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–+ servings
Delicious cantaloupe sea salt ice cream served in a bowl for summer enjoyment.

Cantaloupe Sea Salt Ice Cream

A refreshing and creamy cantaloupe sea salt ice cream that elevates the natural sweetness of cantaloupe, perfect for hot summer days.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups ripe cantaloupe, diced
  • 1 cup coconut milk (can substitute with almond or regular milk) Make sure to use full-fat coconut milk for creaminess.
  • 1/2 cup sweetener (like agave or maple syrup) Adjust sweetness to taste.
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt Enhances the flavor.

Method
 

Preparation
  1. Blend the diced cantaloupe in a food processor until smooth. Optionally add a bit of sweetener to enhance the flavor.
  2. Strain the mixture through a fine mesh sieve to remove any pulp, if desired.
Mixing
  1. Combine the cantaloupe puree with coconut milk, sweetener, vanilla extract, and sea salt in a mixing bowl. Stir thoroughly until well blended.
Churning
  1. Transfer the mixture to your ice cream maker and process according to the manufacturer’s instructions.
  2. If using a freezer-safe bowl, freeze the mixture and stir every 30 minutes until firm, about 3 hours.
Serving
  1. Serve the ice cream in bowls topped with fresh fruits or a sprinkle of sea salt.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 50mgFiber: 1gSugar: 18g

Notes

For variations, consider adding other fruits like strawberries or mango, or replace coconut milk with non-dairy yogurt for extra creaminess. This ice cream is best enjoyed fresh but can be stored in the freezer for about 2 weeks.

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