No-Churn Cantaloupe & Coconut Ice Cream With vanilla bean
Nothing says summer like the combination of sweet, ripe cantaloupe and creamy coconut. Close your eyes and you might even think you’ve landed on a tropical island. No need to pull out the ice cream freezer for this one. Fun to make as popsicles too!
Course Dessert, Sweet Treats
Cuisine American, Farmers Market, Garden Goodies, Gluten Free, No Cook, North Carolina Goodies, Southern Desserts, Summer Food
Keyword cantaloupe, coconut, ice cream, no churn, vanilla bean
Author Wendy Perry
1can (13.5 oz.)full-fat coconut milk
2cupsunsweetened coconut milk
1can (11.6 oz.)sweetened, condensed coconut milk*
1vanilla bean, split lengthwise and scraped
2cupsroughly chopped ripe cantaloupe pulp with juice
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.