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
Prep Time: 15 minutes- Total Time: 15 minutes
Yield: 7" tart
Category: Tart
Method: Raw
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
The perfect summery vegan ice cream tart that combines the sweetness of papaya with the tanginess of strawberries. Naturally gluten-free and nut-free.
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.
Happy {un}baking!
♥ Audrey
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
★★★★★
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 :)
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!
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 :)
These pictures are killing me! Why does all your food look so darn good? One day, I will end up eating my laptop. :)
★★★★★
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 :)
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!
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.
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
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 ;)
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!
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!! :)
★★★★★
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 :)
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!
Thanks Brandi! I love the color so much too. And yes, I thought you’ll appreciate the bananalessness of this dessert ;)
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*
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.
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.
Thanks so much, Ann :) It is super easy and the coral color is just beautiful.
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!
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 :)
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!!!
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!
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.
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…
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.
Ah, well that’s great to hear — At least there’s hope of finding some :)