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
