It’s still 90 F here this week so ice cream and fruit seems like a good idea. The end of berry and melon season is approaching *sob!* and I wanted to make the most of it.
Best of all I could have it guilt free with this yummy coconut, vegan ice cream from Nicholyn Farms. And I’ve mentioned last time that Barrie Hill has the best cantaloupes ever! Their fall raspberries are delicious too and I’m going out to pick some more this weekend. What a treat to have raspberries, blueberries and strawberries all the way to the end of September!
I spotted some of their own blueberry syrup as well and I was sold. I had originally planned to make a healthy chocolate sauce and you can choose this option by visiting this link.
Topping it off with a little basil or an edible flower will enhance your presentation and it’s the easiest dessert you’ll ever make.
I’ve got a couple more little treats to beat the heat over the long weekend coming up. It’s going to be a hot one! Are you having a holiday party? What’s your go-to treat when you want to cool down?
Enjoy the time off, everyone. Cheers!
Update: My friend, Debbie was kind enough to share her pics of this recipe when she made it at home. Her hubby isn’t a fan of cantaloupe so she used peaches instead for him and they loved it. There’s something about that blueberry syrup that really takes it over the top. Thanks, Debbie!
- 12 slices of cantaloupe
- 2 cups raspberries
- 4 scoops ice cream
- 1/4 cup blueberry syrup
- Optional garnish – fresh basil or mint leaves, edible flowers
- Slice cantaloupe
- Wash and dry berries
- Prepare individual plates or one large plate by placing scoops of ice cream surrounded by fruit and topped with blueberry syrup.