Cantaloupe Sea Salt Ice Cream Recipe

Introduction

This Cantaloupe Sea Salt Ice Cream is a refreshing and creamy treat perfect for warm days. Combining fresh cantaloupe with a hint of sea salt creates a unique balance of sweet and savory flavors that delight the palate.

Ingredients

• 1 cup milk of choice (raw or A2A2 recommended; for GAPS Diet use coconut milk)
• 1 cup heavy cream or probiotic/real sour cream (for GAPS or preference)
• ½ cup fresh cantaloupe, chopped small
• ⅓ cup honey (for Keto, substitute with a liquid low carb sweetener like allulose)
• 1 tablespoon vanilla extract or vodka (optional, improves texture)
• ¼ to ½ teaspoon quality salt (sea salt preferred)

Instructions

1. Step 1: Combine the milk, cantaloupe, honey, vanilla extract or vodka (if using), and salt in a blender. Purée for about 40 seconds until completely smooth and the honey is fully dissolved.
2. Step 2: Add the heavy cream or sour cream to the blender and blend briefly just to incorporate evenly.
3. Step 3: Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions until firm.
4. Step 4: Serve immediately for a soft-serve consistency or freeze longer for a firmer texture.

Tips & Variations

• For a milk-free version, use coconut milk and coconut cream instead of dairy milk and heavy cream.
• If you prefer a smoother texture, strain the cantaloupe puree before mixing with other ingredients.
• Adjust sea salt quantity to your taste; a good quality sea salt enhances the cantaloupe’s sweetness without overpowering it.
• Experiment with different sweeteners based on your dietary needs, such as maple syrup or agave for a different flavor twist.

Storage

Store leftover ice cream in an airtight container in the freezer for up to one week. To soften before serving, let it sit at room temperature for 5–10 minutes or stir gently to make scooping easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can pour the mixture into a shallow container, freeze it, and stir every 30 minutes until it reaches a creamy consistency. This manual churning helps prevent large ice crystals.

Can I use frozen cantaloupe instead of fresh?

Fresh cantaloupe yields the best texture and flavor, but frozen can work if properly thawed and drained to remove excess water before blending.

Cantaloupe Sea Salt Ice Cream Recipe

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★★★★★

4.9 from 97 reviews

This Cantaloupe Sea Salt Ice Cream is a refreshing, creamy dessert that combines the natural sweetness of fresh cantaloupe with the subtle touch of sea salt. Made with a blend of milk, cream, honey, and a hint of vanilla, this homemade ice cream offers a perfect balance of fruity and savory flavors, ideal for a cooling treat on a warm day. The recipe is versatile, accommodating various dietary preferences including dairy-free and low-carb adaptations.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 30 minutes (freezing in ice cream maker)
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Base Ingredients

• 1 cup milk of choice (raw or A2A2 milk recommended; for GAPS Diet, use coconut milk)
• 1 cup heavy cream or probiotic/real sour cream (for GAPS or preference)
• ½ cup fresh cantaloupe, chopped small
• ⅓ cup honey (for Keto, substitute with liquid low carb sweetener such as allulose)
• 1 tablespoon vanilla extract or vodka (optional, improves texture)
• ¼ to ½ teaspoon quality sea salt (preferably gourmet salt, not table salt)

Instructions

1. Blend Ingredients Except Cream: Combine the milk, chopped cantaloupe, honey, vanilla extract (or vodka), and sea salt in a blender. Purée the mixture for about 40 seconds until it is completely smooth and the honey has fully dissolved.
2. Add Cream and Blend: Add the heavy cream (or probiotic/real sour cream) to the blended mixture and pulse the blender just briefly to incorporate evenly without overmixing.
3. Freeze In Ice Cream Maker: Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions until the ice cream reaches a creamy, scoopable texture.
4. Serve and Enjoy: Once frozen, scoop the cantaloupe sea salt ice cream into bowls or cones and serve immediately for a deliciously refreshing treat.

Notes

• For a completely milk-free version, use coconut milk in place of dairy milk and substitute the heavy cream with full-fat coconut cream.
• Honey can be swapped out for any liquid low carb sweetener like allulose if following a Keto diet.
• If a stronger sea salt flavor is desired, you may use up to ½ teaspoon of high quality sea salt, but avoid table salt to maintain the best flavor.
• The addition of vodka or vanilla extract is optional but recommended to improve texture and flavor complexity.
• The recipe is suitable for GAPS diet with suggested dairy substitutions.

Keywords: Cantaloupe ice cream, homemade ice cream, sea salt ice cream, summer dessert, creamy cantaloupe dessert, GAPS friendly dessert, keto ice cream variation