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| Recipes | Hana Choi

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


Roasting cantaloupe caramelizes the flesh and concentrates the melon's sweetness.

We're no strangers to heat-blasted fruit. But when we recently roasted a cantaloupe for a chilled soup recipe, the technique had us awestruck. The oven's dry heat deeply concentrated the flavors of the cantaloupe, and it hit us: What if the test kitchen created a melon-based twist on the iconic Creamsicle®? So we fortified the roasted cantaloupe with sweetened condensed milk and a slap of lemon juice to brighten it. The pops are so rich and smooth, you may wonder why you've never roasted (and frozen!) cantaloupe before.

Creamy Roasted Cantaloupe Pops

Yield: 10 pops

Prep Time: 15 minutes (plus 45 minutes cooling and 5 hours freezing)
Cook Time: 25 minutes
Total Time: 6 hours, 25 minutes

  • 1 large, ripe cantaloupe--peeled, halved and seeded

    ¾ cup sweetened condensed milk

    ½ cup whole milk

    ¼ cup fresh lemon juice


1. Preheat the oven to 400°. Slice each cantaloupe half into three thick circles and place the cantaloupe rounds on a rimmed baking sheet. Roast the cantaloupe until the edges begin to brown, 20 to 25 minutes. Set the roasted cantaloupe pieces aside to cool completely, about 45 minutes.

2. Chop the cooled roasted cantaloupe and add it to a food processor or blender. Purée until smooth, about 30 seconds, then pour the purée into a large measuring cup.

3. To the purée, stir in the condensed milk, whole milk and lemon juice. Divide the mixture evenly among the holes of a 10-pop mold and freeze until the mixture is hard, at least 5 hours. Briefly run the bottom of the mold under warm water to loosen the pops. Remove them from the mold and serve.

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