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+ servings
Cantaloupe Ice cream in blue cup

Cantaloupe Ice Cream Recipe

Steven Pennington
Ripen cantaloupe made into ice cream using French technique
5 from 2 votes
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
Ice Cream Maker


  • 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


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.



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 


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
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