Instructions

1. 1
   Peel papaya and remove seeds. Cube the papaya.
2. 2
   Put papaya pieces in blender with ice cream and blackcurrant liqueur. Blend well until smooth.
3. 3
   Pour into a small bowl and decorate with mint.
4. 4
   Peel papaya and remove seeds. Cube the papaya.
5. 5
   Put papaya pieces in blender with ice cream and blend until creamy consistency.
6. 6
   Pour some blackcurrant liqueur on the bottom of a large dessert glass.
7. 7
   Add the cream mixture. Add a swirl of blackcurrant liqueur on the top.
8. 8
   Cut papaya in half and remove seeds. Scoop papaya from peel with a spoon (this is easier and cleaner than peeling the fruit).
9. 9
   Place approximately equal portions of papaya and vanilla ice cream in a blender. Blend until creamy.
10. 10
    Place the mixture into a serving dish and pour about an ounce of Crème de Cassis on top.