Melon and raspberry ice cream

Total time: 10hr 45m
Preparation Time: 30m

For 8 portions

Nutritional Information

Contains 406 Kcal, 3g Protein, 40g Carbohydrates, 21g Fat


  • Ice cream
  • 0.5 charentais melons, cut into pieces
  • 250 g frozen raspberries
  • 100 g icing sugar
  • 2.5 dl full cream, whipped until stiff
  • Crumble
  • 100 g coconut flakes
  • 75 g white flour
  • 50 g sugar
  • 75 g butter, soft
  • To serve
  • 0.5 charentais melons, sliced

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  • Ice cream

    Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.
  • Crumble

    Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.
  • To serve

    Serve the ice cream on top of the melon slices, sprinkle with the crumble.
  • Serve with:

    Fresh raspberries

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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