Ingredients
Scale
- 4 cups cubed cantaloupe (about 1 medium)
- 2 cups cubed honeydew melon (about 1/2 medium)
- 1 cup cubed watermelon (about 1/4 small)
- 1/2 cup granulated sugar
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Combine all ingredients in a blender. Blend until completely smooth. If your blender struggles, you may need to do this in batches.
- Step 2: Pour the blended melon mixture into a shallow container and freeze for at least 2 hours, or until partially frozen but still slightly slushy. This prevents large ice crystals from forming.
- Step 3: Transfer the partially frozen mixture to an ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-30 minutes.
- Step 4: Once churned, the ice cream will be soft-serve consistency. If you prefer a firmer ice cream, transfer it to a freezer-safe container and freeze for another 1-2 hours to allow it to harden further.
- Step 5: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy!
Notes
- Store leftover melon ice cream in an airtight container for up to a week in the freezer.
- For a delightfully refreshing treat, let the ice cream soften slightly before serving, avoiding overly hard scoops.
- Serve this vibrant ice cream in small bowls topped with fresh mint leaves and a drizzle of honey for an extra touch of sweetness.
- To intensify the melon flavor, slightly over-ripen your melons before blending; the sweeter the fruit, the more delicious the ice cream!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American