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Melon and raspberry ice cream
30 m active | 10 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 406
  • Fat about 21g
  • Carbohydrates about 40g
  • Protein about 3g
This is needed
This is needed for 8 portion
Ice cream
  • 250 g frozen raspberries
  • 0.5 charentais melon, cut into pieces
  • 100 g icing sugar
  • 2.5 dl full cream, whipped until stiff
  • 100 g coconut flakes
  • 75 g butter, soft
  • 75 g white flour
  • 50 g sugar
To serve
  • 0.5 charentais melon, sliced
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And that's how it's done
And that's how it's done
Ice cream
Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.
Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.
To serve
Serve the ice cream on top of the melon slices, sprinkle with the crumble.