No Churn Melon Ice Cream

½ medium ripe melon

120 grams sweetened condensed milk

150 ml cold heavy cream

1 small pinch salt

1. Prepare the Melon

Cut the melon in half. Scoop out the seeds and the stringy fibers around them with a spoon, taking care not to damage the rind.

2. Add the Condensed Milk

Pour the sweetened condensed milk into the hollow in the center of the melon.

3. Mash the Melon

Scrape and mash the melon flesh into the condensed milk with a spoon until soft and purée-like. Leave a thin layer of flesh against the rind.

4. Add the Cream

Pour in the cold heavy cream and add a small pinch of salt.

5. Smooth the Mixture

Stir well until the melon, cream, and condensed milk are fully combined, crushing any large pieces with the back of the spoon.

6. Secure the Melon

Set the melon half in a small bowl or deep plate so it stays upright and doesn't spill on the way to the freezer.

7. Freeze

Cover with plastic wrap and freeze for at least 5–6 hours, ideally overnight, until completely firm.

8. Soften Before Serving

Let the melon sit at room temperature for about 5 minutes so the ice cream is easier to scoop.

9. Serve

Dip an ice cream scoop in hot water and dry it. Scoop the ice cream into cones or bowls.