Description

This creamy cantaloupe ice cream is made with fresh fruit, real milk or coconut milk, and natural sweeteners like honey. GAPS diet and dairy-free adaptable, this easy blender ice cream is the perfect refreshing treat for summer.

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)

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Instructions

In a blender, combine milk, cantaloupe, honey, vanilla (if using), and salt. Blend on high for 40 seconds until completely smooth.
Add cream or sour cream and pulse briefly to combine. Do not overmix.
Pour mixture into ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
Serve immediately as soft-serve or freeze for 2–3 hours for firmer, scoopable texture.

Notes

For dairy-free: use full-fat coconut milk and coconut cream.
Sweetener can be adjusted to taste.
Add a splash of lime juice for a citrusy twist.
Vodka improves texture but is optional and does not affect flavor.
Best texture is achieved with high-quality salt and ripe cantaloupe.

Prep Time: 10 minutes
churn time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blender, Ice Cream Maker
Cuisine: American