Eggless Honeydew Strawberry Swirl Ice Cream


With its light, fruity flavours and the pretty swirls (I guess you can tell, I’m obsessed with swirls), this ice cream seems absolutely perfect for the summer, not for the dreary month of December. However, during this time of cold (not here in Singapore though) and rain, this bright and cheerful ice cream is just what you need to lift your spirits up. Be warned though, because its so light and doesn’t leave that creamy aftertaste that most commercial ice creams have, you might end up eating a lot more of this ice cream!

This recipe relies a great deal of improvisation and tasting while cooking, as the size and sweetness of the fruits (the honeydew and the strawberries) vary greatly. Therefore, you’ll have to decide the amount of sugar going into the ice cream and the strawberry swirl, the amounts I used should just be a guideline.

Recipe adapted from:

For the honeydew ice cream:
1-1/4 cup heavy cream
3/4 cup + 1 tablespoon caster sugar, to taste
1 ripe honeydew melon, peeled and chopped into tiny pieces
Juice of half a lemon

For the strawberry swirl:
2 cups whole strawberries, chopped
1 tablespoon granulated white sugar, to taste

For the honeydew ice cream: In a medium saucepan, pour the heavy cream and add the sugar. Stir on medium heat, stirring constantly, until the mixture starts simmering. Then, remove from heat, and allow it to cool.

In a blender, blend the honeydew melon pieces and the lemon juice together until smooth. Add the cooled cream mixture, and blend together. (If your blender capacity doesn’t allow for such a large volume, you could simply mix the cream and honeydew mixtures together, they should mix together nice and smooth). Taste this mixture, if its too sweet, add half a tablespoon of caster sugar, and repeat until it tastes just slightly too sweet (as during freezing some of the sweetness reduces slightly).

Let this mixture chill in the refrigerator for 2-3 hours, and then pour into an ice cream maker and churn according to the manufacturer’s instructions.

For the strawberry swirl: While the ice cream is churning, prepare the strawberry swirl. In a saucepan, place the strawberries and the sugar. Stir on medium heat until the liquid released starts simmering/boiling, then reduce to low heat and stir for 5 minutes. Allow this to cool slight, and then mix with an immersion blender (or a regular blender) until smooth. Store in the freezer until the ice cream has churned.

For assembly: Once the ice cream has churned and reached soft serve consistency, spoon some of it in a container/loaf pan. Add spoonfuls of the strawberry syrup, and swirl with a skewer. Repeat with layers of ice cream and syrup, and then allow to freeze for 4-5 more hours or overnight, until well frozen.


Then, enjoy!



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