Dessert

Blood Orange and Melon Dessert with Vanilla Ice Cream Recipe

ByMariam Harutyunyan January 9, 2026January 9, 2026

Introduction

This refreshing melon dessert combines juicy, ripe melon with the bright flavors of blood oranges and a splash of Grand Marnier. Topped with creamy vanilla ice cream and a sprinkle of flaky salt, it’s a perfect sweet treat for warm days or elegant gatherings.

A white bowl with a black and gold patterned rim holds a dessert. The bottom layer is made of bright orange cantaloupe chunks. Above the cantaloupe rests a smooth, round scoop of white ice cream sprinkled with a shiny drizzle of golden syrup. A small sprig of fresh green mint is tucked beside the ice cream. A silver spoon leans inside the bowl against the cantaloupe. The bowl sits on a white marbled surface, with another similar bowl and a glass bowl with cantaloupe in soft focus behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups melon, very ripe and cut into chunks
Zest of 1 blood orange

Juice of 2 blood oranges
3 shots Grand Marnier

2 ½ tablespoons olive oil, plus more for drizzling
½ tablespoon vanilla bean paste

⅓ cup cane sugar
Vanilla ice cream (choose lactose-free if desired)
Flaky salt, for topping

Mint sprigs, for garnish

Instructions

Step 1: In a large bowl, combine the melon chunks, cane sugar, Grand Marnier, blood orange zest, blood orange juice, vanilla bean paste, and 2 ½ tablespoons olive oil. Stir gently to coat the fruit evenly.
Step 2: Cover the bowl and let the mixture marinate in the refrigerator for 6 to 8 hours, or up to 24 hours for deeper flavor.

Step 3: When ready to serve, scoop the marinated melon into serving bowls. Add some of the marinade on top along with a generous scoop of vanilla ice cream.
Step 4: Drizzle extra olive oil over the dish, sprinkle with flaky salt, and garnish with fresh mint sprigs before serving.

Tips & Variations

Use a mix of melon types, such as cantaloupe and honeydew, for more complex flavor and texture.

Substitute Grand Marnier with another orange liqueur or omit for a non-alcoholic version, replacing it with a splash of orange juice.
For a vegan alternative, swap the vanilla ice cream with coconut or almond milk-based ice cream.

Storage

Store the marinated melon in an airtight container in the refrigerator for up to 24 hours. It’s best served fresh, so add the ice cream just before serving. Leftover melon can be eaten cold or at room temperature but avoid freezing due to the texture of the fruit.