Ice cream in a melon bowl

This is less a recipe and more of an assembly. But with the temperature in the 90s and the heat index in the 100s, I’m just not feeling like cooking.

So: two cooling summertime foods— fruit and ice cream.

A Turkish friend of mine mentioned this concept in passing— and it stuck in my mind. Ice cream… served in a cantaloupe? Brilliant! As the ice cream melts, it infuses the melon with sweetness. This combines the best parts of soup in a bread bowl, without the carbs: the two foods marry well together, and there’s less dishes.

A note on ice cream: I used locally-made Michigan Guernsey farms sweet black cherry. For vegans, the best stuff I’ve found is So Delicious’s ice cream. Made with coconut milk, their ice cream has all the creamy melty wonderfulness of dairy ice cream.

Ingredients:

1 cup of your favorite berries (blueberries, raspberries, strawberries, cherries, ect…)

half a ripe cantaloupe

several scoops of your favorite ice cream

1. Wash all of the fruit, and take the ice cream out of the freezer to defrost.

2. Cut the melon in half, and scoop out the seeds.

3. Scoop ice cream into the melon half.

4, Top with berries.

I apologize for the lack of actual photos— but I discovered that, in fact, it is really hard to photograph ice cream. Especially when you don’t have A.C.

Help, my ice cream’s melting!