Ingredients
1
medium papaya, peeled, seeded and chopped (about 2 cups)
5
scoops vanilla bean ice cream (about 7 oz), slightly softened
3
tablespoons crème de cassis (black currant liqueur)
Preparation
In blender, place papaya and ice cream. Cover; blend on medium speed until smooth.
To serve, fill small dessert glasses halfway with papaya mixture. Drizzle with half of the liqueur. Top with remaining papaya mixture and liqueur. Serve immediately.
