Vegan Honeydew ice cream with Lime & Mint
Hello & Happy Friyay!
Another day, another recipe lol
What’s special about a lot of the recipes I’ve been featuring recently, is that they are all NEW.
New in the sense that I’ve never made a recipe like it before or perhaps never event tried some of the ingredients. (rhubarb aka amazing)
Although it can be totally nerve wracking taking this approach and you can sometimes come out with complete duds (recently: healthy oatmeal cookies/scones lol)
Cooking without new ideas and ingredients just wouldn’t be as exciting!
The concept of Honeydew ice cream isn’t super obscure, but I feel that its special in the sense that..
So although this recipe is straightforward, its also “straight up” amazing and completely blew me away.
If you love mint and lime, are bored with consuming everyday store bought sorbets/vegan ice creams with excessive added sugars and preservatives..
You MUST try this.
To me it was reminiscent of a fresh Mojito, and since its Friday I figured this was the perf time to share lol
Try this recipe, you’ll thank me later..
- 3 tbsp agave
- 3 mint leaves
- 1/2 honeydew
- 2 Tbsp fresh lime juice (as desired)
- 1 tsp lime zest
- 1/2 cup coconut milk
- 1 tbsp of arrowroot
- Pre cut melon into slices; remove seeds and rind and. Cube melon flesh and freeze;
- In a small saucepan, combine agave, coconut milk, a tbsp lime juice, arrowroot, bring mixture to a boil over medium-high heat. Boil for 1 minute, reduce heat and add the mint and simmer for 5 minutes more; remove from heat and let cool. Remove the mint leaves.
- Place frozen honeydew in a food processor and chop into a pulp. (I used frozen melon)
- Combine cooled coconut milk, melon pulp, lime zest, 1-2 mint leaves, and 1 tbsp lime juice in a food processor and set aside in freezer for 6-9 hours. Serve with fresh mint.
- Freezer tray method tips—Pour mixture into a shallow metal pan and freeze halfway through, about 20 to 30 minutes. Rake a fork or spoon through partially frozen mixture so it does not freeze into a solid block; return pan to freezer and let freeze. Before serving, run sorbet through a food processor or blender to obtain desired texture. Yields about 2/3 cup per serving.
- If the ice cream becomes too solid, let thaw for a few minutes before scooping and use a a heated ice cream scoop