Got a lot of leftover cantaloupe? Don't worry about wasting it--just throw it in the freezer and you'll be ready for cool cantaloupe creamsicles whenever you get the craving. Frozen cantaloupe cubes make this blended treat refreshingly juicy, and when blended with milk or a nondairy alternative, you get a summery treat that's just sweet enough. Source:, September 2020

Casey Barber


Ingredient Checklist


Instructions Checklist
  • Add cantaloupe, milk, water and honey to a blender. Blend until the cantaloupe is pureed and the mixture is a slushy consistency, using the blender's tamper as needed to make sure all the cantaloupe is pureed.

  • Layer the creamsicle: Pour about 1/4 of the cantaloupe slush into each of 2 12-ounce glasses, then top with 2 tablespoons whipped cream. Divide the remaining slush between the glasses and top with another 2 tablespoons whipped cream. (If you'd prefer not to layer the creamsicle, simply divide the creamsicle between 2 glasses and top with whipped cream as desired.) Serve immediately.


To make ahead: Cubed cantaloupe can be frozen for up to 1 month before using.

Nutrition Facts

168 calories; total fat 5.2g 8% DV; saturated fat 3.2g; cholesterol 18mg 6% DV; sodium 73mg 3% DV; potassium 582mg 16% DV; carbohydrates 27.9g 9% DV; fiber 1.4g 5% DV; sugar 26g; protein 4.8g 10% DV; exchange other carbs 2; vitamin a iu 5681IU; vitamin c 59mg; folate 39mcg; calcium 142mg; ironmg; magnesium 32mg; thiaminmg; added sugar 9g.