Easy Homemade Rock Melon Ice Cream Recipe (No Ice Cream Maker Needed!)
Craving a cool, refreshing treat that’s made with real fruit? You’ve come to the right place! This homemade rock melon ice cream is perfect for those hot summer days when you need something sweet and chilled but don’t want to turn on the oven.
Why You’ll Love This Recipe
Summer is here, and with the heat cranking up, nothing beats a cold, creamy dessert. This rock melon ice cream isn’t your typical vanilla—it’s fruity, refreshing, and lightly sweet, with just a handful of ingredients. Even better? You don’t need an ice cream maker.
So, if you’re ready to make a delicious homemade treat without the fuss, let’s get started!
The Rock Melon Surprise
Earlier this summer, my family and I went on a three-week vacation to Africa. When we returned, I was shocked to find that my garden had turned into a full-on jungle. While I was tackling the overgrowth, I stumbled upon a hidden gem—several ripe rock melons (or cantaloupes, as some might call them).
I was excited to finally enjoy the fruits of my labour, so I sliced one open—only to be greeted by a surprise. The melon’s taste was more musky and perfume-like than sweet. Not quite what I’d expected.
Rather than toss the melons, I decided to get creative. Why not turn them into ice cream?
Why Rock Melon Ice Cream?
Living in Queensland means enduring scorching, humid summers. It’s tough to stay motivated when you’re working outdoors in that heat. So, I thought, “Why not treat myself to a homemade dessert?” Ice cream seemed like the perfect way to reward myself.
Since melons are packed with natural water, they make a great base for frozen treats. And I’d never made ice cream from scratch before, so it seemed like the ideal time to give it a go. The best part? You don’t need an ice cream maker. With a few simple ingredients and a good blender, you’re all set!
Ingredients You’ll Need:
- 1 tablespoon lemon juice
- 2 cups diced rock melon (cantaloupe)
- 1 cup cream
- ½ cup sugar (adjust to your taste)
Equipment: The Blender is the Key
For the smoothest texture, you’ll want a good blender to puree the melon. I initially tried using a small chopper, and while it worked, it didn’t give me that perfect silky consistency I was hoping for. The result was somewhere between a sorbet and traditional ice cream—not bad, but not as creamy as it could’ve been.
If you’re getting into homemade ice cream, I recommend investing in a Ninja Creami. It’s a game-changer for making ice cream, smoothies, sorbets, and more. Given the heat, it would be especially handy this time of year!
Watch the Recipe in Action
Want to see the recipe come together step-by-step? Watch me make this rock melon ice cream in real time! Check out the video below:
Watch:
Easy 4 Ingredient Melon Ice Cream
Course: DessertDifficulty: Easy4
servings10
minutes4-6
HoursIngredients
600g rock melon (cantaloupe)
300g thickened cream
1 cup sugar
1 teaspoon lemon juice
Directions
- Chop up the melon into small pieces
- Blend the melon and lemon juice together until it reaches a smooth puree consistency
- Whip the cream and sugar together until soft peaks form and the sugar has dissolved
- Gently fold in the melon puree, until well combined
- Place into a freezer safe container, and pop into the freezer
- Let the ice cream set in the freezer for 4 – 6 hours
- Serve and enjoy
Recipe Video
Final Thoughts
Making homemade ice cream is such a fun, satisfying process, especially when you can use fresh ingredients straight from your garden. This rock melon ice cream is the perfect way to cool off while making the most of your harvest.
If you give this recipe a try, I’d love to hear how it turns out! Do you have any other fruit ideas you think would make a great ice cream flavour? Share your thoughts in the comments below!