INGREDIENTS

1. 1medium ripecantaloupe
2. 1 (14 ounce)canfat-free sweetened condensed milk
3. 2tablespoonshoney

DIRECTIONS

1. Cut the cantaloupe in half, scoop out and discard seeds.
2. Peel and slice the melon; cut into large pieces.
3. Place in a blender container along with milk and honey.
4. Cover and blend until smooth.
5. Pour into a freezer-proof container and freeze overnight or until firm.
6. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
7. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.