No Churn Cantaloupe Cookie Crunch Ice Cream Pinterest image
Princess Delaynie the Dinosaur isn’t your typical princess story. When Something happens to Delaynie which should make her miserable, she learns that happiness is a choice, despite your circumstances.
Since Delaynie isn’t your typical princess, I thought that it would be fun to make a dessert that was a little bit different, in a good way. Right now, it is over 100 degrees where I live, so my family and I are looking for things that help us cool off. Nothing screams cool treat more than ice cream, so we decided to make an easy, no churn ice cream recipe using the tasty overlooked fruit…cantalope.
I decided to use cantaloupe because it’s sweet, deep orange colored skin reminded me of Delaynie’s fun, curly orange hair. I also wanted to add a little ‘crunch’ into the mix, and since Delaynie enjoys eating cookies in the book, I threw in some golden Oreos to give it some yummy cookie creamy texture.
The result is a nice, light and fresh tasty ice cream that hits the spot on a hot summer day. So whip up a batch, serve it in a cone or a cup, and enjoy reading Princess Delaynie the Dinosaur.
Click here for more information on Princess Delaynie the Dinosaur by Pamela Harrington.
Click here to read a book review of Princess Delaynie the Dinosaur.
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No Churn Cantaloupe Cookie Crunch Ice Cream
Easy light and fresh no churn cantaloupe cookie crunch ice cream inspired by Princess Delaynie the Dinosaur by Pamela Harrington
- 1 quart heavy whipping cream
- 1 can sweetened condensed milk
- 1 cup white sugar
- 1 tbsp vanilla
- 1/2 cantaloupe (seeds removed)
- 1/2 package vanilla wafers or golden oreo cookies
Remove seeds and rind from cantaloupe, cut into 1-inch chunks.
Place cantaloupe and can of sweetened condensed milk into the blender. Puree until smooth.
Empty quart of heavy whipped cream into a bowl. Add one cup of sugar and vanilla. Whip until stiff peaks form.
Slowly fold cantaloupe mixture into whipped cream mixture. Smash cookies and fold into mixture. Scoop mixture and place in a freezer proof container for 5 hours or until set.
When set, scoop out and enjoy!
