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Introducing the Grand Mariner Marinated Melon with Vanilla Ice Cream and Olive Oil – gluten and dairy-free (with one substitution) – and absolutely divine! 🍨 This dessert just screams summer freshness and is so easy to make. The combination of these flavors is truly spectacular. The olive oil… just trust me on that one. To sum up, if you haven’t tried it on ice cream, you will LOVE it.
If you loved this recipe, check out my Boozy Cantaloupe Sorbet!
Why You’ll Love Melon Dessert
This dessert is light, easy and refreshing! Truly so easy to make and it’s perfect for this hot summer weather. I know some of you might be skeptical to the olive oil, BUT don’t knock it until you try it. Trust me… you’ll be addicted. It adds the best flavor.
How To Prepare Melon Dessert
🍈 First, add the melon, sugar, Grand Marnier, zest of 1 orange, juice of 2 oranges, vanilla bean paste and 2.5 tbsp olive oil in a bowl.
❄️ Secondly, cover and marinate in the fridge up to 24 hours. I usually do 6-8 hours.
🍨 Lastly, top with ice cream, lots of olive oil, flaky salt, the mint and that’s it!
Substitutions and Variations for Melon Dessert
- You can use cointreau instead of grand marnier.
- You can use any melon of your choice, but don’t use watermelon.
- For a dairy-free option, use a lactose free ice cream instead of regular.
Chef’s Tip
Use good vanilla ice cream. For example, I used Nancy’s Fancy Bourbon Vanilla Ice Cream.
Similar Recipes
Common Questions
You can use Cointreau instead.
Yes of course! You can use any melon of your choice, but don’t use watermelon.
For this recipe, I used Nancy’s Fancy Bourbon Vanilla Ice Cream.
I use Maldon Sea Salt Flakes.
I use cantaloupe.
Melon Dessert
Ingredients
- 6 cups melon, very ripe
- 2 blood oranges
- 3 shots Grand Marnier
- 2.5 tbsp olive oil , and more for drizzling the ice cream
- 1/2 tbsp vanilla bean paste
- 1/3 cup cane sugar
- vanilla ice cream, make sure to get lactose free ice cream for dairy-free!
- Flaky salt, for topping
- Mint sprigs, for topping
Instructions
- First, add the melon, sugar, grand marnier, zest of 1 orange, juice of 2 oranges, vanilla bean paste and 2.5 tbsp olive oil in a bowl.
- Secondly, cover and marinate in the fridge up to 24 hours. I usually do 6-8 hours.
- Lastly, top with ice cream, lots of olive oil, flaky salt, the mint and that’s it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
