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Cantaloupe Ice Cream

Published: Jul 22, 2021 · Modified: Oct 14, 2022 by Steven Pennington · This post may contain affiliate links.

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Why isn't Cantaloupe ice cream a mainstream thing already? The reaction from people when I mention it has been of excitement. When people hear Cantaloupe ice cream, their ears and eyes perk up with excitement.

Two methods to making Cantaloupe ice cream. One method is done using a blender, then frozen. The second method uses the classic French technique, called cream Anglaise.

The recipe takes about 15 minutes to make, then 3 to 4 hours in the freezer to become ice cream.

Blue serving bowl of cantaloupe ice cream. Color of the ice cream is a beautiful peach color
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⬇️ Table of Contents
  • 👪 Why This Recipe Works
  • 🥘 Ingredients
  • 📖 Variations
  • 💭 Faqs
  • Instructions
  • 🍨 How To Make An Ice Cream Base
  • 🥚 How To Temper Egg Yolks
  • 🥗 More Recipes You Might Like
  • 📖 Recipe Card

👪 Why This Recipe Works

I believe it's because it's simple. 4 ingredients.

  • The first method is like making a Granita - which is a semi-frozen dessert made of using sugars, water or creams, and other flavorings. 
  • The second method, my favorite, is making real cantaloupe ice cream. We cover the key to success, which is tempering the eggs. So easy. Use a temperature probe to check the exact temperatures. We'll get to that in a minute.

🥘 Ingredients

  1. Ripe Cantalouple 
  2. Three Egg Yolks 🥚
  3. Fine White Sugar
  4. Heavy Cream of Half & Half

I like adding in salt as well 🧂

4 ingredients need to make cantaloupe ice cream. Number one is cantaloupe number 2 is 3 egg yolks number 3 is fine white table sugar number 4 is heavy cream or half and half. You can use almond milk in place of heavy cream. But add in melted butter for the creamy ice cream effect

📖 Variations

Eggs: (vegetarian/vegan) non-meat option

  • Chia Seeds (use 1 tablespoon for each egg replacement) Chia Seeds can be used in a lot of recipes to replace eggs. Chia seeds provide a binder effect to recipes. Also creates a thicker texture. Eggs act as the glue in baked goods. Chia seeds can do that as well.
  • Mashed Bananas (use ¼ of a cup to each egg replacement)
  • Avocado (use ¼ of a cup to each egg replacement)
  • Nut Butter (use 3 tablespoons / 60 grams for each egg replacement)

Heavy Cream:

  • Yogurt
  • Soy Milk - 1 cup (237 ml) of heavy cream, combine ⅔ cup (159 ml) of soy milk with ⅓ cup (79 ml) of olive oil
  • Silken Tofu - best mixed with soy milk to create the creamy consistency you're looking for in a good ice cream

Sugar: 

  • Honey
  • Stevia
  • Coconut Sugar
  • Banana Puree
  • Brown Rice Syrup
  • Splenda
Perfectly rip cantaloupe cut in half with seeds still attached

💭 Faqs

Can I Use Fresh Cantaloupe Bought Today?

Yes, the rule of thumb is you'll need to increase the amount of sugar. Cantaloupe that has had time to ripen off the vine will provide a sweeter melon/cantaloupe

How To Pick Which Cantaloupe To Buy

The oldest trick in the book is to thump the melon/cantaloupe with your middle finger. Flick it and listen for a deep thud. That's the one you want.

What Other Fruits Work With This Recipe?

Strawberries, Blueberries, Raspberries, Blackberries, Honeydew Melon, Avocados Dragon Fruit, Peaches.

When is cantaloupe in season?

Each state has a different growing season for cantaloupe. Here's a link to check when your area is in season

Instructions

I'll show you how to make cantaloupe ice cream the easy and classic way.

Remove the Cantaloupe from the Rind

  1. Cut in cantaloupe in half
  2. Check the cantaloupe and for ripeness (make an impression)
  3. Remove the seeds (photo 2 & 3)
  4. Photo 4 - how deep to remove the cantaloupe
  5. Photo 4  - shows quantity one cantaloupe provides
Infographic showing how to clean a cantaloupe.

