To make this homemade melon ice cream, all you need is ripe melon, light coconut milk, and a few mint leaves. I like to use melon when it's at its sweetest so its natural flavor takes center stage, without needing any added sugar. It's a combination I absolutely love on hot days, whether for dessert or as a refreshing afternoon treat.
This melon and coconut milk ice cream takes just 10 minutes of hands-on prep: simply blend the ingredients and let the freezer do the rest. The coconut milk gives it a lovely rich body and the mint adds a fresh herbal note. These amounts make four servings; just be sure to plan ahead for freezing time before serving.
If you love fruit ice creams, I highly recommend my Creamy Mango and Yogurt Ice Cream and this Creamy Raspberry Ice Cream for delicious flavor variations.
Yes, you can use full-fat canned coconut milk; it will make the ice cream even creamier. Avoid swapping it for carton coconut milk drink if you want the same texture, as that tends to be much more watery.
You can stir the mixture every so often during freezing to help break up any ice crystals. Before serving, let it sit on the counter for a few minutes until you can scoop it easily.
Keep it in the freezer in a tightly sealed freezer-safe container to protect it from absorbing odors and drying out. Scoop out only what you plan to eat, and never refreeze it once it has completely thawed.
Desserts & sweets
Desserts & sweets
Desserts & sweets
Desserts & sweets
Desserts & sweets
Desserts & sweets
Desserts & sweets
Desserts & sweets
