Easy melon ice cream

A quick and easy way to make fruity and refreshing ice cream for hot summer days

  • Prep:30 mins
    Cook:5 mins
    Plus freezing
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 385
  • fat 27g
  • saturates 15g
  • carbs 36g
  • sugars 36g
  • fibre 1g
  • protein 2g
  • salt 0.06g


  • 300ml double cream
  • 175g caster sugar
  • 1 very ripe charentais melon, peeled, deseeded and chopped into small chunks
  • juice 1 lemon
  • fresh raspberries, to serve


A quick low-fat dessert for 4
MELON WITH ORANGE & PIMM’S Mix 500g mixed melon chunks with the segments and juice of 1 orange, 1 tbsp Pimm’s and a handful chopped fresh mint. Spoon into glasses and chill until ready to serve.


  1. Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.

  2. Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.

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