When I was a kid, I use to always eat my cantaloupe with a big ol’ scoop of vanilla ice cream on top! It’s just so good that way! But now that I’m an adult, I decided I’d try jazzing it up a bit and drizzle some honey on top and add a sprinkle of chopped mint. I loved the honey/chopped mint combination so much when I made the Apricot Mascarpone Stuffed Puff Pastry, I just knew it would be a perfect addition to my favorite childhood dessert.
When the honey gets cold from the ice cream it hardens a bit and gets a little chewy. Yum. I didn’t expect that. Actually, I just didn’t think about it but it sure was a nice surprise. And can I just say how much I love mint? I’ve been using it a lot this summer. This whole Cantaloupe and Ice Cream dessert just works. And the best part? It’s so simple to put together for a quick, impressive dessert. Just slice some cantaloupe, scoop some ice cream, drizzle some honey and sprinkle some mint…that’s it! No. Cooking. Required.
Here’s an idea: Chill the melon so the ice cream doesn’t melt so fast. Obviously, I didn’t do that in these pictures! But hey, have you ever tried to photograph ice cream? It melts!
I found some really cute mini cantaloupes at the farmer’s market this past weekend. They were such a perfect size for this, but you could use a regular sized cantaloupe. Might not want an entire half of cantaloupe for just one person though (or maybe you do?). Just slice as big of a piece as you want, about a quarter of the cantaloupe is good. And make sure you have a hefty scoop of ice cream! I’ve had this with honeydew melon before and that’s good too. Frankly, any melon or fruit is yummy with ice cream, right? Oh, and it doesn’t just have to be for dessert. No siree bub (we used to always say that as a kid too). See that first picture above? That Cantaloupe and Ice Cream was my dinner!