Print

No-Churn Cantaloupe Ice Cream

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

Ingredients

Scale
  • 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*

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

Keywords: ice cream, no churn, dessert, melon