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Helado de Cinco

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"Papaya, strawberries, and Mexican fruit chile powder go hand in hand so why not turn them into a delicious dessert to serve at the end of your favorite Mexican meal or Cinco de Mayo celebration? You can make it happen with 5 ingredients and 5 simple steps."
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8 h 30 m servings 332
Original recipe yields 8 servings (1 quart)


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  1. Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
  2. Add heavy whipping cream, brown sugar, and seasoning to the blender or food processor; blend until smooth, about 30 seconds.
  3. Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
  4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
  5. Add chopped strawberries in the last 5 minutes of churning.


  • Cook's Note:
  • For an unusual topping and a way to make the most of your papaya, rinse the seeds and spread them out on a parchment paper-lined baking sheet. Bake at 170 degrees F (77 degrees C) for 2 hours or until the seeds are dry and resemble black peppercorns. Grind the seeds in a pepper grinder (coffee grinder works good too) and sprinkle over the top of the ice cream.

Nutrition Facts

Per Serving: 332 calories; 22.2 34.1 1.7 82 156 Full nutrition

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