If you have a soft spot for ice cream that’s fresh, subtly sweet, and has a surprising little twist, you’re going to adore this Cantaloupe Sea Salt Ice Cream Recipe. It’s the perfect way to celebrate cantaloupe’s juicy sweetness with a touch of sea salt that elevates every bite. Creamy, smooth, and bursting with natural fruit flavor, this ice cream is a refreshing treat that feels both indulgent and wholesome. Whether you’re making it as a special summer dessert or just because you love trying new flavors, this recipe will quickly become one of your favorite homemade ice creams.
Ingredients You’ll Need
Gathering your ingredients for this Cantaloupe Sea Salt Ice Cream Recipe is both simple and satisfying. Each component plays a special role, creating a balance of creaminess, sweetness, and that subtle salty note that makes all the difference.
- Milk of choice (1 cup): Raw or A2A2 milk works best, lending a fresh and creamy base for the ice cream.
- Heavy cream or probiotic/real sour cream (1 cup): Adds richness and luxurious texture.
- Fresh cantaloupe, chopped small (½ cup): The star ingredient, bringing natural sweetness and vibrant orange color.
- Honey (⅓ cup): A natural sweetener that melts smoothly into the mixture; for Keto, feel free to swap with a liquid low-carb sweetener like allulose.
- Vanilla extract or vodka (1 tablespoon, optional): Enhances the flavor and improves texture, making it irresistibly creamy.
- Quality sea salt (¼ to ½ teaspoon): This small amount adds a gourmet touch by balancing and highlighting the sweet cantaloupe.
How to Make Cantaloupe Sea Salt Ice Cream Recipe
Step 1: Blend the Ingredients
Start by combining the milk of choice, chopped cantaloupe, honey, vanilla or vodka (if using), and sea salt in your blender. Purée everything on high for about 40 seconds until the mixture is completely smooth and the honey has fully dissolved. This step ensures that the natural sweetness is evenly distributed and the cantaloupe is perfectly integrated into the creamy base.
Step 2: Incorporate the Cream
Add the heavy cream or sour cream to the blender and pulse briefly—just enough to mix it thoroughly without overdoing it. This step builds that luscious ice cream texture we all love and makes the final product decadently creamy.
Step 3: Freeze in an Ice Cream Maker
Pour the blended mixture into your ice cream maker and follow the manufacturer’s instructions for freezing. This generally takes about 20-30 minutes. Watching the transformation from smooth liquid to rich, fluffy ice cream is all part of the fun and very rewarding!
Step 4: Serve and Enjoy
Once the ice cream reaches the perfect consistency, it’s ready to be served. The Cantaloupe Sea Salt Ice Cream Recipe will have a beautiful pale orange hue with a silky texture that tastes zesty, sweet, and perfectly salted.
How to Serve Cantaloupe Sea Salt Ice Cream Recipe
Garnishes
A light sprinkle of flaky sea salt on top adds a lovely crunch and highlights the saltiness balanced in the ice cream. Fresh mint leaves or tiny chunks of cantaloupe also make a stunning and refreshing garnish that complements the flavors beautifully.
Side Dishes
This ice cream pairs wonderfully with simple buttery shortbread or almond biscotti, giving a touch of crunch and contrast to the creamy dessert. It’s a delightful way to round out a summer meal or to offer something special at a gathering.
Creative Ways to Present
For an Instagram-worthy presentation, serve the Cantaloupe Sea Salt Ice Cream Recipe in hollowed cantaloupe bowls or alongside a scoop of fresh fruit salad. Adding a drizzle of honey or a sprinkle of toasted coconut flakes gives it a tropical flair that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container in the freezer to maintain its freshness. Cover the surface with plastic wrap before sealing to prevent ice crystals from forming and keep the texture creamy.
Freezing
If you want to prepare this ice cream in advance, freeze it in an airtight container immediately after making it. This preserves the bright flavor of the cantaloupe and the perfect balance of sea salt and sweetness, so it tastes just as fresh days later.
Reheating
Ice cream is best enjoyed frozen, but if it becomes too hard in the freezer, simply let it sit at room temperature for 5-10 minutes before scooping. Avoid microwaving or heating, as that will ruin the creamy texture.
FAQs
Can I use frozen cantaloupe for this recipe?
Yes, frozen cantaloupe can be used if fresh is unavailable, but fresh cantaloupe delivers the brightest flavor and best texture. If using frozen, thaw it completely and drain any excess liquid for best results.
