 9:38 pm

      Audrey!! This is spectacular! And it sounds so easy! I can't wait to try it! It looks so pretty. :) You are such an inspiration.

      Reply
      • Audrey says

        April 29, 2015 at 12:42 am

        Thanks so much, Ann :) It is super easy and the coral color is just beautiful.

        Reply
    10. chrysta@noshed says

      April 24, 2015 at 6:56 pm

      This is absolutely stunning! I completely LOVE papaya but have never tried it this way before. I hear ya though, Im counting the days to summer too. Although here is Texas its already getting pretty toasty. Love it! The gorgeous color of the pie reminds me of a sunset. Totally love it. The mulberries are really interesting too. Funny one of my good friends is visiting and she just started making mulberry wine. With all these amazing mulberries recipes I need to start working with these. Awesome! Had to pin this one to test out!

      Reply
      • Audrey says

        April 29, 2015 at 1:12 am

        Thanks Chrysta! Gosh, I can't even relate to how warm it must be in Texas -- there's still snow on the ground in places on our property. I'm living out summer vicariously though through nice creams and happy colors -- like in this tart :)

        Reply
    11. Natalie @ Feasting on Fruit says

      April 24, 2015 at 1:32 pm

      Now you know I'm a little hesitant about papaya, but that mulberry crust sounds so awesome that I am totally in love with this coral-colored beauty of a pie!!!

      Reply
      • Audrey says

        April 29, 2015 at 1:10 am

        I though you'd like the crust, Natalie :) And I'm still convinced you'd like papaya if you try it in a nice cream!

        Reply
        • Flirty Foodie says

          May 12, 2015 at 11:55 am

          I'm with Audrey. All about the papaya! They are so delicious when allowed to fully ripe. Plus I think this is the beginning of papaya season, in the regions in which it grows of course.

          Reply
          • Audrey says

            May 13, 2015 at 4:05 am

            Thanks for chiming in. Are you ever able to find Papaya in Milan? Just curious because someone mentioned it's hard to find in Italy...

            Reply
            • Flirty Foodie says

              May 13, 2015 at 10:09 am

              Audrey it certainly isn't always available. But the larger supermarket chains and the specialty shops in Milan do carry it. Also the quality isn't usually the best, but the last few times I purchased it was exceptionally juicy and tasty which is why I'm guessing it's in season.

            • Audrey says

              May 13, 2015 at 11:11 am

              Ah, well that's great to hear -- At least there's hope of finding some :)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker