Cantaloupe Sea Salt Ice Cream
Cantaloupe Sea Salt Ice Cream is an incredibly delicious flavor that even kids love. This gourmet treat is so special each summer. Perfect for many real food diets including: Primal, Ancestral, GAPS and Gluten-free, with an easy Keto version.
Electrolytes in Cantaloupe Sea Salt Ice Cream
Another cool aspect to this recipe is that it satisfies.
While I could eat Chocolate or Lavender Ice Cream all day, this one, because of that little bit of sea salt, satisfies sooner.
I savored each bite. I ate it slowly. And I didn’t long for more when it was over. I just sat back with an internal smile, feeling satisfied and happy and healthy.
That’s because, this is a great electrolyte ice cream!
Serve Cantaloupe Sea Salt Ice Cream to the athletes in your life, after a good work-out.
Rich in vitamin C, sodium, potassium, calcium and magnesium, you’ll be recharging and refreshing the body with every delicious bite!
Which salt to buy and use?
I used to recommend Celtic sea salt (find it here) for this recipe. But then a lot of testing came out about salt contaminants, so I found a new salt love (sadly, Celtic salt isn’t the cleanest).
It’s this Kosher one. The cleanest salt (no microplastics or heavy metals) also just happens to have the most amazing flavor and a delicate texture. You’ll love the nuances in this salt and that it’s very affordable compared to most gourmet salts!
If you want to just use a good quality gourmet salt you already have on hand, that’s also fine.
How much sea salt to use
If you use the best quality Kosher salt that I link to, I recommend you use the full 1/2 teaspoon salt (or even a bit more because Kosher salt is less salty than all other salts), the higher amount option given in the recipe.
A 1/4 teaspoon is the least amount of salt to use. This might be a better option if you’re using a salt like Redmond Real Salt.
Do not use table salt in this recipe
Does the recipe taste salty? No, not really. The sea salt heightens the flavor of all the ingredients incredibly, and then you get a splash of the sea salt taste at the end as a finishing flavor. (Trust me, it’s delicious.)
Summer cantaloupes
Summer harvests hold mountains of melons.
Grab your cantaloupes this season, as an hurrah of summer, and eat this ice cream to your heart’s content!
Look for melons on sale throughout July, August and even September.
Shop at a farmer’s market if you can, or buy organic.
How many people does the recipe serve
This recipe serves 4 people. It’s a small batch recipe.
How to store leftover ice cream
Store any leftovers of Cantaloupe Sea Salt Ice Cream in an airtight, sealed container.
Eat it within the week, for best flavor and texture.
How to serve leftover Cantaloupe Sea Salt Ice Cream
You can place ice cream in the refrigerator to defrost it evenly. Or on the counter to speed it up.
Homemade ice cream recipes take longer to defrost than store bought.
Allow 15 minutes for ice cream to become scoopable at room temperature, or longer in the fridge.
What kind of milk to use in this recipe
This recipe actually gives you a few options, which you’ll see in the recipe below, depending on your preference and diet.
Servings: 4 servings
Calories: 259kcal
Equipment
- ice cream maker
- blender
Ingredients
- 1 cup milk of choice , raw or A2A2 are ideal; For GAPS Diet: use coconut milk (For a Milk-free version of this recipe, see the Notes variation below.)
- 1 cup heavy cream or probiotic/real sour cream for GAPS/if preferred
- ½ cup cantaloupe fresh, chopped small to measure
- ⅓ cup honey (For Keto, use a liquid low carb sweetener like allulose.)
- 1 Tablespoon vanilla extract or vodka (optional, but for best texture)
- ¼ to ½ teaspoon quality salt (You may use up to ½ teaspoon sea salt if you love the flavor it adds. I prefer to use ½ teaspoon, as long as it’s a good quality gourmet salt, not table salt.)
Instructions
- Combine all ingredients in blender, except the cream, and purée for about 40 seconds, until completely smooth and the honey has fully dissolved. Add the cream and blend again just briefly, until it’s evenly incorporated.
- Freeze in ice cream maker according to manufacturer’s instructions.
- Serve!