Is it possible to make this ice cream dairy-free?
Absolutely! You can substitute the milk and cream with coconut milk and coconut cream respectively. This tweak keeps the ice cream rich and creamy while maintaining the delicious cantaloupe and sea salt balance.
What does the sea salt do in this ice cream?
The sea salt enhances the sweetness of the cantaloupe and deepens the overall flavor profile, giving a subtle savory edge that turns this into something truly special and gourmet.
Can I make this recipe without an ice cream maker?
While an ice cream maker helps achieve the perfect texture, you can still make this at home by freezing the mixture in a container and stirring every 30 minutes to break up ice crystals until smooth.
How long does homemade Cantaloupe Sea Salt Ice Cream last in the freezer?
When stored properly in an airtight container, it can last up to two weeks in the freezer while still tasting fresh and creamy.
Final Thoughts
This Cantaloupe Sea Salt Ice Cream Recipe is a delightful way to transform a simple fruit into an elegant and refreshing dessert. Once you try it, you’ll find it perfect for sharing with friends or savoring on a sunny afternoon. I can’t wait for you to experience the creamy texture and that beautiful blend of sweet and salty—give this recipe a whirl and watch it become a new favorite in your kitchen!
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Cantaloupe Sea Salt Ice Cream Recipe
- Total Time: 40 minutes
- Yield: About 4 servings
- Diet: Gluten Free
Description
A creamy and refreshing homemade Cantaloupe Sea Salt Ice Cream that combines fresh cantaloupe with a touch of honey and gourmet sea salt for a perfectly balanced sweet and savory flavor. This recipe uses milk and heavy cream or sour cream, with options for milk-free or GAPS diet adaptations. Blended to smooth perfection and finished in an ice cream maker, it’s an easy-to-make treat ideal for warm weather or whenever you crave a cool dessert with a unique twist.
Ingredients
Standard Version
- 1 cup milk of choice (raw or A2A2 preferred; for GAPS Diet use coconut milk)
- 1 cup heavy cream or probiotic/real sour cream for GAPS/if preferred
- ½ cup fresh cantaloupe, chopped small
- ⅓ cup honey (substitute with liquid low-carb sweetener like allulose for Keto)
- 1 tablespoon vanilla extract or vodka (optional, improves texture)
- ¼ to ½ teaspoon quality sea salt (preferably gourmet sea salt, not table salt)
Milk-Free / Heavy Cream Variation
- 1 to ¾ cup cream or sour cream (for GAPS)
- ¾ cup water
- ½ cup fresh cantaloupe, chopped small
- ⅓ cup liquid sweetener of choice
- 1 tablespoon vanilla extract or vodka (optional, improves texture)
- ¼ to ½ teaspoon quality sea salt (preferably gourmet sea salt, not table salt)
Instructions
- Blend Ingredients (standard): Combine milk, cantaloupe, honey, vanilla extract or vodka (if using), and sea salt in a blender. Purée on medium-high for about 40 seconds until the mixture is completely smooth and the honey is fully dissolved.
- Add Cream: Add heavy cream or sour cream to the blender. Blend just briefly to incorporate evenly without overmixing.
- Freeze in Ice Cream Maker: Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions, typically about 20-30 minutes depending on the machine.
- Serve: Once the ice cream reaches the desired consistency, serve immediately or transfer to a container and freeze further for a firmer texture.
- Milk-Free Variation: In a blender, blend water, cantaloupe, liquid sweetener, vanilla or vodka, and sea salt for about 30 seconds on medium speed until smooth. Stir in the cream or sour cream gently. Freeze in the ice cream maker as above.
- Measure Cantaloupe: To measure cantaloupe accurately, add chopped pieces to a clear measuring cup up to the ½ cup line, then add water to the 1¼ cup line when preparing the milk-free version.
Notes
- For a milk-free version, substitute milk with coconut milk and use the heavy cream variation with sour cream or cream alternatives.
- Using vodka or vanilla extract improves ice cream texture by lowering the freezing point.
- Adjust salt amount from ¼ teaspoon up to ½ teaspoon depending on your salt preference to enhance flavors without overpowering.
- Honey can be swapped for liquid low-carb sweeteners like allulose if following a Keto diet.
- The texture and flavor improve significantly when using high-quality sea salt rather than regular table salt.
- Ensure your ice cream maker is properly chilled before use for best results.
- Fresh ripe cantaloupe is crucial for optimal sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
