Prep Time: 25 minutes
Cook Time: 0
Total Time: 25 minutes (+ 4 hours standing time)
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.