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Cantaloupe Sea Salt Ice Cream

A refreshing and creamy ice cream that combines the sweetness of ripe cantaloupe with a hint of sea salt, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American, Summer
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cantaloupe, pureed Use ripe cantaloupe for maximum sweetness.
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Slice the ripe cantaloupe in half, remove the seeds, and scoop out the flesh. Blend until silky smooth.
  2. In a large mixing bowl, combine the pureed cantaloupe, heavy cream, whole milk, sugar, sea salt, vanilla extract, and lemon juice. Whisk until fully combined.
  3. Cover the bowl and refrigerate the mixture for at least one hour.
  4. Pour the chilled mixture into your ice cream maker and churn until soft-serve consistency, typically 20-25 minutes.
  5. Transfer the churned ice cream into an airtight container and freeze for an additional 2-4 hours.
  6. Scoop into bowls, add toppings if desired, and enjoy.

Notes

Store in an airtight container in the freezer for up to two weeks. If ice cream hardens too much, let it sit at room temperature for 10-15 minutes before scooping.