Creamy Cantaloupe Ice Cream Recipe

Cantaloupe ice cream is a seasonal dessert that is made from the flesh of cantaloupes. It has a distinctive taste and texture, which is commonly associated with an exotic fruit.

Cantaloupe was used in olden days to make a refreshing drink and it was also used to make jams, jellies, preserves and pies.

Cantaloupes are also known for their rinds which are eaten as a snack or in salads.


  • 3 1/2 cups + 2 tbsp half and half
  • 5 egg yolks
  • 3/4 cup + 1 tbsp sugar
  • 1 tsp salt

How To Make Cantaloupe Ice Cream?

2 heaping cups diced cantaloupe, blended until completely liquified

Pour half and half into a saucepan and heat over medium-low heat until it is scalding.

In a medium-size bowl, beat together yolks, sugar, and salt until the mixture becomes thick and turns a pale yellow.

Pour 1/2 cup of the scaling half and a half into the yolk mixture while whisking to temper. Pour the yolk mixture into the saucepan with the remaining half and half, stirring together.

Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, 170 degrees F, 8 to 10 minutes.

Pour ice cream base into a bowl and place over an ice bath, and set aside until completely cooled. Remove from the ice bath, cover, and refrigerate for 4 to 6 hours or until the base has chilled.

Pour ice cream base into your ice cream maker and follow the manufacturer’s directions. Mix/freeze base for about 15 minutes.

Once the mixture begins to thicken/freeze (with the motor running) pour in the cantaloupe directly into the churning ice cream until fully incorporated.

Allow the ice cream to continue churning until the desired consistency has been achieved. Place in a container and freeze for a few hours until completely frozen.

I made a few ice cream bars with some of the ice creams. I just put it in ice cream molds after churning, poked with wooden sticks then froze for a few hours.

After unmolding, I dipped the tops in melted white chocolate and then immediately rolled them in coconut shards. They were good, a nice crunch addition.

But I don’t think it needs it; this ice cream is just so refreshing on its own. Leave it plain.

Adapted from SpoonForkBacon’s salted cantaloupe & ginger ice cream.

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