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!
Ingredients
- 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
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