Looking to have some fun with the kids at home. This is a sweet and simple recipe.
In a small saucepan, sprinkle gelatin over milk.
Stir over low heat until dissolved.
Place mixture in blender with cantaloupe & corn syrup and cover.
Blend on high speed for 30 seconds.
Pour into a 9-inch square baking pan.
Cover & freeze over night.
Soften slightly at room temperature, about 15-20 minutes and spoon into a large bowl.
With a mixer at low speed, beat until smooth but not melted.
Pour into 4-cup mold or freezer container.
Cover & freeze for 4 hours.
Soften at room temperature for easier scooping.