Cantaloupe Sea Salt Ice Cream Recipe
Cantaloupe Sea Salt Ice Cream is a refreshing and creamy dessert that combines the natural sweetness of cantaloupe with a subtle hint of sea salt. This gourmet, homemade ice cream is perfect for summer and suitable for various real food diets including Primal, Ancestral, GAPS, and Gluten-free, with an easy Keto adaptation. The blend of fresh cantaloupe, honey, and a touch of vanilla makes it irresistible for both kids and adults.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including ice cream maker churn time)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Ingredients
Base:
- 1 cup milk of choice, raw or A2A2 recommended (For GAPS Diet: use coconut milk)
- 1 cup heavy cream or probiotic/real sour cream for GAPS or if preferred
Flavorings:
- ½ cup fresh cantaloupe, chopped small
- ⅓ cup honey (For Keto: use a liquid low carb sweetener like allulose)
- 1 tablespoon vanilla extract or vodka (optional, for best texture)
- ¼ to ½ teaspoon quality sea salt (preferably gourmet sea salt)
Instructions
- Prepare Ingredients: Gather all ingredients including milk, heavy cream, fresh cantaloupe, honey or sweetener, vanilla extract or vodka, and quality sea salt.
- Blend Base Ingredients: Combine the milk, chopped cantaloupe, honey, vanilla extract or vodka, and sea salt in a blender. Purée for about 40 seconds until the mixture is completely smooth and the honey has fully dissolved.
- Add Cream and Blend: Add the heavy cream or sour cream to the blender. Blend briefly just until the cream is evenly incorporated to maintain a creamy texture.
- Freeze in Ice Cream Maker: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Set and Serve: Transfer the ice cream to a container and freeze further if a firmer texture is desired. Serve chilled and enjoy this refreshing cantaloupe sea salt ice cream.
Notes
- For a milk-free version, use coconut milk instead of regular milk and substitute heavy cream with a suitable dairy-free cream alternative.
- For Keto adaptation, replace honey with a liquid low carb sweetener like allulose to keep the recipe low-carb.
- Using vodka or vanilla extract enhances texture and flavor but is optional.
- Use high-quality sea salt to provide a subtle salty contrast that enhances the sweetness of the cantaloupe.
- If an ice cream maker is not available, freeze the mixture in a shallow container and stir every 30 minutes until firm to emulate the churning process.
Find it online: https://recipesbyliza.com/cantaloupe-sea-salt-ice-cream-recipe/
