No-Churn Cantaloupe Ice Cream

This post is in partnership with California Cantaloupe. All views and opinions are my own.

A lightly sweet no-churn cantaloupe ice cream made with just 5 simple ingredients!

It’s super easy to make at home in your blender and takes 4-6 hours to freeze.

You’ll have a delicious creamy and refreshing dessert in no-time!

How to make cantaloupe ice cream

Featured Ingredients

• Heavy whipping cream: The base of the ice cream that will give it the creamy richness we all know and love.
• Sweetened condensed milk: Will add sweetness (so we don’t need to add any other source of sugar) as well as another type of richness to the ice cream.
• Vanilla extract: Flavor, flavor, flavor!
• Lemon juice: Will brighten up and enhance the flavor of the cantaloupe, but is optional.
• Salt: Another flavor enhancer! It’ll make the cantaloupe flavor really stand out.
• Cantaloupe: The star of this ice cream! You’ll want to cube and freeze the cantaloupe before adding it to the blender with the other ingredients.

Step-by-Step Instructions

1. Place a loaf pan in the freezer.
2. Place the heavy whipping cream, sweetened condensed milk, vanilla extract, lemon juice (if using) and salt to a blender pitcher and puree until slightly fluffy.
3. Add the frozen cantaloupe cubes and puree until smooth and slightly fluffy, scraping the sides of the pitcher as needed.
4. Taste and adjust the seasoning, if necessary (if it needs a bit more “brightness”, add more lemon juice. If you want more depth of flavor, add another pinch of salt).
5. Remove the loaf pan from the freezer and pour the ice cream mixture into the loaf pan.
6. Cover the loaf pan with plastic wrap and freeze 4-6 hours.
7. Let sit at room temperature for about 10-15 minutes or until the ice cream is soft enough to scoop.
8. Scoop into bowls and enjoy.

Recipe Tips

To freeze cut cantaloupe: Peel, seed and cube a whole fresh cantaloupe. Transfer 2 cups of the cubed cantaloupe into a large sealable plastic bag or airtight container.

Freeze at least 30 minutes or up to 2 weeks. Add directly to the blender so you don’t have to water your smoothie down with ice.

Storage Tip: The cantaloupe ice cream lasts about 1-2 week(s) in the freezer (be sure to keep it covered tightly with plastic wrap).

Serving Tip: Serve the cantaloupe ice cream in waffle or sugar cones or serve it in bowls and crush a waffle cone and sprinkle it on top. Garnish with fresh mint sprigs.

Fun facts about cantaloupe

Seasonality:

• California cantaloupe is available in supermarkets and restaurants around the country from April through early December.
• During these months, the majority of cantaloupe is produced in California.

Selection:

• Cracking: Look for a ‘blossom end’ (opposite the stem) that is beginning to show a bit of cracking and is somewhat soft to the touch, meaning it gives slightly when pressed gently with the fingers.
• Color: Cream color is always a good indicator of a mature melon, but new varieties may often have a somewhat green hue.
  • Don’t be deterred by a slightly green cast on new variety cantaloupes.
• Stem: When older cantaloupe varieties reached maturity the stem slipped away from the lemon leaving a smooth end with no remnant of a stem.
  • The stem on newer cantaloupe varieties may slip away, but they are also just as likely to have a bit of stem remain.
  • A mature melon that does still have some netting growing up the stem.
  • Netting is the raised net-like texture on the shell of the cantaloupe.

Storage:

• Newer varieties of cantaloupe have a longer shelf life and can last up to three weeks in the refrigerator or up to one week on the counter!
• Storage whole cantaloupes in the refrigerator.
• Cut cantaloupes only when you are ready to eat.
• Cut cantaloupes should be wrapped tightly in plastic wrap and put back in the refrigerator immediately.

Preparation:

• Melons should be washed under running tap water before cutting.
• Carefully use a sharp knife to cut the stem and ‘blossom end’ off.
• Use the knife to ‘peel’ the rind off the cantaloupe, leaving as much of the orange flesh intact as possible.
• Slice the cantaloupe in half, then use a spoon to scoop the seeds out; discard or save for planting.
• Cut the melon into slabs, then sticks, then cubes.

Delicious dessert recipes you’ll love:

• Strawberry Coulis
• Cookies and Cream Nice Cream
• Healthy Blueberry Crumble
• Summer Raspberry Cake
• Double Chocolate Zucchini Bread
• Mixed Berry Bread Pudding

No-Churn Cantaloupe Ice Cream

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A lightly sweet no-churn cantaloupe ice cream made with just 5 simple ingredients!

• Author: Julie Andrews
• Prep Time: 15-20 mins + 4-6 hrs freeze time
• Cook Time: 0 mins
• Total Time: 15-20 mins + 4-6 hrs freeze time
• Yield: Serves 10 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups heavy whipping cream
• 8 ounces sweetened condensed milk (about ½ of a 14-ounce can)
• ½ teaspoon pure vanilla extract
• Splash fresh lemon juice (optional)
• Pinch coarse salt
• 4 cups frozen cubed cantaloupe*

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Instructions

1. Place a loaf pan in the freezer.
2. Place the heavy whipping cream, sweetened condensed milk, vanilla extract, lemon juice (if using) and salt to a blender pitcher and puree until slightly fluffy.
3. Add the frozen cantaloupe cubes and puree until smooth and slightly fluffy, scraping the sides of the pitcher as needed. Taste and adjust the seasoning, if necessary (if it needs a bit more “brightness”, add more lemon juice. If you want more depth of flavor, add another pinch of salt).
4. Remove the loaf pan from the freezer and pour the ice cream mixture into the loaf pan.
5. Cover the loaf pan with plastic wrap and freeze 4-6 hours. Let sit at room temperature for about 10-15 minutes or until the ice cream is soft enough to scoop. Scoop into bowls and enjoy.

Notes

To freeze cantaloupe: Peel, seed and cube a whole fresh cantaloupe. Transfer 2 cups of the cubed cantaloupe into a large sealable plastic bag or airtight container. Freeze at least 30 minutes or up to 2 weeks. Add directly to the blender so you don’t have to water your smoothie down with ice.

Storage Tip: The cantaloupe ice cream lasts about 1-2 week(s) in the freezer (be sure to keep it covered tightly with plastic wrap).

Serving Tip: Serve the cantaloupe ice cream in waffle or sugar cones or serve it in bowls and crush a waffle cone and sprinkle it on top. Garnish with fresh mint sprigs.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 234
• Sugar: 17g
• Sodium: 38mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 52mg