Melon Ice-cream

I am one of those irritating people who celebrate Spring on the first of September. Of course, I keep my mouth shut around those know- it-¬†alls who whine at us until the 21st. I don’t need to hear for a gazillianth time that it’s not yet spring. I know better, the whole world woke up brighter, happier and, well….. springier and I will celebrate.

Melons have all the spring requirements, they smell like spring ,they look like spring and when you eat them, they taste like spring. The cold, ice-cream part of this recipe celebration is for the cold, hard hearts of those “first of September isn’t spring” thugs.

It doesn’t sound like I’m making many friends with this post, so I’ll just have to fall back on bribing people with food to be my friends. Don’t worry about me, I’ve got that covered.

If you don’t have an ice-cream machine, skip straight to putting the ice-cream into the freezer. Then celebrate the start of spring with me with this easy ice-cream for dessert.

  • 300ml cream
  • 175g castor sugar
  • 1 large melon, deseeded, peeled and cubed
  • a small sprig of mint


  1. In a medium saucepan, heat the cream and sugar until the sugar is dissolved. Remove from the heat.
  2. Place the melon and the mint in a food processor and blitz on high until the fruit is completley  smooth.

IMG_0920Turn the processor down to the lowest setting and pour the cream onto the melon. Blitz until smooth.

Set up your ice cream machine and start the churn blade.

Pour the melon mix into the ice cream machine and churn for 45 minutes.


Transfer the ice-cream to a freezer proof container and freeze for at least 5 hours before serving.




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