Simple Cantaloupe Ice Cream
This easy Cantaloupe Ice Cream recipe is full of melon flavor and peak summertime goodness. Serve it alone or with fresh melon. You can also use this recipe to make Honeydew melon ice cream too.
Servings: 6 servings
Calories: 189kcal
Equipment
- 1 food processor
Ingredients
- 1 pound cantaloupe cut into one inch cubes
- ¾ cup sugar
- 1 cup water
- ½ cup heavy cream canned coconut milk or dairy free is ok
Instructions
- Put the melon chunks in a food processor with the sugar in first and pulse until it is pureed. Add the water and process again.
- Whip the cream until soft peaks form, either by hand or with a mixer. Gently fold in the melon mixture.
- Pour the melon mixture into an ice cream maker and proceed according to the manufacturer's instructions.
- Pour the ice cream into a suitable freezing container and freeze for three or four hours. Let it soften in the refrigerator prior to serving.
Notes
Enjoy with fresh cantaloupe or on its own!
Nutrition
Calories: 189kcal | Carbohydrates: 32g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 30mg | Potassium: 138mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2848IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 0.3mg