Creamy Cantaloupe Sea Salt Ice Cream Recipe
Introduction
This Cantaloupe Sea Salt Ice Cream is a refreshing twist on a classic dessert, combining the natural sweetness of ripe cantaloupe with a hint of sea salt for a perfectly balanced flavor. It’s an easy, no-churn recipe that delivers creamy, fruity goodness in every bite.
Ingredients
- 2 cups cantaloupe, cubed
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 teaspoon sea salt
Instructions
- Step 1: Place the cantaloupe cubes, heavy cream, sugar, and sea salt into a blender. Blend until the mixture is smooth and well combined.
- Step 2: Pour the blended mixture into a freezer-safe container. Freeze for at least 4 hours, or until firm and scoopable.
Tips & Variations
- Use ripe, fragrant cantaloupe for the best flavor and sweetness.
- For a dairy-free version, substitute cream with coconut cream.
- Add a squeeze of fresh lime juice for a subtle tangy note.
- Stir the mixture halfway through freezing to create a smoother texture.
Storage
Store the ice cream in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for 5 minutes to soften slightly before scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of melon instead of cantaloupe?
Yes, honeydew or watermelon can be used, but keep in mind the flavor and sweetness will vary slightly.
Do I need an ice cream maker for this recipe?
No, this recipe is designed to be no-churn. Simply blend the ingredients and freeze until firm for easy homemade ice cream.
PrintCreamy Cantaloupe Sea Salt Ice Cream Recipe
This refreshing Cantaloupe Sea Salt Ice Cream combines the natural sweetness of ripe cantaloupe with creamy richness, enhanced by a hint of sea salt for a perfectly balanced frozen treat. Easy to make with just four ingredients, this ice cream is a delightful summer dessert that requires no cooking, just blending and freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups ripe cantaloupe, diced
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ teaspoon sea salt
Instructions
- Prepare Cantaloupe: Peel, seed, and dice the cantaloupe into small pieces to ensure smooth blending.
- Blend Ingredients: In a blender or food processor, combine the diced cantaloupe, heavy cream, granulated sugar, and sea salt. Blend until the mixture is smooth and creamy.
- Freeze Mixture: Pour the blended mixture into a freezer-safe container. Cover and freeze for at least 4-6 hours, or until firm.
- Serve: Scoop the firm ice cream into bowls or cones and enjoy immediately for a refreshing, salty-sweet dessert.
Notes
- For best texture, use ripe and sweet cantaloupe.
- You can adjust sugar amount depending on the sweetness of the cantaloupe.
- Occasionally stir the mixture during freezing to prevent large ice crystals if you prefer smoother texture.
- This recipe contains dairy and is not vegan.
Keywords: Cantaloupe ice cream, sea salt ice cream, homemade ice cream, no-churn ice cream, summer dessert, fruit ice cream
