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Melon Ice Candy

Melon Ice Candy

  • Prep

    15 m
  • Ready In

    6 h 25 m
Sporadic Cookie

Sporadic Cookie

A frozen treat filled with shredded cantaloupe and milk, this makes a great treat on a hot summer day! Typically stored in long, thin plastic bags, this is probably the closest Filipino equivalent to the American Otter Pop (but could also be placed in molds as well).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Mix cantaloupe, evaporated milk, water, and sugar in a large pitcher, stirring until combined. Refrigerate for 10 minutes. Divide shredded cantaloupe and liquid into molds and freeze until firm, about 6 hours.
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Reviews

juhnke
12

juhnke

9/7/2010

What a refreshing treat for the whole family! I used sweetened condensed milk instead of evaporated milk, didn't use the sugar and used 1/2 the water. Poured it into popsickle molds for my daughter. Turned out to be a great snack without too much sugar.

Kat
6

Kat

3/29/2011

I used to make this all the time as a little girl back when I lived in the PI. Thanks for the reminder. I'm gonna have to make it again!

sweetadharmony
2

sweetadharmony

6/13/2012

This was pretty good. I didn't have molds so I used 3 oz. dixie cups with short popsicle sticks in them, and ripped off the paper when ready to eat. The pops were awkward to eat, so using a bowl underneath while eating it made it ok. A quarter recipe made 13 dixie cups.

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