Mini Papaya White Chocolate Ice Cream Sandwiches
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Ingredients
- Crackers
- 2 pkg (4 oz each) Crunchmaster® Multi-Grain – Sea Salt
- Buy Now
- Produce
- 1 1/2 cups fresh papaya, puréed
- Dairy
- 1 cup 35% heavy cream
- Baking & Spices
- 1/2 can (7 oz) sweetened condensed milk
- 2/3 cup finely chopped white chocolate
- Pinch salt
Directions
Prep Time: 25 minutes
Cook Time: 0
Total Time: 25 minutes (+ 4 hours standing time)
Makes: 28
Using electric mixer, whip cream, sweetened condensed milk and salt for about 5 minutes or until soft peaks form.
Gently fold in papaya and white chocolate. Transfer mixture to 13- x 9-inch baking pan, spreading evenly to 1/4-inch thickness. Cover with plastic wrap; freeze for about 4 hours or until firm.
Remove ice cream from freezer. Cut into 1-1/4-inch squares. Sandwich each ice cream square between two crackers. Serve immediately or store in airtight container in freezer.
Tip: Substitute fresh peaches for papaya if desired.