MELON WITH ICE CREAM & CARAMEL SAUCE
An easy and refreshing warm weather treat your friends and family will absolutely love!
- 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)
Cut each melon in half and remove and discard the seeds Scoop a generous cup of vanilla ice cream into the center of each melon halfSpoon 2 about tablespoons (or more if you like) of caramel sauce over the melon and ice creamGarnish with fresh basil and serve
FOR 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. Continue to cook and stir until it's deep golden brown, about 5-6 minutesRemove 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.
- Cantaloupe is my favorite melon to use for this dessert, and it's usually easy to find at the grocery store or Farmers Market.
- Running short on time? Use a store-bought Caramel Sauce instead!
- This recipe calls for full-fat vanilla ice cream, but you can use any brand or type of regular or non-dairy ice cream you'd like.
- Leftover caramel sauce will keep in the refrigerator for up to a month. Be sure to seal it securely - I use a small Ball canning jar with a lid.
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