Low Carb Melon-Mango Ice Cream
2018-09-17 08:12:17
Yields 12
Mangoes and melon are perfect for a refreshing summer dessert. This is an easy, no-churn recipe for deliciously creamy mango ice cream bursting with melon flavor!
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
- 1 Cup Almond Milk
- 1 Cup Buttermilk
- 1 Cup Fat-Free Half-And-Half
- 1/2 Cup Splenda
- 1/2 Tablespoon Vanilla
- 3/4 Cup Chopped Cantaloupe
- 3/4 Cup Chopped Mango
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Instructions
- In a large bowl, combine milk, buttermilk, fat-free half-and-half, splenda, and vanilla. Stir to dissolve sugar.
- In a blender or food processor, combine cantaloupe and mango. Cover and blend or process until smooth. Stir pureed fruit into milk mixture. Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. If desired, ripen for 4 hours.
- If desired, garnish individual servings with edible flowers. Makes about 3 quarts (twenty four 1/2-cup servings).
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