Description
Cantaloupe Sea Salt Ice Cream is a refreshing and gourmet summer dessert that combines the natural sweetness of fresh cantaloupe with a hint of sea salt for a unique flavor twist. This creamy ice cream is suitable for various real food diets including Primal, Ancestral, GAPS, and Gluten-free, and can easily be adapted for a Keto lifestyle by using a low carb sweetener. The recipe uses a blender and an ice cream maker to deliver a smooth and rich frozen treat perfect for hot days, loved by both kids and adults.
Ingredients
Standard Version
- 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 preference
- 1/2 cup fresh cantaloupe, chopped small
- 1/3 cup honey (For Keto, use a liquid low carb sweetener like allulose)
- 1 Tablespoon vanilla extract
- 1/4 to 1/2 teaspoon quality sea salt (preferably gourmet sea salt, not table salt)
Milk-Free Heavy Cream Variation
- 1 3/4 cups cream or sour cream for GAPS
- 3/4 cup water
- 1/2 cup fresh cantaloupe, chopped small
- 1/3 cup liquid sweetener of choice
- 1 Tablespoon vanilla extract
- 1/4 to 1/2 teaspoon quality sea salt (gourmet sea salt preferred)
Instructions
- Blend Ingredients except Cream: Combine the milk, cantaloupe, honey (or low carb sweetener), vanilla extract, and sea salt in a blender. Purée for about 40 seconds until the mixture is completely smooth and the sweetener is fully dissolved.
- Add Cream and Blend: Add the heavy cream or sour cream to the blender and pulse briefly to just incorporate the cream evenly without over-mixing.
- Freeze in Ice Cream Maker: Pour the blended mixture into your ice cream maker and freeze according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
- Serve: Scoop the ice cream into bowls or cones and enjoy immediately, or transfer to a freezer-safe container to firm up if desired for a few hours before serving.
- Milk-Free Variation Instructions: Blend the water, cantaloupe, liquid sweetener, vanilla, and sea salt for about 30 seconds on medium speed. Stir in the cream or sour cream gently with a spoon. Freeze in the ice cream maker per the manufacturer’s instructions until creamy and frozen.
Notes
- For a milk-free version, use the heavy cream variation by substituting water and cream (or sour cream) instead of milk and cream, and use a liquid sweetener of choice.
- The amount of sea salt can be adjusted, but using up to 1/2 teaspoon of high-quality sea salt enhances the flavor without overpowering the sweetness.
- You can measure the cantaloupe by filling chopped pieces to the 1/2 cup line in a clear measuring dish, then add the water up to the 1-1/4 cup line for the milk-free version.
- If making a Keto version, replace honey with liquid allulose or another low-carb sweetener to keep sugar content low.
- Ensure the cantaloupe is fresh and ripe for the best natural sweetness and flavor intensity in the ice cream.
