What You Need:
2 C watermelon, seeds removed and cubed
2 small cantaloupe, seeds removed and cut in half
1 qt. vanilla ice cream, softened
How to Make It:
Place the cubes of watermelon in a single layer on a baking sheet.
Place the baking sheet in the freezer 2 to 3 hours or until the cubes are firm.
Remove the cubes from the baking sheet and place in a freezer bag.
Place them back in the freezer until ready to use.
Remove the pulp from the cantaloupe leaving 1/4 in. of the pulp in the shell.
Slice a thin piece off the bottom of each half of cantaloupe so they will sit flat.
Turn the cantaloupe halves upside down on paper towel and set aside.
Place the pulp from the cantaloupe into the blender.
Puree until very smooth about 3 minutes.
Pour the puree into a sieve set over the top of a bowl.
Let the puree drain for 5 minutes discarding any liquid.
Place the ice cream into a mixing bowl.
Fold the puree into the ice cream well.
Divide the mixture evenly between the 4 cantaloupe shells.
Place the shells on a baking sheet and cover tightly.
Set the shells in the freezer to firm overnight.
Let the shells stand at room temperature about 15 minutes before serving.
Top with the frozen cubes of watermelon just before serving.
Serves: 4
You can eat this wonderful melon fruit salad right out of the cantaloupe bowls. It can be transferred to a serving bowl if you prefer, then topped with the watermelon cubes. It is perfect for a hot summer’s day.
