Melon Ice Cream has been on my recipe wishlist for quite some time, eagerly awaited by both my husband and daughters who adore this frozen treat. Finally, the moment arrived to create it in the comfort of our own home.

After experimenting with various melon ice cream combinations, I have discovered the ultimate winner. Not only is this recipe incredibly easy and quick, but it also requires no ice cream machine. In just a mere 15 minutes, you can enjoy a refreshing, flavorful, and delightfully fruity ice cream. What better reward could there be for those scorching summer days?

I opted for the luscious Cantaloupe melon, as its vibrant orange-hued flesh appeals to my senses. However, if color isn’t a determining factor for you, feel free to utilize any melon variety you have readily available. Rest assured, the taste remains extraordinary, regardless of the melon’s hue.

How to make Melon Ice Cream

To start, you will need a food processor to blend the melon pulp into a smooth consistency. Then, mix egg yolks with sugar and vanilla until the mixture turns thick, creamy, and pale yellow. It is recommended to do this step over a double boiler to make sure all is safe.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream through the egg yolk mixture. 

Next, add the melon puree to the mixture and stir well to combine. Transfer the mixture to a covered storage container and freeze for at least 4 hours or overnight. 

Before serving, allow the ice cream to thaw at room temperature for 8 to 10 minutes. 

This homemade melon ice cream is perfect for any summer gathering or just a sweet treat after a long day in the sun. Give it a try and impress your friends and family with your ice cream-making skills.

I sincerely hope you find the time to give this recipe a try, and if you do, please don’t hesitate to share your feedback with me and share the photos with me on Instagram. Wishing you a delightful and enjoyable summer season filled with sweet frozen delights.

Other ice cream recipes you may like to try

The recipe for this Easy Strawberry Ice Cream is quick and is absolutely mouthwatering. It is made with simple ingredients and is ready in just a few minutes.

This Raspberry Almond Ice Cream Cake is another frozen treat you can try for various occasions. It features an almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.  The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleasure.

I also highly recommend trying this homemade Coconut Mango Ice Cream It has a great combination between the tropical flavors of creamy coconut ice cream and refreshing fruity mango.

Ice Cream closeup[/lo_wide_image

YOU MAY ALSO LIKE:
Chocolate Cherry Ice Cream Cake
Chocolate Peanut Butter Ice Cream Cake
Strawberry Condensed Milk Ice Cream
Nutella Ice Cream

Melon Ice Cream

Melon Ice Cream

5 from 1 vote
Easy, quick recipe for melon ice cream, no ice cream machine needed. In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.
Servings 1 servings
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

  • 1 pound (500 g) Cantaloupe melon pulp
  • 3 egg yolks
  • 1/2 cup (100g) sugar
  • 1 cup (240g) whipping cream (35% fat)
  • 1 tsp vanilla extract

Instructions
 

  • Add the melon pulp into the bowl of a food processor and process until smooth.
    MelonIceCream_step1MelonIceCream_step2MelonIceCream_step3MelonIceCream_step4
  • Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
    MelonIceCream_step5MelonIceCream_step6
  • In a separate bowl whip the whipping cream until stiff peaks form. Fold the cream through the egg yolks mixture.
    MelonIceCream_step7MelonIceCream_step8
  • Add melon puree and stir to combine.
    MelonIceCream_step9MelonIceCream_step10
  • Transfer in a covered storage container and place in the freezer.
    MelonIceCream_step11MelonIceCream_step12
  •  Freeze for at least 4 hours or overnight.
  • Thaw ice cream 8 to 10 minutes at room temperature before serving.MelonIceCream_step13

Video

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 17.9gProtein: 1.8gFat: 7.3gSaturated Fat: 4.1gCholesterol: 99mgSugar: 17.1g
Calories: 140kcal
Course: Dessert
Cuisine: American
Keyword: cantaloupe ice cream, ice cream, melon, melon ice cream, no ice cream machine, no-churn, recipe, summer

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Rosa Author says:

    Surely exquisite! A pity I don’t like the flavour of melons… 😉

  2. Maureen Author says:

    I love this but I’ve never tasted it. How can that be? It looks amazingly good and I love melon and ice cream is always a goer. I must have it! 🙂

  3. Kristi @ Inspiration Kitchen Author says:

    I’ve never made ice cream before, but I’ve always wanted to! I think this melon ice cream is the perfect flavor for summer!

