Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

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.
Course Dessert
Cuisine American
Keyword cantaloupe, dairy-free, dessert, frozen, ice cream, melon, nightshade-free, nut-free, vegetarian
Prep Time 30 minutes
Churn Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 222kcal
Author Jenny Ross

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

Calories: 222kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 94mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2890IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 1mg