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Sea Salt Cantaloupe Ice Cream

A delightful blend of sweet cantaloupe and sea salt, this ice cream is creamy, refreshing, and perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole ripe cantaloupe Ensure it’s ripe for the best flavor.
  • 1 cup heavy cream Creates a rich base.
  • 1/2 cup milk Combines with cream for smooth texture.
  • 3/4 cup sugar Adjust to taste for sweetness.
  • 1 teaspoon sea salt Balances the sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.

Method
 

Preparation
  1. Cut the cantaloupe in half, remove the seeds, and scoop out the flesh, yielding about 2-3 cups.
  2. Place the cantaloupe flesh in a blender or food processor.
  3. Add heavy cream, milk, sugar, sea salt, and vanilla extract to the blender.
  4. Blend until smooth, leaving small chunks for texture if desired.
  5. Taste the mixture and add more sugar if a sweeter flavor is preferred.
  6. Pour the mixture into a bowl, cover, and refrigerate for about an hour.
  7. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes.
  8. Transfer churned mixture to an airtight container and freeze for at least 4 hours to harden.

Notes

Keep ice cream in an airtight container in the freezer for 2-3 weeks. Let it sit at room temperature for a few minutes to soften before serving.