Melon Ice Cream: the no churn cantaloupe ice cream recipe

Total time: 20 Min + Chilling time
Difficulty: Low
Serves: 8 people
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By Cookist

This no-churn Melon Ice Cream is just what you need for a refreshing, somewhat guilt-free treat. To make this ice cream (also called cantaloupe ice cream), you only need three ingredients: cantaloupe melons, vegetable cream, and sugar. It’s refreshing dessert recipe and to make, you don’t need an ice cream maker—perfect to enjoy during summer. The flavor is fruity with a creamy texture.

Serve the melon ice cream in cones, or make it creative and serve in a halved melon with extra melon pieces. It doesn’t get fruitier than that! Best of all, this ice cream is made without eggs, so it’s great for those with egg allergies.

Melon Ice Cream Ingredients

Melon – also called cantaloupe; look for a fresh melon. Look for a creamy, pale-yellow color, with no sign of green. A ripe melon will also have a sweet smell to it.

Vegetable Cream – you can also use full-fat cream.

Sugar – used to sweeten the melon ice cream.

How To Make Melon Ice Cream Without Ice Cream Maker

Prepare the melon. Cut the melon in half, remove the seeds, then chop it into cubes. Place the melon cubes in a Ziploc bag and transfer them to the freezer. Freeze for at least 12 hours.

Once the melon pieces are completely frozen and you’re ready to serve, place them in a blender with the cream and icing sugar and blend until smooth. Serve scoops of the melon ice cream in a halved melon or ice cream cones.

Tips For Making No Churn Melon Ice Cream

Because there are only three ingredients, make sure to use the best quality you can find.

Don’t use too much melon. The ice cream will then have an icy texture.

Make sure the cream is properly chilled before you add it.

Don’t skip the sugar, it’s essential for smooth and creamy ice cream.

Melon Ice Cream Variations

Feel free to add other fruit (not too much!): blueberries, pineapple, and banana will all work well.

Swap the cream for coconut cream if you want to make it vegan.

How To Store Cantaloupe Ice Cream

The ice cream is best served immediately, but leftovers can be stored in the freezer for up to a week.

If you want to prepare the ice cream ahead of time, simply keep the frozen melon pieces in the freezer until you’re ready to blend them.

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cantaloupe melon
vegetable cream
240 ml (1 cup)
Granulated sugar
1 tbsp


Cut the melon in half and use a spoon to remove the seeds.

Slice the melon into pieces with a sharp knife.

Chop it into cubes.

Place the melon pieces in a Ziploc bag and freeze for 12 hours.

Place the frozen melon in a blender. Add vegetable cream and icing sugar and blend until smooth.

Scoop out the ice cream with an ice cream scoop.

Serve the ice cream in the other half of the cantaloupe. Decorate with a few pieces of fresh melon. Enjoy!


Create a melon milkshake by adding milk to the blender until it reaches a milkshake consistency.

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