Melon Ice Cream


The last couple of days have been a mix of sun and proper rain and thunders. Crazy weather…

Nevertheless, I still feel like summer and refuse to let it go just yet! Therefore, here is my summery recipe of melon ice cream.



Melon Ice Cream (around 1 liter)

  • 500 g melon
  • 1/2 can of condensed milk
  • 1 egg
  • 150 ml double cream
  • 2 tbsp of sugar (optional)
  1. Choose a small ripe melon. This will assure that your ice cream will be sweeter. I’m not an expert on choosing melons but some tips I’ve been taught are: (1) smell it because, as some type of melons get ripe, they tend to have a stronger smell; and/or (2) press its base gently to check if it is soft (ripe) or hard (unripe).IMG_5066
  2. Peel the melon and cut it into pieces. In a blender turn it into a pulp. IMG_5239
  3. In a bowl mix the melon pulp with the condensed milk and the egg. IMG_5243
  4. Whisk the cream into a thick whipped cream. In case the melon isn’t very sweet you may add the sugar to the cream.
  5. Mix the cream with the remaining mixture.
  6. Put the ice cream mixture into a tupperware suitable for frizzing and place it in the freezer.  You can also use a bowl covered with aluminum foil or an ice cream machine if you have one.IMG_5254
  7. To avoid ice crystals in the ice cream give it a good whisk every hour during the freezing period. It will be ready to serve once it freezes.IMG_5517




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