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Three scoops of melon ice cream in a bowl, with a spoon and fresh melon pieces.

Melon Ice Cream

Author: Sarah Brooks
This easy melon ice cream is made with fresh cantaloupe or rockmelon for sweet and juicy ice cream that's full of fresh fragrant flavor.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each), approx.
Calories 327 kcal

Equipment

  • ice cream maker
  • stick/immersion blender or blender

Ingredients

  • 2 teaspoons (5gms) tapioca starch
  • ½ cup (125 mls) full fat milk
  • 1 & ½ cups (375 mls) thickened cream
  • ½ cup (110gms) granulated white sugar
  • ½ a flat tablespoon (15gms) glucose syrup
  • 2 cups (1 pound/450gms) ripe cantaloupe melon
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
  • Add the milk, cream, sugar and glucose syrup to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure it's a flat half a tablespoon. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
  • Add tapioca starch slurry and stir well for a few minutes on medium-low heat. Remove from heat and allow to cool for a few minutes
  • Slice the melon, remove the skins and seeds and cut into chunks. Put into a deep sided jug you can use an immersion/stick blender in and blend well. Strain the blended melon.
  • Add to the dairy mix to the strained blended melon and blend well until smooth. Add the lemon juice and mix well. Cover and chill in the ice cream mix fridge for at least four hours, ideally overnight.
  • Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
  • Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.

Notes

  • I used rock melon, also known as sweet melon or cantaloupe.  You could try this with green honeydew melon or regular watermelon.
  • If you don't use glucose syrup your ice cream may freeze a little firm.  Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly). 

Nutrition

Calories: 327kcalCarbohydrates: 31gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 69mgSodium: 49mgPotassium: 211mgFiber: 1gSugar: 29gVitamin A: 3569IUVitamin C: 9mgCalcium: 71mgIron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Cantaloupe ice cream, Fresh melon ice cream, Rockmelon ice cream, Sweet melon ice cream
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