Melon. In season. Good price. Seemed like a good idea. Tossed it in the cart. I looked at it for a week thinking, “I should cut that thing up.” Never happened.

Got a little soft and it wasn’t of cut-it-and-eat-it quality anymore. But sweet as hell. And I like ice cream. And homemade, upcycled kinda what-if-I-tried-this kinda treats. So here’s what I did.

1 RIPE CANTALOUPE | 1 RIPE BANANA | 1 CAN SWEETENED CONDENSED MILK | 1 C WHIPPING CREAM – WHIPPED

Blitz first 3 ingredients in the blender until smooth. Fold in the whipped cream. You could toss it in the ice cream machine, and voila! Would’ve been nice, but our ice cream maker is buried in the garage somewhere. Has been for years. Lack of equipment rarely sidelines me, though – into a container it went. Set it in the freezer – and gave it a stir every hour or so to minimize ice crystals, and keep it nice and smooth. A delicious delight. Less than 3 ingredients. And the melon fulfilled its melon-ic destiny.