While I've called this ice cream, it is more like a mix between sorbet and ice cream. It is incredibly simple to make, by using a fleshy, ripe fruit, mixed with whipping cream, condensed milk, coconut milk or yoghurt. As these recipes use low fat versions the final product is quite icy (and refreshing on a hot summer day!) For a creamier product, use full fat versions.
Rockmelon ice cream
½ ripe rockmelon
1 cup low fat greek yoghurt
1 tbsp organic honey
Mango ice cream
150ml low fat coconut milk
2 ripe mangoes
Juice of ½ lemon
Add all ingredients to a food processor and blend until smooth.
Pour the mixture into a tupperware container and place in the freezer.
Leave to freeze for at least 6 hours.
If you plan to keep the ice cream for some time in the freezer, take it out 15 to 20 minutes before serving to allow it to defrost a little. We accidentally broke a tupperware container by trying to break apart bits of ice cream!
You can also use the same ingredients to make ice cream pops:
Ingredients ¼ rockmelon
½ cup low fat greek yoghurt
1 ½ tbsp organic honey
Mix the yoghurt and 1 tablespoon of honey and place a tablespoon full in each of the moulds.
Freeze for 2 hours. Meanwhile, blend the rockmelon with the rest of the honey.
Remove the moulds from the freezer and add the rockmelon mixture. Return to the freezer for at least 6 hours.