A lightly sweet no-churn cantaloupe ice cream made with just 5 simple ingredients!
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.
Keywords: ice cream, no churn, dessert, melon