Raw Strawberry Papaya Ice Cream Tart
The perfect summery vegan ice cream tart that combines the sweetness of papaya with the tanginess of strawberries. Naturally gluten-free and nut-free.
- 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 tbsp maple syrup {or 3-5 soft pitted medjool dates}
- a small handful of basil {optional -- adds a deeper flavor and specs of color}
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.