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Cantaloupe Sea Salt Ice Cream

Cantaloupe Sea Salt Ice Cream: Summer's Creamy Delight

Indulge in Cantaloupe Sea Salt Ice Cream, a refreshing treat perfect for summer, blending cantaloupe sweetness with a hint of sea salt.
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Prep Time 15 minutes
Cook Time 30 minutes
Freezing Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Milk of choice Use coconut milk for dairy-free option.
  • 1 cup Heavy cream Substitute with probiotic sour cream for GAPS.
  • 3 cups Cantaloupe Chopped small for smooth blending.
  • 1/2 cup Honey Use allulose for Keto option.
  • 1 teaspoon Vanilla extract Optional.
  • 1/4 teaspoon Quality sea salt Adjust salt based on taste.

Equipment

  • High-Powered Blender
  • ice cream maker
  • Airtight container

Method
 

Steps
  1. In a high-powered blender, combine your choice of milk, chopped cantaloupe, honey, and sea salt. Blend for about 40 seconds until smooth.
  2. Add the heavy cream to the blended mix in the blender. Blend briefly for about 10-15 seconds until combined.
  3. Pour the mixture into your ice cream maker. Follow the manufacturer's instructions, typically mixing for 20-30 minutes.
  4. Once the ice cream reaches the desired consistency, serve immediately or transfer to an airtight container to freeze for a firmer texture.
  5. If frozen, let it sit at room temperature for about 15 minutes before scooping to soften slightly.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 300mgFiber: 1gSugar: 20gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 0.5mg

Notes

Use fresh, ripe cantaloupe for best results. Adjust sea salt to personal taste for perfect sweetness balance.

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