Print

Cantaloupe Sea Salt Ice Cream Recipe

Print Recipe

★★★★★

4.7 from 756 reviews

Cantaloupe Sea Salt Ice Cream is a creamy, refreshing dessert that perfectly balances the natural sweetness of fresh cantaloupe with a subtle hint of sea salt, enhancing the melon’s flavor. This gourmet ice cream is ideal for summer, kid-friendly, and fits various real food diets including Primal, Ancestral, GAPS, and Gluten-free, with an easy Keto version. Made with simple ingredients and an ice cream maker, it’s a delightful and satisfying treat rich in electrolytes and vitamins.

Ingredients

Scale

Main Ingredients

  • 1 cup milk of choice (raw or A2 recommended; for GAPS diet use coconut milk; for milk-free version see notes)
  • 1 cup heavy cream or probiotic/real sour cream (for GAPS or preference)
  • ½ cup fresh cantaloupe, chopped small
  • ⅓ cup honey (substitute liquid low carb sweetener like allulose for Keto)
  • 1 Tablespoon vanilla extract or vodka (optional, improves texture)
  • ¼ to ½ teaspoon quality sea salt (use good quality kosher or gourmet salt; no table salt)

Heavy Cream Variation (Milk-Free)

  • 1¾ cups cream or sour cream (for GAPS)
  • ¾ cup water
  • ½ cup cantaloupe
  • ⅓ cup liquid sweetener of choice
  • 1 Tablespoon vanilla extract or vodka (optional)
  • ¼ to ½ teaspoon sea salt (quality salt, not table salt)

Instructions

  1. Blend Initial Ingredients: Combine milk (or water for milk-free), cantaloupe, honey (or liquid sweetener), vanilla extract or vodka, and sea salt in a blender. Purée for about 40 seconds until completely smooth and honey is fully dissolved.
  2. Add Cream: Add heavy cream or sour cream to the blended mixture and pulse briefly to evenly incorporate without overmixing.
  3. Freeze in Ice Cream Maker: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions until firm and creamy.
  4. Serve: Scoop the ice cream and enjoy immediately or store leftovers in an airtight container in the freezer.

Notes

  • For the milk-free version, blend water, cantaloupe, liquid sweetener, vanilla, and salt first, then stir in cream before freezing.
  • Use a high-quality kosher or gourmet sea salt for best flavor; avoid regular table salt.
  • The Keto version substitutes honey with a liquid low-carb sweetener like allulose and contains approximately 4 grams net carbs per serving.
  • Store leftovers in an airtight container and consume within one week for optimal flavor and texture.
  • Allow ice cream to soften at room temperature for about 15 minutes before scooping for easier serving.
  • Ensure the freezer bowl of your ice cream maker is thoroughly frozen (ideally 24 hours) and follow manufacturer instructions for best results.

Keywords: ancestral, cantaloupe, GAPS diet, ice cream, keto, low carb, primal, sea salt, summer dessert

Find it online: https://foodbylina.com/cantaloupe-sea-salt-ice-cream-recipe/