Cantaloupe Sea Salt Ice Cream Recipe
The Cantaloupe Sea Salt Ice Cream Recipe is fresh, creamy and lightly sweet. It is perfect for hot days when you want something cool.
Ingredients
- 2 cups ripe cantaloupe cubed
- 1 cup heavy cream
- ½ cup milk
- ⅓ cup sugar or honey
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Prepare the Cantaloupe
- Cut cantaloupe into small cubes. Remove seeds and skin. Use only fresh, ripe fruit for best flavor.
Blend the Fruit
- Add cantaloupe cubes into a blender. Blend until smooth and creamy with no chunks.
Mix the Base
- In a bowl, mix cream, milk, sugar and vanilla extract. Stir until sugar dissolves fully.
Combine Fruit and Cream
- Pour cantaloupe puree into the cream mixture. Stir well until everything blends smoothly.
Add Lemon Juice
- Add lemon juice to brighten the flavor. Mix gently.
Add Sea Salt
- Sprinkle sea salt into the mixture. Stir well to balance sweetness.
Chill the Mixture
- Place the mixture in the fridge for 1 hour. This helps improve texture.
Churn the Ice Cream
- Pour mixture into ice cream maker. Churn according to instructions until thick and creamy.
Freeze Until Firm
- Transfer to a container and freeze for 3–4 hours until firm.
Scoop and Serve
- Scoop into bowls and enjoy your Cantaloupe Sea Salt Ice Cream Recipe.
Notes
- Use very ripe cantaloupe for best sweetness
- Add mint leaves for fresh flavor
- Use coconut milk for dairy-free option
- Reduce sugar if fruit is very sweet
- Add small melon chunks for texture
- Sprinkle extra sea salt before serving