Cantaloupe melon ice cream (refined sugar, diary & gluten free)

This beautiful, refreshing recipe is a guest post by Besma from Curiously Conscious. It’s light, summery and super simple to make – perfect for the balmy evenings we’re enjoying in the UK at the moment.

Cantaloupe melon ice creamI’ve also written a post for Besma’s blog, so head over to Curiously Conscious to see my creamy, dairy-free overnight oats recipe. This is my blog’s very first guest post recipe, so Besma has kindly agreed to share a little about her blog and personal healthy lifestyle choices as well as her deliciously simple ice cream recipe.

What made you start blogging about healthy food?

During my time living in Paris, I realised there was a massive difference between the pseudo-foods I had been eating in the UK, and the fresh, organic produce that was being sold in the street market near where I lived. It was this change in food culture that made me a lot more interested in both the nutrition in food, but also its sustainability too. This led to coining the two principles that guide the content on my blog: mindful eating, and conscious living.

What type of food do you personally choose to eat?

As mentioned in my first answer, sustainability is a big part of my conscious living principle, so I don’t personally eat meat as I believe it’s not ethically farmed, nor good for the environment. On top of that, I generally eat plant-based, maintaining protein and vitamins through a huge range of seasonal fruits, veggies, nuts, and herbs.

What else do you love to do when you’re not in the kitchen?

Right now, I’m waiting to graduate from university and move to London to start working. On top of that, I enjoy yoga, running, and reading lots of other healthy living blogs!

Cantaloupe melon ice cream

Ingredients (serves two):

  • 1/2 cantaloupe melon
  • 60ml coconut milk
  • 45ml water
  • Toppings: Besma used coconut flakes & cantaloupe melon seeds

Cantaloupe ice cream closeup

Recipe:

  1. Halve your melon, and chop flesh into chunks
  2. Freeze melon chunks (8-12 hours should do it!)
  3. For your melon seeds, separate the netting from the seeds by rubbing the mixture your hands over a seive – you can then wash these, and lay them out to dry on a cloth
  4. When your chunks are fully frozen, throw them into a blender, along with the coconut milk, and a little water – not all of it!
  5. Blend, stirring in-between, and adding water for better traction
  6. Serve with toppings!
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One thought on “Cantaloupe melon ice cream (refined sugar, diary & gluten free)

  1. Wow! It looks really easy to prepare. Never tried cantaloupe melon ice cream before and even can’t wait for it. Will top it up with cream and raspberries. Adding to my list.
    Thanks for sharing Emma

    Like

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