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