Creamy Vegan Cantaloupe Creamsicles
Sweet and creamy cantaloupe creamsicles are made with just four ingredients and minimal sugar. Beautifully marbled with orange and white layers, they look as good as they taste. They’re creamy and juicy, sweet and a little tart. If you liked orange creamsicles growing up, you’ll love these cantaloupe creamsicles even more- they’re basically a grown-up version of the artificially flavored childhood favorite.
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All About Cantaloupe
Cantaloupes, sometimes referred to as muskmelons, are delicious and refreshing fruits that belong to the Cucurbitaceae family. They come into season around July. They are sweet, juicy, and a little creamy. Even when warmed in the sun, their juicy texture makes them feel cooling to eat. When choosing a ripe cantaloupe, look for one that feels heavy for its size, has a slightly sweet aroma, and exhibits a creamy, golden-colored netting on the skin. Avoid ones with soft spots or overly green skin. Once you’ve found the perfect cantaloupe, storing it properly is key. Keep it at room temperature until it’s fully ripe, then move it to the refrigerator to slow down ripening and maintain its freshness.
Nutritionally, cantaloupes are relatively low in calories, fat, and protein. It is a great source of vitamins A and C, as well as potassium and beta-carotene. Cantaloupe is also incredibly high in water content, which is great for the summer when you might need a little more help with hydration.
Looking for Frozen Vegan Desserts? Try one of these!
- Pistachio Vegan Carob Chip Ice Cream
- Strawberry Magnolia Spice Ice Cream
- Garden Mint Cookie Crumble Ice Cream
- Blueberry Aquafaba Ice Cream
- Ice Cream Birthday Cake
Looking for Vegan Melon Recipes? Try one of these!
- Sautéed Summer Watermelon Rind Recipe
- Bitter Bhindi (Bitter Melon and Vegan Okra Recipe)
- Heirloom Tomato Summer Watermelon Salad
- White Bean Watermelon Gazpacho
- Homemade Bitter Melon Chips
- Sautéed Vegan Bitter Melon Recipe
How to Make Cantaloupe Creamsicles
Homemade popsicles and creamsicles aren’t hard to make, all you really need is a popsicle mold. I had one growing up, and I remember my mom getting Kool-aid and filling it up- which I thought was amazing at the time, but present me strives to do something a little tastier than powdered red beverage. If you do eat a lot of popsicles, it’s definitely worth investing the $15 or so dollars it costs to get yourself a mold. You’ll save money in the long run, and have so many more flavor options. For this recipe, I used a mold that makes 10 popsicles, each about 3 fluid ounces.
Our cantaloupe popsicles are made with two different layers, swirled and marbled together. The larger layer is primarily cantaloupe, along with some vegan yogurt and a little sugar blended together. Please note that I gave a range for the amount sugar to appeal to different tastebuds- start with less, taste, and add more as desired. The white layer is primarily vegan yogurt, along with some sugar and vanilla. Again, start with less sugar and add more as desired.
To assemble the popsicles, add one or two tablespoons of the cantaloupe mixture to each popsicle mold. Repeat with a little of the yogurt mixture, and continue until the molds are full. You can use a butter knife or chopstick and drag it through the filled mold in an “s” shape to marble the colors (but don’t overdo it, or the colors will just be mixed together and all marbling lost). Add your popsicle sticks according to your mold’s direction and pop them in the freezer. They need to freeze for at least four hours, but I tend to leave them overnight.
To release the creamsicles from the molds, run a little warm water on the outside of the molds and gently pull the cantaloupe creamsicles out. Enjoy your homemade treats!
Creamy Vegan Cantaloupe Creamsicles
Ingredients
- 3 cups cubed cantaloupe
- 1 ½ cups unsweetened vegan yogurt (divided)
- 3-6 tbsp. powdered sugar, to taste (divided)
- ½ tsp. vanilla extract
Instructions
- In a bowl whisk together 1 cup vegan yogurt, 2-4 tbsp. powdered sugar (depending on sweetness preference), and vanilla extract. Set aside. In a blender combine cantaloupe, ½ cup vegan yogurt, and 1-2 tbsp. powdered sugar, (depending on sweetness preference) and blend until smooth.
- Pour about an inch of the cantaloupe mixture in each of your popsicle molds. Follow with a little of the vanilla yogurt mixture, and repeat, alternating cantaloupe and yogurt, until all the molds are full. Use a clean chopstick and swirl it lightly in each of the molds to get a little marbling of the colors. Add the popsicle sticks and freeze overnight, or a minimum of four hours. Eat and enjoy!
Notes
For this recipe you will need a popsicle mold with 10 popsicles, as well as 10 popsicle sticks.
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These look delicious and refreshing! Perfect for the hot summer days here in Arizona. Can’t wait to try them!