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A bowl of refreshing melon ice cream with a vibrant orange color, garnished with fresh melon slices and mint leaves.

Melon ice cream

Beat the heat with this Melon Ice Cream—a light, refreshing, and naturally sweet dessert that’s perfect for summer! Made with ripe melon, creamy coconut milk (or dairy), and a touch of honey, this ice cream is bursting with fresh, fruity flavor.
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Prep Time 10 minutes
freezing time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 150 kcal

Equipment

  • Large mixing bowl : For combining ingredients
  • Whisk for thorough blending.
  • Spatula for scraping down sides.
  • Small saucepan for heating ingredients.
  • Freeze-safe container for storage.

Ingredients
  

To make the dairy base, you’ll need:

  • 1½ cups heavy cream 35% fat content.
  • 1½ cups whole milk.
  • 4 large egg yolks.
  • ¾ cup granulated sugar.

Here are the supporting ingredients:

  • 2 teaspoons pure vanilla extract.
  • ¼ teaspoon kosher salt.
  • 1 teaspoon fresh lemon juice.

Instructions
 

  • Start your melon ice cream experience with the main ingredient preparation. Cut the melon in half and take out all seeds. Cut the flesh into small, even-sized cubes that will blend consistently.
    Preparation:
    Mix cream and sugar in a saucepan until the mixture reaches a gentle boil. The melon puree needs preparation by blending cubed melon and lemon juice in your food processor until smooth. Strain this mixture through a fine-mesh sieve to eliminate fibrous pulp.
    Cooking:
    The custard-based version requires whisking egg yolks and sugar in a medium bowl until the mixture becomes pale yellow and creamy. The milk should simmer in a separate saucepan. The egg mixture needs careful tempering – add hot milk slowly while whisking.
    The combined mixture goes back to low heat. Stir it continuously until it thickens and coats the spoon’s back. Strain the custard into a clean bowl, then mix in the heavy cream and vanilla extract.
    Machine churning requires pouring the mixture into your ice cream maker. Process it for 20-30 minutes until it reaches a semi-frozen state. The alternative method needs the mixture in a freezer-safe container with whisking every two hours to achieve optimal texture. The ice cream needs 4 hours of freezing time before serving.
    The perfect scooping consistency comes after letting the ice cream soften at room temperature for 8-10 minutes.