Name: Homemade Cantaloupe Ice Cream (Creamy, Naturally Sweetened & GAPS-Friendly)
Prep time: 30 min
Total time: PT-488062H10M25S
Cuisine: American
Ingredients: 1 cup milk of choice (raw, A2A2, or coconut milk for dairy-free); 1 cup heavy cream or probiotic sour cream (or coconut cream for dairy-free); ½ cup cantaloupe, chopped small; ⅓ cup honey (or liquid low-carb sweetener for keto); 1 tablespoon vanilla extract or vodka (optional); ¼ to ½ teaspoon quality salt (sea salt or gourmet salt recommended)

Jump to Recipe·Print Recipe

There’s nothing quite like a scoop of homemade ice cream made with real fruit and natural sweeteners. This cantaloupe ice cream is a creamy, refreshing dessert that captures the delicate sweetness of ripe summer melon. It’s made with nourishing ingredients like fresh cantaloupe, raw milk or coconut milk, and honey—no artificial flavors, no processed ingredients, just real food.

Whether you’re following a whole food lifestyle, the GAPS diet, or simply looking for a healthier frozen treat, this cantaloupe ice cream will absolutely hit the spot. Light yet indulgent, subtly fruity yet creamy—it’s a warm-weather dessert you’ll keep coming back to.

Homemade Cantaloupe Ice Cream (Creamy, Naturally Sweetened & GAPS-Friendly)

Why You’ll Love This Recipe

Fresh, summery flavor: Made with real cantaloupe, this ice cream is naturally fruity and refreshing.
Creamy and indulgent: A blend of milk and cream (or coconut milk for dairy-free) makes it ultra-smooth and rich.
Naturally sweetened: No refined sugar—just honey or a keto-friendly alternative like allulose.
GAPS and keto adaptable: Easy to customize for different diets without sacrificing taste.
Quick to prepare: Just blend, churn, and enjoy—no cooking or custards required.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

Milk of choice (raw or A2A2 preferred, or coconut milk for GAPS/dairy-free)
Heavy cream or probiotic sour cream (or coconut cream for non-dairy version)
Fresh cantaloupe, chopped
Honey or low-carb liquid sweetener like allulose
Vanilla extract or vodka (optional but helps with texture)
Sea salt or gourmet salt (to enhance the flavor)

Instructions

Blend base ingredients. In a blender, combine the milk, chopped cantaloupe, honey, vanilla (if using), and salt. Blend on high for about 40 seconds until smooth and fully incorporated.
Add cream. Pour in the heavy cream or sour cream and pulse briefly to combine. Do not over-blend once the cream is added.
Churn. Transfer the mixture to your ice cream maker and freeze according to the manufacturer’s instructions (usually about 20–25 minutes).
Serve or freeze. Enjoy immediately as soft-serve or freeze for 2–3 hours to firm up for a scoopable texture.

Variations

Dairy-Free: Use full-fat coconut milk and coconut cream in place of milk and cream.
Keto-Friendly: Replace honey with a liquid keto sweetener like allulose or monk fruit extract.
Extra Fruity: Blend in a few frozen melon cubes for a frostier, thicker texture.
Citrusy Twist: Add a splash of fresh lime juice for a brighter flavor contrast.
Spiced: A dash of cinnamon or cardamom adds an unexpected layer of flavor.

Heating & Storage

Storing: Freeze leftovers in an airtight container for up to 1 month.
Texture Tip: Let frozen ice cream sit at room temperature for 5–10 minutes before scooping.
Soft Serve Option: For soft-serve texture, serve straight from the ice cream maker.
No Ice Cream Maker? Freeze the blended mixture in a shallow pan. Stir every 30 minutes for 2–3 hours to mimic churning.

Frequently Asked Questions

Can I make this ice cream without an ice cream maker?

Yes! Pour the blended mixture into a shallow pan and stir every 30 minutes while freezing to create a smoother texture.

Is cantaloupe a good fruit for ice cream?

Yes. Cantaloupe blends smoothly and has a light, sweet flavor that pairs beautifully with cream and honey.

Can I use frozen cantaloupe?

You can, but thaw it slightly before blending for a smoother mixture. It also helps create a colder base for faster churning.

What can I use instead of cream?

For a dairy-free version, use full-fat coconut cream. It provides similar richness and consistency.

How do I make it keto-friendly?

Swap the honey for a liquid low-carb sweetener like allulose or monk fruit sweetener.

Will this work with other melons?

Absolutely! You can substitute honeydew or a sweet watermelon for similar results.

Why use salt in ice cream?

A pinch of salt enhances sweetness and deepens flavor. Gourmet sea salt or mineral-rich salt is best.

Can I add chunks of melon?

It’s not recommended, as frozen melon becomes icy. Blend all the fruit for a smooth consistency.

Is the vodka necessary?

No, but it helps keep the ice cream scoopable by lowering the freezing point. You won’t taste it.

How long does this ice cream last?

It’s best enjoyed within a week but can be stored up to a month. Let it soften before serving.

Conclusion

This homemade cantaloupe ice cream is everything a summer dessert should be—light, creamy, naturally sweet, and effortlessly satisfying. Whether you’re making it as a treat for guests or simply enjoying it on a sunny afternoon, this real food ice cream recipe is a simple pleasure you’ll return to again and again.