No Churn Melon and Condensed Milk Spread Ice Cream: keeps precious melon fragrance and is served with cocoa krispies.
My son and I both adore melons. Now is their season. They are easy to find in the market, as their tempting fragrance is in the air all around. One melon is not enough for a weekend so I usually buy at least two, filling our fridge with beautiful mellow orange hues.
When ripe, melons are wonderfully sweet and tasty. If you want to use them at their best, start thinking straight away about how to do it, as their season only lasts for three weeks. The idea of using a small batch of ice cream seemed good to us: a no-churn version with Condensed Milk Spread :
I was curious to see if the magical melon flavour would survive, and it did, of course. But, somehow, a final touch was missing, something that could make the picture complete. OK, not literally the picture, but the impression the dessert might make. Then I thought: if I add some cocoa krispies into it when serving, it would be just perfect: all senses satisfied.
Since I used krispies, could it be a breakfast?
Is it wise to have ice cream for breakfast ? No, of course, not.
Is it tasty? Yes, of course.
Tempting? Very much indeed.
So, we made an agreement: my son had to eat croissants before the ice cream, and I promised to skip my first coffee. That I name a Sacrifice.
Was it worth it? Yes, it was.
- 2 cups condensed milk spread
- 2½ cups melon pulp (2/3 of a medium sized melon)
- Food colour to taste
- Take the condensed milk out of the fridge to get room temperature.
- Peel and cut the melon into cubes and blend them into pulp.
- Mix the pulp with the condensed milk to get an even texture.
- Pour the resulting creamy mixture into a bowl and chill for at least four hours before serving.