Servings: 8 servings
- 1/2 gallon Vanilla ice cream
- 4 Papayas flesh cubed
- Cassis liqueur
- In a blender, combine the ice cream and papaya. Divide between eight cocktail or martini glasses and top with an ounce or so of Cassis liqueur. Serve immediately.
This recipe is from the Brazilian Grill at 680 Main Street in Hyannis and also appeared in the 2013 Winter issue of Cape Cod HOME.
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