Earthy, sweet, creamy perfection
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.
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
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