Authentic home cooking from Vietnam, with US measurements. 
Cantaloupe Ice Cream with Toasted Coconut Crumbs
This is a clean-out-the-fridge recipe—no set formula, but the ice cream turns out smooth, creamy, and sweet, with a lovely cantaloupe aroma. The color is a bit pale, and my photo skills didn’t help either. Hopefully, I’ll do better next time—the ice cream started melting everywhere right after I took the picture!
Cantaloupe Ice Cream with Toasted Coconut Crumbs
This is a clean-out-the-fridge recipe—no set formula, but the ice cream turns out smooth, creamy, and sweet, with a lovely cantaloupe aroma. The color is a bit pale, and my photo skills didn’t help either. Hopefully, I’ll do better next time—the ice cream started melting everywhere right after I took the picture!
Open in Cookpad AppSteps
- 1
Blend the cantaloupe with the whole milk and sweetened condensed milk until smooth. Pour into a bowl.
- 2
Whip the whipping cream in a mixer until it forms stiff peaks.
- 3
Fold the cantaloupe mixture into the whipped cream and mix well.
- 4
Skim off any bubbles. Freeze for at least 8 hours, or overnight if possible. (Scooping can be tough—my hand hurt after the second scoop, and the first one was already melting!)
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