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.