Homemade ice cream without melon milk

Ice Cream 373 Last Update: Jun 15, 2022 Created: Jun 15, 2022 0 0 0
Homemade ice cream without melon milk
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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I'm sure you will like our recipe for homemade ice cream without milk. Bookmark it so that you can quickly prepare a healthy and delicious dessert at any time.

Ingredients

Directions

  1. For the recipe it is better to take a ripe melon of sweet varieties - the sweeter the fruit, the fewer sweeteners can be added to ice cream. Peel a melon and grate it. Cut into small cubes.
  2. Put sliced ​​melon in the freezer - leave for at least 2 hours. To prevent the pieces of fruit from sticking to each other, place a loose layer of melon on the bottom of the tray, and cover the layer with a sheet of parchment paper. Lay a new layer on top. Alternate the fruit with the baking paper until all the pieces are laid out.
  3. Heat the water in a saucepan. Add honey and stir until slightly viscous. Cool the resulting syrup.
  4. Place the frozen melon in a blender bowl. Pour honey syrup. Add fresh mint leaves and lemon juice (adjust the amount to your liking). At high speed, beat all the ingredients until smooth. If the consistency is too dry - add a little more honey syrup.
  5. Transfer the non-milk popsicles to a container and leave to thaw for about 6 hours. Stir periodically for the first three hours so that the ice cream hardens evenly.
  6. If you like unusual combinations, try to replace mint with fresh basil in the recipe. Greens will give the ice cream a spicy taste.

Homemade ice cream without melon milk



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

I'm sure you will like our recipe for homemade ice cream without milk. Bookmark it so that you can quickly prepare a healthy and delicious dessert at any time.

Ingredients

Directions

  1. For the recipe it is better to take a ripe melon of sweet varieties - the sweeter the fruit, the fewer sweeteners can be added to ice cream. Peel a melon and grate it. Cut into small cubes.
  2. Put sliced ​​melon in the freezer - leave for at least 2 hours. To prevent the pieces of fruit from sticking to each other, place a loose layer of melon on the bottom of the tray, and cover the layer with a sheet of parchment paper. Lay a new layer on top. Alternate the fruit with the baking paper until all the pieces are laid out.
  3. Heat the water in a saucepan. Add honey and stir until slightly viscous. Cool the resulting syrup.
  4. Place the frozen melon in a blender bowl. Pour honey syrup. Add fresh mint leaves and lemon juice (adjust the amount to your liking). At high speed, beat all the ingredients until smooth. If the consistency is too dry - add a little more honey syrup.
  5. Transfer the non-milk popsicles to a container and leave to thaw for about 6 hours. Stir periodically for the first three hours so that the ice cream hardens evenly.
  6. If you like unusual combinations, try to replace mint with fresh basil in the recipe. Greens will give the ice cream a spicy taste.

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