🍨 How To Make An Ice Cream Base

  1. Add 2 Cups of Heavy Cream To Pot Over Medium Heat
  2. Add ½ Cup of White Sugar
  3. Bring Heat To Below The Boil 180 Degrees To Melt Sugar

🥚 How To Temper Egg Yolks

  • Remove ⅓ of the base liquid into the side bowl allow to cool down to 140 degrees
  • Mix in 3 egg yolks to the side bowl
  • Mix together
  • Pour base back into the main pot with the heat off (once @140 degrees)
  • Keep stirring Ice cream base, will continue to thicken

 

Infographic showing the step by step instructions on making an ice cream base.

🥗 More Recipes You Might Like

  • Avocado Ice Cream
  • Classic French Vanilla Ice Cream
  • Ultimate Fudge Brownies
  • Banana Bread Coffee Cake
  • Blueberry Banana Bread

 

📖 Recipe Card

Cantaloupe ice cream in blue cup

Cantaloupe Ice Cream Recipe

Steven Pennington
Ripen cantaloupe made into ice cream using French technique
4.60 from 5 votes
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Freezing Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine French
Servings 5 cups
Calories 363 kcal

Suggested Equipment

Food Processor
Blender
Ice Cream Maker

Ingredients
 
 

  • 1 ripe Cantaloupe Melon / best to buy 3 to 4 days before using for max sweetness
  • ½ cup White Table Sugar
  • 2 cups Heavy Cream / Half & Half will work
  • 3 Egg Yolks / do not use the egg whites making ice cream

Instructions
 

Making Cantaloupe Ice Cream

  • Prep the cantaloupe. For best results allow the cantaloupe to ripen (denature) on the counter for 3 to 4 days.
  • Cut the cantaloupe in half through the middle. Remove the cantaloupe pulp from the rind of the cantaloupe.
  • Add the cantaloupe to a blender or food processor and blend into a puree and set it aside.
  • Place a medium-sized pot on the stovetop and add the heavy cream and sugar, bring to a soft simmer over medium heat. Around 180 degrees. Just hot enough you'll begin to see bubbles breaking the top surface of the heavy cream.
  • Once to temperature, add the sugar. Stir to melt the sugar. Once melted turn off the heat.

Tempering the Eggs

  • Tempering eggs is the technique of incorporating egg into a hot liquid to avoid scrambling the eggs.
    Using a bowl that is room temperature. Ladle in a ⅓ of the hot heavy cream.
    Allow to cool down to a temperature around 140 degrees. I suggest using a temperature probe.
  • After heavy cream and sugar are cooler, add in 3 egg yolks at once and whisk together quickly.
  • Pour the tempered eggs into the larger pot with the heavy cream and sugar.
    Whisk together very quickly with the heat off.

Finishing Setups

  • If using an ice cream maker, be sure to place the machine freezing base into the freezer for a few hours before making ice cream.
  • Pour the ice cream into the machine and turn it on, following the machine instructions. Ice cream will take a few hours in the freezer to set up.

Cantaloupe Granita

  • Using a blender or food processor add in the cantaloupe and pulse a few times.
  • Add the heavy cream and sugar, plus a teaspoon of salt. Add more salt if desired
  • Blend everything together until smooth.
  • Pour the cantaloupe granita base into an ice cream maker or simply use a large bowl.
    Place into the freezer for 4 plus hours to set up / freeze.

Video

Notes

Chef Notes:
  • Older cantaloupe will be sweeter than freshly picked
  • See above for a list of alterations and substitutes ingredients
  • Use a little bit less sugar when making cantaloupe granita
  • Substituting different fruits using the same recipe and technique works perfectly
  • Find out when cantaloupe is in season in your state 

Nutrition

Serving: 1cupCalories: 363kcalCarbohydrates: 3gProtein: 4gFat: 7.1gSaturated Fat: 1.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 24mgSodium: 41mgPotassium: 84mgFiber: 3.4gSugar: 21gVitamin A: 574IUVitamin C: 2.1mgCalcium: 27mgIron: 1mg
Keyword Canatloupe Granita, Cantaloupe Ice Cream, Fresh Ice Cream, Fruit Ice Cream
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

 

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  1. Gail Marie

    September 05, 2021 at 5:53 pm

    5 stars
    What a yummy recipe! I've had a lot of homemade Ice Cream in my past and have used a lot of different fruits in it, but never cantaloupe! This sounds amazing and makes a really pretty dish. Thank you Chef for sharing this.

    Reply
    • Steven Pennington

      September 05, 2021 at 6:44 pm

      Hi Gail, This recipe has turned out to be a big hit. I love sharing it with guests. In the latest batch, I skipped the salt since the cantaloupe was so sweet on its own. Enjoy!

      Reply

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