  4. Lindsey @ American Heritage Cooking Author says:

    As I already told you on IG, LOVE your photos! The color of the ice cream is exquisite! I have a cantaloupe sitting on my counter that I was going to use to flavor water but I think I should use it to make ice cream now 🙂

  5. Zach Author says:

    Wow this looks so cool! Thanks! 🙂

  6. Laura Dembowski Author says:

    I have never heard of melon ice cream, but the color is so pretty and I bet the flavor is awesome as well!

  7. Liz Author says:

    What a great ice cream flavor! So refreshing!

  8. Wow, Never had icecream from real melon instead of melon flavoured only before….
    i’m gonna try this for sure!!!

  9. Nami | Just One Cookbook Author says:

    I loooove cantaloupe melon and it’s sitting at the kitchen counter! I never thought of making it into ice cream but now I am seriously considering this to be made at home! I can already imagine the final product…so good!!! Thanks for this recipe. Good timing!

  10. Michelle Author says:

    I had cantaloupe ice cream 20 years ago as a child as a small ice cream shop in my home town. No one ever believed me and I’ve been looking everywhere since. I was so excited to find your recipe. Making it now!!

    1. Ella-HomeCookingAdventure Author says:

      So glad that you found my recipe:) We are very used with melon ice cream either homemade or bought from ice cream shops in town and I was very surprised that are people who have never heard of this 🙂 It is delicious. One of our favorite.

  11. Hello hello,

    I wanted to tell you that I made your recipe… well I made a version of something inspired by your recipe. I used strawberries and verbena rather than melon and I only added 2 tsp of brown sugar to the eggs (on a low sugar diet). It was delicious. If I could suggest something it would be to tell your readers to taste the batter before and adjust to taste at that time (sugar and vanilla or whatever else). Obv. They can’t re-cream the sugar with the eggs for sweetness, but they can add a little agave syrup to the end mixture without messing everything up. Cheers!

  12. Hemin Author says:

    It looks so yummy, i will give it a try this weekend 🙂

    1. Ella-HomeCookingAdventure Author says:

      It is delicious.. my daughters are keep asking for this ice cream,I am waiting for summer to come with it's best flavorful melons.

  13. Claire Author says:

    I tried this yesterday, it turned out delicious.
    However I noticed that most of the melon juice puree ended up sinking to the bottom of the tub while the cream rose to the top. As such I felt that my ice cream mixture was not well-mixed enough.
    Any way to overcome that? or something I did wrongly.

    1. Ella-HomeCookingAdventure Author says:

      Hmm… not sure why this happened.. did the cream whip well? It's hard for me to figure it out as I was not there to see the steps. sorry.. what melon did you use? maybe it was more watery?

  14. Cheryl Author says:

    Hi dear, can I use yoghurt & non dairy whipping cream instead of eggs?

    1. Ella-HomeCookingAdventure Author says:

      non dairy whipping cream is fine.. If you want an eggless ice cream I would just use whipping cream with sweetened condensed milk like in this recipe: https://www.homecookingadventure.com/strawberry-condensed-milk-ice-cream   and then add melon puree.. will be delightful and easy to prepare.. 

  15. Cheryl Author says:

    Hi dear, can I use yoghurt & non dairy whipping cream instead of eggs?

  16. Cheryl Author says:

    Hi dear, can I use yoghurt & non dairy whipping cream instead of eggs?

  17. Paul Author says:

    If we use egg yolks, as suggested in this recipe, do we not have to heat the cream? Otherwise will we not be eating raw eggs?

  18. Martina Author says:

    Hi, I would like to try this ice cream, but I wonder, why there need to be eggs, but in your strawberry ice cream there aren’t any. What yould happen if I will mix only melon, cream and sugar?

  19. Ilse Author says:

    Hi,

    I’ve just made this recipe. It’s now in the freezer, waiting for it to freeze properly 🙂
    What I was wondering: do you use a bit of sugar with the whipped cream as well? In the video you don’t seem to use any sugar, but I thought I’d better ask it.
    Thanks for sharing this recipe!

  20. Kim Author says:

    HI, is there a problem with making this in an ice cream maker instead of freezing in a container?

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