Ingredients
Scale
- 3 cups ripe cantaloupe, peeled and cubed
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon sea salt (preferably flaky sea salt)
- 1 teaspoon vanilla extract
- Optional: a few extra flakes of sea salt for garnish
Instructions
- Blend the peeled and cubed cantaloupe until smooth. Pass through a fine sieve for a velvety texture.
- In a mixing bowl, combine cantaloupe puree, heavy cream, whole milk, sugar, and vanilla extract. Stir until sugar dissolves completely.
- Add sea salt and mix well.
- Pour the mixture into a freezer-safe container, cover, and chill in the refrigerator for at least 2 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until creamy and firm.
- Transfer the ice cream to a freezer-safe container. Sprinkle sea salt on top if desired, and freeze for at least 4 hours or overnight.
Notes
- Use fresh, ripe cantaloupe for the best flavor and texture.
- Adjust the amount of sea salt for a more or less salty flavor to taste.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until set.
- For dairy-free options, substitute coconut milk or almond milk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freeze and churn
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 180 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg