I love a sherbet.
But in all honesty? I hadn’t had one in a while. When I was a kid, I pretty regularly went for the rainbow or orange version at the local mini golf/ice cream parlor in Wildwood, NJ. So when Ry brought home a new melon I’d never heard of—Canary melon—I figured, why not turn it into a sherbet?
Ry works at the produce terminal here in Philly, which means I have no shortage of exciting produce to play with. He’s always bringing home something interesting, and most often, it’s a melon or a squash I’ve never seen before. This one came from Ray Vincent over at Vincent Farms in Delaware. (Hi Ray!) Apparently, Ray only grows them in small batches—just enough to eat himself. I can see why. This melon is incredibly sweet and delish. It tastes a little like honeydew… but somehow brighter, juicier, and more floral.
Since the melon was already perfect on its own, I wanted to keep the recipe super simple. Just a blend-mix-freeze situation. The whole thing comes together with a few pantry staples and zero actual cooking. I topped it with a vanilla bean whipped cream that’s totally optional but highly recommended.
So, since this melon was absolutely delish on its own, I wanted to keep the sherbet recipe as simple as possible. The whole recipe consists of just a handful of ingredients and there isn’t any actual cooking. Mainly just a blend, mix, freeze situation. It’s super simple and very refreshing. And, to top everything off I just made a quick sweetened vanilla bean whipped cream. Totally optional, highly recommended.
When I was a kid I would pretty regularly get the rainbow or orange versions at the local mini golf/ice cream parlor in Wildwood, NJ.
Canary Melon sherbet with Vanilla Bean Whipped Cream
(No-cook, ice cream maker-friendly, summer-perfect dessert)
Why Sherbet Instead of Sorbet or Ice Cream?
Sherbet is that perfect in-between: lighter than ice cream but creamier than sorbet. It’s fruit-forward and refreshing with just a little bit of dairy to smooth things out. This version gets its richness from a splash of cream and sweetened condensed milk, so it’s velvety without being heavy.
No eggs. No cooking. Just peak summer vibes.
What Is Canary Melon?
If you’ve never had Canary melon, it’s a bright yellow-skinned melon with a pale green to ivory interior. Think of it like a super sweet honeydew with a slightly floral flavor and firm texture. They’re typically in season during the summer months and can be found at farmers markets or specialty grocers.
And if you can’t find Canary melon? No problem—this sherbet works beautifully with honeydew, cantaloupe, or even Piel de Sapo.
Canary Melon Sherbet Ingredients
This recipe is all about ease and letting the fruit shine.
For the Sherbet:
- 1 canary melon* (or sub honeydew, cantaloupe, or piel de sapo)
- 6 oz sweetened condensed milk
- ½ cup heavy cream
- ½ lime, juiced
- Pinch of salt
For the Whipped Cream (optional, but it’s so good, you gotta make it!):
- ½ cup heavy cream
- 1 vanilla bean
- 1 tsp sugar
Note: If you don’t have access to a canary melon the best approximation would be a honeydew. Just make sure it’s very ripe, you want it as sweet as possible. You can also certainly use a cantaloupe too, you just may want to add in some sugar to sweeten it up if you need.
How to Make It
- Prep Your Ice Cream Maker
Make sure your insert is fully frozen—mine lives in the freezer just in case. Check your machine’s instructions for timing. - Blend the Sherbet Base
Roughly chop the melon and remove seeds and skin. Add to a blender and blend until totally smooth. Then add sweetened condensed milk, lime juice, salt, and cream. Blend again until combined.
Taste and adjust. Keep in mind it should be slightly sweeter than you want—it’ll taste more muted once frozen. - Chill the Mixture
Transfer to a lidded container and chill in the fridge for a few hours. You want it cold before adding to your machine. - Churn
Add to your ice cream maker and churn until it reaches soft-serve consistency (about 20 minutes). Transfer to a freezer-safe container and freeze until firm. - Whip the Cream
In a bowl, whisk heavy cream, sugar, and the scraped seeds of a vanilla bean until soft peaks form. (Or use a hand mixer—your call.) - Serve
Scoop the sherbet into glasses or bowls, top with whipped cream, and eat immediately.
FAQs
Can I Use Another Type of Melon?
Yes! Honeydew, Cantaloupe, Galia, Hami or Piel de Sapo are all great swaps.
Do I Need an Ice Cream Maker?
For best texture, yes. You can try a freeze-and-stir method, but the results won’t be as creamy. It’ll be more of a granita consistency.
Can I Make It Ahead?
Absolutely. It’ll keep for 1–2 weeks in the freezer. Just let it sit out for 5–10 minutes before scooping.
More Summer Dessert Ideas
If this melon sherbet hit the spot, try these warm-weather faves next:
Strawberry Ice Cream (Philadelphia Style) – An easy strawberry ice cream recipe made without eggs, using fresh or frozen berries. This Philadelphia-style ice cream is creamy, simple, and perfect for summer.
Dragon Fruit Sorbet (Pitaya Sorbet) – A vibrant fruit sorbet that’s just as refreshing as it looks. This dragon fruit sorbet—aka pitaya sorbet—comes together with just a few ingredients and tastes like summer in a scoop.
Rhubarb Crumble – An easy recipe for rhubarb crumble. Tart, delicious rhubarb gets topped with a sweet, buttery crumble topping. so good!
Pavlova with Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Blueberry Pie – A classic easy blueberry pie recipe. It’s simple, perfect and the peak of summer, and can even be made with frozen blueberries.
Did you make this recipe?
Did you try this Canary Melon Sherbet recipe? Leave a comment and start rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Canary Melon Sherbet
Equipment
- 1 Ice Cream Maker
Ingredients
For The Melon Sherbet
- 1 canary melon or honeydew, cantaloupe or piel de sapo
- 6 oz sweetened condensed milk
- 1/2 C heavy cream
- 1/2 lime juiced
- pinch of salt
For The Whipped Cream
- 1/2 C heavy cream
- 1 vanilla bean
- 1 tsp sugar
Instructions
- Make sure your ice cream machine insert if fully frozen and ready to go. Mine needs to be in the freezer for at least 24 hours ahead of time. I typically just store mine in the freezer as long as there’s room. Follow whatever your manufacture’s instructions are.
- Now onto the recipe. Roughly dice your melon into manageable pieces removing the skin and seeds. Throw it into a blender and blend till smooth. Once everything is super smooth, add in your condensed milk, lime juice, pinch of salt and heavy cream. Blend again until everything is mixed. Check to make sure it tastes good, just keeping in mind you want it slightly sweeter since once it’s frozen the flavors will be muted.
- Get that mixture into a large jar, or container with a lid, and stash it in the fridge to get cold. A few hours will do, you just don’t want to be adding warm liquid to the ice cream machine.
- Now we churn. Get your ice cream machine going and dump in your melon mixture and run till it’s frozen and has a nice soft serve consistency. Usually takes about 20 minutes.
- Once it’s done, add it to a pre-chilled freezer ready container and freeze till solid. When you’re ready to eat, take the sherbet out of the freezer and let sit for about 5 mins, it’ll make it easier to scoop.
- For the the whipped cream topping, combine your heavy cream, sugar and vanilla bean in a large bowl and whisk till you have soft peaks. Dish that sherbet into small bowls, or glasses, and top generously with your whipped cream. That’s it. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Canary Melon Sherbet
Too much work for me. But I’ll have some next time I spend time at your home. It look delicious. I’m obsessed with sherbet and gelato. Thanks Rach.