Instant Melon Ice Cream by Kochi Asmr

Ingredients

• 1 medium ripe cantaloupe or honeydew melon (about 4 cups cubed)
• 1 cup heavy whipping cream
• 3 tbsp sweetened condensed milk
• 1 tbsp sugar (adjust to taste)
• 1 tsp lemon juice

Instructions

1. Peel, seed, and cube the melon into roughly 1-inch pieces, then spread on a parchment-lined tray and freeze for at least 2 hours until solid.
2. Add the frozen melon cubes to a food processor or high-powered blender and pulse until broken down into a coarse crumble, about 30 seconds.
3. Add the sweetened condensed milk, sugar, and lemon juice, then blend again until smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
4. In a separate bowl, whip the heavy cream to soft peaks, about 2–3 minutes with a hand mixer.
5. Fold the whipped cream gently into the blended melon mixture until fully combined.
6. Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours until scoopable. Serve immediately for a softer, instant-style texture or freeze longer for firmer scoops.