Vegan melon and maple syrup ice cream
A blender and three ingredients
Ripe melon, diced and frozen in advance, blended at maximum power with thick coconut milk and maple syrup.
Eat immediately, or freeze and re-blend just before serving.
10 min
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Servings
What is needed
Serves 4. The melon should be frozen in advance.
600 g diced ripe melon, pre-frozen
150g full-fat coconut milk
Pure maple syrup, Dark, to taste
Three steps
Blend
Pour the frozen melon cubes, coconut milk, and maple syrup into the blender and blend at maximum power until smooth.
Serve or freeze
Consume immediately, or store in the freezer.
Creamier
If you keep it in the freezer, blend the frozen mixture again just before serving.
Two things to know
The melon must be already frozen. It is the ice in the fruit that provides the texture: with fresh melon, you get a smoothie, not an ice cream.
On the amount of syrup. The old website indicated 600g, clearly a typo: here, you sweeten to taste, starting with a few spoons and tasting as you go.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and can be distinguished within a dough.
Recipes for Feeling Good
Citrus smoothie with maple syrup
Citrus, coconut cream, and Dark maple syrup divided in two: mango on one side, pomegranate on the other.
Vegan cake with almond flour and maple syrup
Almond flour and almond drink with Amber maple syrup: vegan, fifty minutes at 180 °C.
Spring Salad with Maple Syrup Dressing
Potatoes, peas, edamame, asparagus and baby spinach with a mustard, yogurt and Gold maple syrup dressing: crunchy vegetables.
