Not long ago I hadn’t used my ice cream maker in about a year. Now I’ve made two frozen yoghurts within a month and am already planning more. While the blackcurrant frozen yoghurt was a strong in-your-face flavour, this cantaloupe melon frozen yoghurt is a little more delicate, both in looks and taste. Don’t let that put you off though. Although it’s more subtle, it’s still delicious, refreshing and incredibly easy to make. It’s also much healthier than a typical ice cream.
As melon can be quite a gentle flavour, it’s best to use a really ripe sweet melon so it has as much taste as possible. I used cantaloupe but you could use any melon. This recipe would also work really well with fruit like peaches and nectarines, which is another flavour I almost made instead and am wanting to try in the next few weeks.
I ate some of this as soon as it had stopped churning and put the rest in the freezer. It freezes quite hard but if you leave it out of the freezer for a few minutes before serving, it is easy enough to scoop out.
300g melon (half a melon)
40g runny honey
250ml yoghurt (I used low fat)
How to Make Cantaloupe Melon Frozen Yoghurt
1. Blend the melon in a food processor or with a stick blender. Mix in the yoghurt and then the honey. You may need a little more or less depending on how sweet you want the frozen yoghurt to be. Keep tasting and add more or less if necessary.
2. Pour into an ice cream maker and leave to churn. Alternatively, look at the method here if you don’t have an ice cream maker.