Ingredients

Instructions

  1. Cut the cantaloupe in half, scoop out and discard seeds.
  2. Peel and slice the melon; cut into large pieces.
  3. Place in a blender container along with milk and honey.
  4. Cover and blend until smooth.
  5. Pour into a freezer-proof container and freeze overnight or until firm.
  6. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
  7. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.