Mini Papaya White Chocolate Ice Cream Sandwiches

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 2 pkg (4 oz each) Crunchmaster® Multi-Grain Sea Salt
• Produce
• 1 1/2 cups fresh papaya, puréed
• Dairy
• 1 cup 35% heavy cream
• Baking and Spices
• 1/2 can (7oz) sweetened condensed milk
• 2/3 cup finely chopped white chocolate
• Pinch salt

Instructions

1. Using electric mixer, whip cream, sweetened condensed milk and salt for about 5 minutes or until soft peaks form.
2. 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.
3. 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.
4. Tip: Substitute fresh peaches for papaya if desired.