cantaloupe-with-Ice-CreamThis is one of my favorite Italian style ices. It is the mid-way point between sorbet and sherbet, and the added papaya and coconut milk gives it a tropical flavor. Light, smooth, and creamy with a slight texture of fruit, it is a refreshing and satisfying dessert packed with fiber, beta carotene (a precursor to vitamin-A), Vitamin-C, potassium, and calcium. Best of all, its 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, agava 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 base into ice cream machine and follow manufacturer’s directions.
  2. Scoop into container, place plastic wrap over top of sorbet/ice and freeze.