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Low-fat coconut ice-cream with passionfruit and melon salad
Low-fat coconut ice-cream with passionfruit and melon salad
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Prep Time:
635 minutes
Cook Time:
10 minutes
Total Time:
645 minutes
Indulgent ice cream and refreshing melon get a healthy twist in this must-try recipe.
Ingredients:
  • 375ml can light and creamy coconut flavoured evaporated milk
  • 83.33 gm light thickened cream
  • 40.00 gm caster sugar
  • 4.50 gm powdered gelatine
  • 1/2 small rockmelon, seeded, peeled, thinly sliced
  • 1/2 small honeydew melon, seeded, peeled, thinly sliced
  • 2 passionfruit, halved
Instructions:
  • In a small saucepan over medium-low heat, combine milk, cream, and sugar. Heat gently for 5 to 6 minutes until almost simmering (avoid boiling). Remove from heat, sprinkle gelatin over mixture, and whisk until dissolved. Allow it to cool for 10 minutes.
  • Transfer the mixture into a 6cm-deep, 11cm x 21cm loaf pan. Cover the surface with plastic wrap and foil, then freeze for 2 hours until the edges are frozen. Move the mixture to a bowl and beat with an electric mixer until it's light, fluffy, and doubled in size. Return the mixture to the pan, cover, and freeze for at least 6 hours or overnight, repeating the freezing and beating process as needed.
  • Take the ice-cream out of the freezer and let it sit for 5 minutes to slightly soften. In the meantime, mix rockmelon, honeydew melon, and passionfruit pulp in a big bowl. Serve scoops of ice-cream with the passionfruit and melon salad.

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