Creamy Roasted Cantaloupe Popsicle Recipe
Earthy, sweet, creamy perfection
We're no strangers to heat-blasted fruit. But when we recently roasted a cantaloupe for a chilled soup recipe, the technique had us awestruck. The oven's dry heat deeply concentrated the flavors of the cantaloupe, and it hit us: What if the test kitchen created a melon-based twist on the iconic Creamsicle®? So we fortified the roasted cantaloupe with sweetened condensed milk and a slap of lemon juice to brighten it. The pops are so rich and smooth, you may wonder why you've never roasted (and frozen!) cantaloupe before.
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Recipe from the Tasting Table Test Kitchen
Creamy Roasted Cantaloupe Pops
Creamy Roasted Cantaloupe Pops from the Tasting Table Test Kitchen
Prep Time
6
hours
Cook Time
25
minutes
servings
10
pops
Total time: 6 hours, 25 minutes
Ingredients
- 1 large, ripe cantaloupe--peeled, halved and seeded
- ¾ cup sweetened condensed milk
- ½ cup whole milk
- ¼ cup fresh lemon juice
Directions
- Preheat the oven to 400°. Slice each cantaloupe half into three thick circles and place the cantaloupe rounds on a rimmed baking sheet. Roast the cantaloupe until the edges begin to brown, 20 to 25 minutes. Set the roasted cantaloupe pieces aside to cool completely, about 45 minutes.
- Chop the cooled roasted cantaloupe and add it to a food processor or blender. Purée until smooth, about 30 seconds, then pour the purée into a large measuring cup.
- To the purée, stir in the condensed milk, whole milk and lemon juice. Divide the mixture evenly among the holes of a 10-pop mold and freeze until the mixture is hard, at least 5 hours. Briefly run the bottom of the mold under warm water to loosen the pops. Remove them from the mold and serve.