Hot Summer Days Call For Ice Cream and Tropical Fruits

As summer is in full swing, ice creams, iced drinks and tropical fruits have soon become my daily staple. Nothing makes me feel better than having a mid-afternoon iced pour over as a pick-me-up drink. Or a delicious looking and vibrant dessert as a perfect ending to any meal. This Papaya Boat is not only easy to make, easily customizable, but also super instagrammable and delicious too!

Easy To Make

To make this Papaya Boat, you will only need a blender or food-processor for the mousse I used as the base. But you can also substitute with vegan yogurt or any kind of smoothie of your choice. I have posted a Complete Guide to Vegan Yogurt on my blog a while ago, please take a look if you are interested in making your own yogurt.

Easily Customizable. Make It Your Own!

If you don’t have everything listed in the ingredient list in hand, don’t worry! You can always replace it with any ingredients of your choice. For example, if you don’t have granola, simply sprinkle some nuts or seeds or even oat flakes on top for the crunchiness. But I highly recommend you to try making my Almond Butter Granola and Tahini Granola as they are super good and easy to make! Also, you can also take this to the next level by drizzling some nut butter or chocolate sauce on top.

Vegan Ice Cream Is Always A Good Idea

The star of this dessert is definitely vegan ice cream! And how can this Papaya Boat be the perfect summer dessert without some ice cream? In this recipe, I used the Peanut Butter Chocolate Overload Plant-based ice cream from Halo Top. I have always been a huge fan of Halo Top ice cream and I am so glad to find their products in Hong Kong! This Peanut Butter Chocolate flavor ice cream pairs amazingly well with my Almond Butter Granola, making every bite an instant pleasure. Let me know if you tried this recipe and what toppings did you use? And don’t forget to tag me on Instagram if you do try.