Description
A refreshing and creamy frozen dessert made with ripe cantaloupe, cream, and a hint of sea salt that enhances the natural sweetness for a light and unique ice cream perfect for warm days.
Ingredients
- 3 cups ripe cantaloupe chunks
- 1 cup heavy cream or coconut cream
- 1/2 cup milk
- 1/3 cup sugar or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
Instructions
- Blend the cantaloupe chunks until completely smooth.
- In a bowl, mix the cantaloupe puree with sugar, lemon juice, and sea salt.
- Whisk in the cream, milk, and vanilla extract until well combined.
- Pour the mixture into a freezer-safe container or churn in an ice cream maker if available.
- If using the freezer method, stir every 30–45 minutes to reduce ice crystals.
- Freeze until the ice cream becomes creamy and scoopable.
- Let it soften slightly at room temperature before serving for easier scooping.
Notes
- Fresh ripe cantaloupe gives the best flavor and natural sweetness.
- Coconut cream can be used for a dairy-free version.
- Add honeydew or mango for a mixed melon variation.
- A pinch of chili powder can add a sweet-spicy twist.
- Reduce sugar if using very ripe fruit for a lighter dessert.
- Stirring during freezing helps prevent icy texture.
- Press parchment paper on the surface before freezing to reduce ice crystals.
- Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 20g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
