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Melon Ice Cream
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Knuspr-Küche
Schnelles und erfrischendes Melonen-Eis aus gefrorenem Wassermelonen- und Honigmelonenfruchtfleisch mit Schlagsahne und einem Schuss Honig – einfach unwiderstehlich! Das Beste daran: Du servierst das cremige Eis direkt in der Melone und sparst dir jede Eismaschine. Mit nur wenigen Zutaten und etwas Gefrierzeit zauberst du ein beeindruckendes Dessert, das an heißen Sommertagen für Abkühlung sorgt und garantiert Begeisterung weckt.
Preparation method
Ingredients overview
- 1 seedless watermelon
- 1 yellow honeydew melon
- 150 ml whipping cream (33% fat)
- 2 tbsp honey for serving
Preparation and Freezing
Cut both the watermelon and the honeydew melon in half. Scoop out some of the flesh from one half of each melon to create a small hollow. Place the slightly hollowed-out halves of both melons into the freezer for several hours until completely frozen through.
Making and Serving the Ice Cream
Pour half of the whipping cream into the hollow of the frozen watermelon. Stir vigorously with a spoon while scraping the flesh from the inside until a creamy melon ice cream forms.
Repeat the process with the honeydew melon and the remaining whipping cream. Serve the ice cream in a bowl or directly in the melon, and finish by drizzling a little honey on top.
Chef's tip
For an even fresher flavor, you can garnish the finished ice cream with a few fresh mint leaves or a few drops of lime juice.
To achieve the perfect consistency for the ice cream, the melon halves should be frozen for at least 4–6 hours, or ideally overnight.
42 min
Under an hour
