cantaloupe-with-Ice-CreamThis is one of my favorite Italian-style ice mid-way between sorbet and sherbet. The added papaya and coconut milk give it a tropical flavor. Light, smooth, and creamy with a slight texture of the fruit, it’s a refreshing and satisfying dessert packed with fiber, beta carotene, Vitamin-C, potassium, and calcium. And best of all, it’s delicious.

Recipe notes: What you will need: Cuisinart ice cream machine, blender, bowl, whisk, and container for storage. Yields 1 1/2 quarts. Difficulty level: Very easy.


  • 1-ripe cantaloupe, peeled, seeded, and cubed
  • 1 1/2-cups Hawaiian or Mexican papaya, peeled, seeded, and cubed
  • 1-lime, juiced
  • 12 oz (1-can) coconut milk
  • 1/2-cup Stevia, agave or honey
  • 1 1/2 tsp Vanilla


  1. Place fruit in blender and pulse just enough to blend but not liquify.
  2. In mixing bowl combine, puree, milk, sweetener, and vanilla.
  3. Chill overnight.

Next day:

  1. Pour the base into the ice cream machine and follow the manufacturer’s directions.
  2. Scoop into the container, place plastic wrap over the top of sorbet/ice and freeze.