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Cantaloupe Sea Salt Ice Cream Recipe

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Cantaloupe Sea Salt Ice Cream is a gourmet summer treat that blends the natural sweetness of fresh cantaloupe with creamy dairy and a touch of sea salt for a unique and delicious flavor. This recipe is perfect for families and fits well into real food diets like Primal, Ancestral, GAPS, and Gluten-free, with an easy Keto adaptation available. It uses simple, wholesome ingredients and an ice cream maker for smooth, refreshing results.

Ingredients

Main Ingredients

  • 1 cup milk of choice, raw or A2A2 preferred (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 (For Keto, use a liquid low carb sweetener like allulose)
  • 1 Tablespoon vanilla extract or vodka (optional, for best texture)
  • ¼ to ½ teaspoon quality sea salt (preferably gourmet sea salt, not table salt)

Heavy Cream Variation (Milk-Free) – Notes Section

  • 1 to 1¾ cups cream or sour cream (for GAPS)
  • ¾ cup water
  • ½ cup cantaloupe
  • ⅓ cup liquid sweetener of choice
  • 1 Tablespoon vanilla extract
  • ¼ to ½ teaspoon quality sea salt

Instructions

  1. Blend Base Ingredients: Combine all ingredients except the heavy cream in a blender. Purée for about 40 seconds until the mixture is completely smooth and the honey has fully dissolved.
  2. Incorporate Cream: Add the heavy cream to the blender and blend briefly just to combine evenly 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 it reaches a creamy, scoopable consistency.
  4. Serve: Scoop and serve immediately for fresh, flavorful ice cream.
  5. Milk-Free Variation: In a blender, combine water, cantaloupe, liquid sweetener, vanilla, and sea salt; blend about 30 seconds on medium speed. Stir in cream, then freeze in ice cream maker as per instructions.

Notes

  • For a milk-free option, use the heavy cream variation with water instead of milk and blend accordingly.
  • The Keto version swaps honey for a low-carb liquid sweetener like allulose, reducing net carbs to 4 grams per serving.
  • Using high-quality sea salt enhances the flavor without overpowering the ice cream. Avoid using regular table salt.
  • To measure cantaloupe accurately, fill the measuring cup halfway with chopped fruit before adding liquids.
  • This recipe is compatible with Primal, Ancestral, GAPS, and Gluten-Free diets.

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