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Cantaloupe Ice Cream

Tummy.Tucker's picture
Ingredients
  Cantaloupe balls 1 Cup (16 tbs), divided
  Cantaloupe balls 1 Cup (16 tbs) (Divided)
  Evaporated milk 1⁄2 Cup (8 tbs), skimmed
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Granulated sugar 2 Teaspoon
  Granulated low calorie sweetener with aspartame 1⁄4 Teaspoon (To Equal 2 Teaspoons Sugar)
  Mint sprig 2
Directions

MAKING
1) In a freezer-safe bowl, add all but 2 cantaloupe balls and milk together, cover with a plastic wrap and freeze for about 20 minutes until ice crystals begin to form, .
2) With a slotted spoon, remove the cantaloupe from milk, keep aside.
3) In a blender container, process the milk, vanilla and sweetener together.
4) With the processor running, add frozen cantaloupe balls, 1 at a time and process after each addition until the mixture is thick and smooth.

SERVING
5) In two glasses, equally spoon the thick mixture, garnish each with a melon ball inserted with a mint sprig and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Cantaloupe
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
2

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 225 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 32.2 mg10.7%

Sodium 184.9 mg7.7%

Total Carbohydrates 35 g11.7%

Dietary Fiber 1.6 g6.4%

Sugars 33.4 g

Protein 10 g20.6%

Vitamin A 117.4% Vitamin C 100.9%

Calcium 36.8% Iron 3.1%

*Based on a 2000 Calorie diet

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Cantaloupe Ice Cream Recipe