vegetarian

Halves of juicy summer melons are filled with a thick and fruity blueberry mango n’ice cream for a refreshing summer breakfast, snack, or dessert. This vegan and gluten free recipe comes together in less than 10 minutes with just 5 ingredients!

Melons always remind me of my dad. I remember on several July fourths hopping into his truck and driving around until we found a farmer on the side of the road selling watermelons. We’d strap it in like a baby, and upon returning home, cut into it and eat ourselves silly. But not without several seed spitting contests, of course. He loved cantaloupe and honeydew, too. I can still see him smelling them to discern which one was perfectly ripe.

When I got the first melon of the season in my CSA share last week, I immediately saw my dad picking it up, feeling for density and smelling for sweetness. I figured I should make something special with it instead of being boring and cutting it into chunks. Since most melons have seeds in the center that when removed leave a convenient little hollow, I decided I should fill it with something. Thus, this recipe was born!

I made a thicker version of one of my typical breakfast smoothies (so it’s closer to a n’ice cream) and filled the hollow of each melon half. You’ll notice something a little unconventional in the n’ice cream though. It’s my secret weapon for getting more veggies in my day. It blends into the background without imparting any vegetal flavor. You’ll find the recipe below exactly as I made it though the add-ins are always optional. My go-to combo is hemp seeds, maca, and the contents of one of my probiotic capsules so feel free to use whatever you like. Also, purslane grows like crazy in our yard so those are some purslane flowers on top. And yes, I totally ate them 😉

Melon Boats with Blueberry Mango N’ice Cream

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• Author: Courtney West
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

Halves of juicy summer melons are filled with a thick and fruity blueberry mango n’ice cream for a refreshing summer breakfast, snack, or dessert. This vegan and gluten free recipe comes together in less than 10 minutes with just 5 ingredients!

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Ingredients

Units USM Scale 1x2x3x

• 1 muskmelon, cantaloupe, or honeydew
• 3/4 cup frozen blueberries
• heaped 1/4 cup frozen cauliflower (optional)
• 1/2 cup frozen mango
• 3/4 cup or more of plant milk (I used hazelnut)
• optional add-ins: hemp seeds, maca, probiotic powder
• optional garnish: edible flowers

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Instructions

Clean the outside of the melon. Cut it in half, than set each half cut side up on your counter. If they teeter and totter, slice a thin piece of the skin off of the bottom so it won’t rock around as much. Remove the seeds and discard them.

In your blender, combine the rest of the remaining ingredients until you have a super thick smoothie or soft sorbet situation. You want to use as little liquid as possible so it stays nice and thick. Divide the n’ice cream between each melon half, filling the hollow left by the seeds. Garnish with whatever you like! For mine I used hemp seeds and purslane flowers.

Makes 2 servings.

• Prep Time: 10 minutes
• Category: dessert