Cantaloupe and Ice Cream
If you've never had Cantaloupe and Ice Cream, you may be missing out on one of the best desserts of summer! This special dessert is so simple, and when it's hot outside, everybody just loves it!
Warm weather begs for recipes with beautiful fruit. Fresh melons are one of my favorite things to pick up at the grocery store or Farmer's Market. Next time you see them, pick up a couple and try this dessert recipe.
I love and adore melon flavored ice cream, but don't always feel like dragging out the ice cream maker. This dessert will save you a trip to the ice cream shop, so pick up some ripe, extra melons next time you see them, and put together a little Cantaloupe and Ice Cream!
Here's some good reasons to try it:
Melons are really flavorful and abundant in warmer months, it's the perfect time to eat them. Keep an eye out for mini cantaloupes, too.
Cantaloupe comes with its own perfect bowl built-in, just for ice cream! The perfect summer treat!
You can use ice cream or any non-dairy ice cream or "nice cream" out there, and vanilla is best
This is an easy dessert with very little cooking involved, but it's kind of a show-stopper too. Bring out a big tray of these and pass around some extra caramel sauce!
Ingredients You’ll Need (see full recipe below):
What could be better than a juicy ripe melon filled with vanilla ice cream and drizzled with a silky, homemade caramel sauce? For the full, printable recipe and instructions, please scroll down below.
Cantaloupe: Beautiful, golden color with a rich, juicy taste.
Ice Cream: Vanilla works the best flavor-wise, and non-dairy versions are great too. The smooth texture is so good with the melon, use a high quality brand for best results.
Basil: Totally optional, but the herbaceous punch adds a pleasant and slightly savory quality.
Honey & Sugar: A drizzle of honey to sweeten the homemade caramel sauce.
Heavy Cream, Butter, Salt, Vanilla Extract: An easy caramel sauce recipe with lots of flavor, it tastes creamy and luxurious on the melons.
A few things I've learned when picking out a melon:
Use all your senses - sight, smell, touch and sound. For watermelon, a hollow sound is good.
Seek a filled-out, rounded melon, with no bruises or soft parts.
The heavier the fruit, the juicier it is.
Fun Fact! The sweetest melon is a Honeydew. Cantaloupes are also called Muskmelons, and are by far the most popular variety.
A musky aroma and skin that's easy to depress lightly with your finger are signals that your melon is ripe and ready to eat.
Often you can ask to taste the melon first, especially at a farmer's market. This is great, because you can try before you buy.
TIPS:
No time to make homemade caramel sauce? Buy a good quality store-bought variety. Just spoon it into a heatproof bowl and microwave for ten seconds or so to loosen and warm it slightly, which will make it easier to pour.
Serve this easy dessert on a big platter already assembled with the ice cream and a drizzle of caramel sauce. Offer extra caramel sauce on the side.
This also looks great served in individual bowls with a spoon.
TIP! Slice a small piece off the bottom of the melon, this will allow it to sit level on whatever serving dish you choose.
Add some whipped cream, if you like.
FAQ’s
Can I use other types of melon in this recipe?
Yes! Any seasonal melon will work and be delicious! Try some honeydew melon!
Can I make this in advance?
You can prep the melons by removing the seeds, covering them securely and storing in the refrigerator. I prep the ice cream by scooping out how much I plan to use per serving and lining them up on a small baking sheet or pan that's been lined with parchment paper. Cover, and freeze and pull them out when your ready to assemble!
How to I store the caramel sauce? Can I make it ahead?
You can make the caramel sauce 4-5 days ahead, just store in an airtight container (I use a Ball canning jar) and keep it in the refrigerator.
Cantaloupe and Ice Cream
If you've never tried it, you have to! Cantaloupe with Ice Cream (and a little caramel sauce) is an easy and absolutely delicious warm weather dessert.
Course: Dessert
Total Time: 30 minutes minutes
Servings: 4
Ingredients
▢ 2 medium-sized Cantaloupes
▢ 4 ½ cups Vanilla ice cream
▢ 3 tbsp Basil leaves, fresh
▢ FOR THE CARAMEL SAUCE
▢ 2 tablespoons Honey
▢ 2 tablespoons Water
▢ ½ cup Sugar
▢ ½ cup Heavy Cream
▢ 2 tablespoons Butter
▢ ¼ teaspoon Sea Salt
▢ ½ teaspoon Vanilla extract (pure)
Instructions
Cut each melon in half. Scoop out and discard the seeds. Scoop a generous cup of vanilla ice cream into the center of each melon half.
Spoon 2 about tablespoons (or more if you like) of caramel sauce over the melon and ice cream.
Garnish with fresh basil and serve.
TO MAKE THE CARAMEL SAUCE
Combine the honey, water and sugar in a medium-sized nonstick saucepan, and stir with a wooden spoon on medium-high heat until the sugar is dissolved.
Continue cooking on medium-high heat until the mixture comes to the boil. Cook and stir until it's deep golden brown, about 5-6 minutes.
Remove pan from the heat and quickly whisk in the cream, butter, salt and vanilla (careful, it may splatter a little) until combined.
Cool the caramel for 10-15 minutes before serving, keep in the refrigerator until ready to use. Will keep in a sealed container, refrigerated for up to a month.
Notes
No time to make homemade caramel sauce? Buy a good quality store-bought variety like this Just spoon it into a heatproof bowl and microwave for ten seconds or so to loosen and warm it slightly, which will make it easier to pour.
Serve this easy dessert on a big platter already assembled with the ice cream and a drizzle of caramel sauce. Offer extra caramel sauce on the side.
This also looks great served in individual bowls with a spoon.
TIP! Slice a small piece off the bottom of the melon, this will allow it to sit level on whatever serving dish you choose.