Creamy 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
Scale
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