Muskmelon Ice Cream Recipe | How to make Muskmelon Ice cream | Easy Ice cream Recipe – Step By Step with Images and Video.
Craving a dessert that’s fruity, fun, and guaranteed to cool you down? 🍈❄️ Look no further than Muskmelon Ice Cream—a creamy, refreshing summer treat served straight from the melon itself! This unique and eye-catching dessert combines the sweet, juicy flavor of ripe muskmelons with a rich homemade custard base, crunchy nuts, and vibrant tutti frutti.
Perfect for summer parties or as a festive twist on traditional ice cream, this no-churn recipe doesn’t just taste amazing—it looks stunning too! Whether you’re making it for guests or treating yourself, this chilled delight is sure to impress.
Let’s dive into this easy step-by-step recipe and turn simple muskmelons into a show-stopping frozen dessert! 🍨✨
Ingredients of Muskmelon Ice Cream Recipe
Muskmelon Ice Cream Recipe Video
Muskmelon Ice Cream Recipe | How to make Muskmelon Ice cream | Easy Ice cream Recipe
Materials
- Musk Melon – 2 pcs
- Milk – 1/2 ltr
- Saffron strands
- Custard Powder
- Milk Powder
- Sugar – 5 tbsp
- Cardamom powder
- Soaked Cashew – 2 tbsp
- Almonds
- Pistachio
- Tutti Frutti
Instructions
- Prepare the Muskmelons: Take 2 ripe muskmelons, wash them thoroughly, and slice off the tops like a lid. Set the tops aside—we’ll use them later as covers.
- Scoop and Clean: Carefully remove all the seeds from inside the muskmelons. Use a spoon to scoop out all the pulp and transfer it to a bowl. Keep the empty muskmelon shells aside for filling later.
- Boil the Milk Base: Place a heavy-bottomed pan on the flame. Add ½ liter of full-fat milk along with a few saffron strands. Bring it to a gentle boil.
- Prepare the Custard Mix: In a small bowl, take 2 ladles of hot milk from the pan. Add 2 tablespoons of custard powder and 4 tablespoons of milk powder. Mix well to make a lump-free paste.
- Thicken the Milk: Lower the flame and slowly pour the custard mix into the boiling milk. Stir continuously to avoid lumps and cook until the mixture thickens.
- Sweeten the Mix: Add 4–5 tablespoons of sugar (adjust to taste) to the thickened milk and mix well.
- Flavor with Cardamom: Once the mixture becomes creamy and thick, add 1 teaspoon of cardamom powder. Stir well and turn off the flame. Let the mixture cool completely.
- Blend the Pulp: In a grinding jar, add the muskmelon pulp along with 2 tablespoons of soaked cashews. Blend it into a smooth and creamy paste.
- Combine Custard and Pulp: Add the cooled custard mix into the grinding jar with the muskmelon-cashew paste. Blend everything together until smooth and well combined.
- Mix in the Toppings: Transfer the blended mixture to a bowl. Add small muskmelon pieces, chopped almonds, chopped pistachios, tutti frutti, and pomegranate seeds. Gently mix everything.
- Fill the Muskmelon Shells: Carefully pour the prepared ice cream mixture back into the empty muskmelon shells. Fill them to the top and garnish with extra dry fruits.
- Cover and Freeze: Place the reserved muskmelon “caps” back on top. Set the filled muskmelons upright in the freezer and freeze for 6–7 hours or until completely set.
- Slice and Serve: Once frozen, take the muskmelons out of the freezer. Let them rest at room temperature for 2–3 minutes, then slice them like a cake.
- Garnish: Serve each slice with extra chopped dry fruits or a drizzle of condensed milk for added richness.
- Enjoy: Your chilled, fruity, and creamy Muskmelon Ice Cream is now ready to be enjoyed—perfect for a hot summer day!
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Muskmelon Ice Cream Recipe – Step By Step
1: Prepare the Muskmelons: Take 2 ripe muskmelons, wash them thoroughly, and slice off the tops like a lid. Set the tops aside—we’ll use them later as covers.
2: Scoop and Clean: Carefully remove all the seeds from inside the muskmelons. Use a spoon to scoop out all the pulp and transfer it to a bowl. Keep the empty muskmelon shells aside for filling later.
3: Boil the Milk Base: Place a heavy-bottomed pan on the flame. Add ½ liter of full-fat milk along with a few saffron strands. Bring it to a gentle boil.
4: Prepare the Custard Mix: In a small bowl, take 2 ladles of hot milk from the pan. Add 2 tablespoons of custard powder and 4 tablespoons of milk powder. Mix well to make a lump-free paste.
5: Thicken the Milk: Lower the flame and slowly pour the custard mix into the boiling milk. Stir continuously to avoid lumps and cook until the mixture thickens.
6: Sweeten the Mix: Add 4–5 tablespoons of sugar (adjust to taste) to the thickened milk and mix well.
7: Flavor with Cardamom: Once the mixture becomes creamy and thick, add 1 teaspoon of cardamom powder. Stir well and turn off the flame. Let the mixture cool completely.
8: Blend the Pulp: In a grinding jar, add the muskmelon pulp along with 2 tablespoons of soaked cashews. Blend it into a smooth and creamy paste.
9: Combine Custard and Pulp: Add the cooled custard mix into the grinding jar with the muskmelon-cashew paste. Blend everything together until smooth and well combined.
10: Mix in the Toppings: Transfer the blended mixture to a bowl. Add small muskmelon pieces, chopped almonds, chopped pistachios, tutti frutti, and pomegranate seeds. Gently mix everything.
11: Fill the Muskmelon Shells: Carefully pour the prepared ice cream mixture back into the empty muskmelon shells. Fill them to the top and garnish with extra dry fruits.
12: Cover and Freeze: Place the reserved muskmelon “caps” back on top. Set the filled muskmelons upright in the freezer and freeze for 6–7 hours or until completely set.
13: Slice and Serve: Once frozen, take the muskmelons out of the freezer. Let them rest at room temperature for 2–3 minutes, then slice them like a cake.
14: Garnish: Serve each slice with extra chopped dry fruits or a drizzle of condensed milk for added richness.
15: Enjoy: Your chilled, fruity, and creamy Muskmelon Ice Cream is now ready to be enjoyed—perfect for a hot summer day!
