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–+ servings
three melons and ice cream on a white platter
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5 from 12 votes

Cantaloupe with 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.
Prep Time15 mins
Cook Time15 mins
Plus cooling for the caramel sauce0 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 513kcal
Author: Paige

Ingredients

  • 2 medium-sized Melon, (cantaloupe)
  • 4 1/2 cups Vanilla ice cream
  • 3 tbsp Basil leaves, fresh
  • FOR THE CARAMEL SAUCE
  • 2 tablespoons Honey
  • 2 tablespoons Water
  • 1/2 cup Sugar
  • 1/2 cup Heavy Cream
  • 2 tablespoons Butter
  • 1/4 teaspoon Sea Salt
  • 1/2 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 10 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.

Nutrition

Serving: 4g | Calories: 513kcal | Carbohydrates: 73g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 891mg | Fiber: 3g | Sugar: 69g | Vitamin A: 10224IU | Vitamin C: 102mg | Calcium: 129mg | Iron: 1mg