Published in Carolina Country Magazine July 2020
Keeping with the little to no cook’n theme for hot North Carolina summertime, this creamy coconutty ice cream with cantaloupe fits the bill. No cooking OR churning here… just a little thinking ahead to make a day, or days, ahead of time to just stir and throw in the freezer. If you have never enjoyed cantaloupe this way, I hope you will give it a try. It pairs so well with coconut… and the vanilla bean is a quiet layer of flavor that rounds it out.
I’ll just leave it at that. Simple post. Simple dessert. To enjoy with this simple meal of my Spicy Citrus North Carolina Seafood Cocktail with Savory Bay Crackers with browned butter. Whether enjoying on a beach vacation, or at home on your porch… simply delish!
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No-Churn Cantaloupe & Coconut Ice Cream With vanilla bean
- 1 can (13.5 oz.) full-fat coconut milk
- 2 cups unsweetened coconut milk
- 1 can (11.6 oz.) sweetened, condensed coconut milk*
- 1 vanilla bean, split lengthwise and scraped
- 2 cups roughly chopped ripe cantaloupe pulp with juice
- toasted coconut, optional
- Put the can of coconut milk in the refrigerator for 24 hours.
- Remove coconut fat solids from the chilled can of milk and place in deep mixing bowl for about 20 minutes. (Save the liquid for use in smoothies, muffins, oatmeal or cocktail mixes.) Whip with mixer until fluffy.
- Blend in coconut milk, condensed milk and vanilla bean. Fold in cantaloupe. Pour into loaf pan or bowl and freeze.
- Garnish with toasted coconut at serving time.