Ingredients
Scale
- 2 cups ripe cantaloupe, pureed
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- Pinch of sea salt
- 1 teaspoon vanilla extract
- Optional: toasted pistachios or melon balls for garnish
Instructions
- Cut the ripe cantaloupe into chunks and blend until smooth in a blender or food processor. Strain the puree if a silkier texture is desired.
- In a mixing bowl, combine cantaloupe puree with heavy cream, sweetened condensed milk, vanilla extract, and a pinch of sea salt. Mix thoroughly until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes). If no ice cream maker is available, stir every 30 minutes in a freezer-safe container until firm.
- Transfer the churned ice cream into a lidded container, smooth the top, and freeze for at least 4 hours to firm up. Let sit at room temperature for a few minutes before serving for easier scooping.
Notes
- Use ripe cantaloupe for optimal sweetness and flavor.
- Add sea salt sparingly to balance the sweetness with a salty kick.
- Enhance presentation with toasted pistachios or melon balls on top.
- Adjust the amount of heavy cream for richer or lighter servings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop (1/2 cup)
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg