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40 min
  • 150 gcantaloupe melon pulp
  • 150 ghoneydew melon pulp
  • 300 ggreek yoghurt
  • 250 gmascarpone
  • 2 tbspicing sugar
  • 4 tbsplemon juice
  • 150 graspberries
  • 2 tbspraspberry syrup
  • 2 tbsplime juice
  • 50 galmonds
  • 50 gpistachio kernels
  • 1 pclemon
  • 1 sheetlemon balm
  • 3 tbspacacia honeys
  • 125 gwhite chocolates
  • 3 tbspcream
  • 2 pcsorange peel slices
  • 2 tbsporange liqueurs

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multi-purpose blade
For the cantaloupe ice cream, purée the cantaloupe melon pulp in a bowl using the bamix® multi-purpose blade. For the honeydew ice cream, also purée the honeydew melon pulp in a second bowl using the bamix® multi-purpose blade. Add half the yoghurt, half the mascarpone, 1 tbsp icing sugar and 2 tbsp lemon juice to each purée and stir until smooth. Pour both types of ice cream separately into small cups or glasses and freeze. After approx. 2 hours, insert small sticks or spoons and freeze for about another 3 hours (or overnight).
For the raspberry dip, purée the raspberries with raspberry syrup and lime juice using the bamix® multi-purpose blade, pass through a fine sieve and refrigerate covered until needed.
For the herb dip, roast the almonds in a pan without oil until golden brown and allow to cool. Finely chop the unsalted pistachios in the bamix® Processor. Wash the lemon with hot water, dry it, grate the zest finely and squeeze the juice. Finely chop the lemon balm leaf in the bamix® Processor. Mix the almonds, pistachios, lemon zest and juice, lemon balm and honey using the bamix® multi-purpose blade and refrigerate covered until needed.
For the chocolate dip, roughly chop the couverture chocolate in the bamix® Processor and melt with the cream using a bain marie, stirring occasionally. Chop the orange peel very finely and stir into the chocolate cream with triple sec as desired. To serve, arrange both types of ice cream with melon pieces and the dips.

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