A quick and easy homemade ice cream featuring fresh cantaloupe, cream, and a touch of sea salt for a refreshing summer treat with a perfect balance of sweetness and creaminess.
If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes for 3-4 hours until creamy and frozen. Use ripe cantaloupe for best flavor. Chilling the base thoroughly before churning improves texture. A pinch of sea salt enhances the melon’s sweetness. For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk and almond milk.
Keywords: cantaloupe ice cream, homemade ice cream, summer dessert, sea salt ice cream, creamy cantaloupe, easy ice cream recipe