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Cantaloupe Sea Salt Ice Cream

A creamy and refreshing ice cream featuring ripe cantaloupe and a hint of sea salt, perfect for summer gatherings and cozy evenings.
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Prep Time 15 minutes
Total Time 7 hours
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American, Ice Cream
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole ripe cantaloupe, peeled and seeded Use a large ripe cantaloupe for best flavor.
  • 1 cup heavy cream Can substitute with coconut cream for a lighter option.
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 teaspoon sea salt Adjust according to taste.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Start with a ripe cantaloupe. Cut it in half, remove the seeds, and scoop the flesh into chunks. You'll need about 3 to 4 cups, so grab a large ripe one!
  2. In a blender, combine the cantaloupe chunks, heavy cream, whole milk, granulated sugar, sea salt, and vanilla extract. Blend until you have a smooth, creamy texture.
  3. Pour the blended mixture into a bowl and cover it. Place it in the refrigerator for at least 1-2 hours.
  4. If you have an ice cream maker, churn the mixture until it reaches a soft-serve consistency according to manufacturer's instructions. If not, pour the mixture into a shallow dish and freeze it for about 30-45 minutes, stirring vigorously every 15 minutes.
  5. Transfer the churned ice cream into a lidded container and freeze for an additional 4-6 hours (or overnight) to achieve the perfect consistency.
  6. Scoop out your Cantaloupe Sea Salt Ice Cream and top with your favorite garnishes before serving.

Notes

Store in an airtight container in the freezer for 1-2 weeks. Let sit at room temperature for 5-10 minutes before serving to soften.