April 6, 2021
Cantaloupe Ice Cream
This ice cream is bright and sunny and tastes like summer. Use very ripe cantaloupe to get the best flavor, otherwise it is quite subtle.
Servings: 8
Calories: 222kcal
Ingredients
- 1 cup heavy cream or coconut cream for dairy-free
- 1 cup almond or coconut milk beverage
- 1/4 cup MCT oil
- 1/4 cup allulose
- 1 teaspoon stevia glycerite
- pinch of salt
- 4 eggs pasteurized
- 1 cantaloupe 1 medium 5-inch melon
- 3 tablespoons lemon juice 1-2 lemons
Instructions
- Puree cantaloupe with lemon juice and set in a very fine mesh strainer over a large bowl in the refrigerator. Let drain for 1 hour. Discard drained juice and stir allulose into the puree.
- Combine all remaining ingredients in a blender and process until combined. Refrigerate for at least an hour and up to overnight.
- Pour the refrigerated base into your ice cream maker and churn according to the manufacturer’s directions. When it starts to become solid, slowly pour in the reserved cantaloupe puree and continue churning until the ice cream is firm.
- Serve immediately or transfer to a freezer-safe container and freeze.
Nutrition Facts
Cantaloupe Ice Cream
Amount per Serving
Calories
222
% Daily Value*
Fat
20
g
31
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Cholesterol
123
mg
41
%
Sodium
94
mg
4
%
Potassium
243
mg
7
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
2890
IU
58
%
Vitamin C
28
mg
34
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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