No-Churn Cantaloupe Ice Cream
Ingredients
The ice cream base
-
2
cups
heavy whipping cream
-
8
ounces
sweetened condensed milk
-
½
teaspoon
pure vanilla extract
-
splash
fresh lemon juice (optional)
-
pinch
coarse salt
The main ingredient
-
4
cups
frozen cubed cantaloupe
Instructions
- 1. Place a loaf pan in the freezer.
- 2. Blend the heavy whipping cream, sweetened condensed milk, vanilla extract, lemon juice (if using), and salt until slightly fluffy.
- 3. Add the frozen cantaloupe cubes and blend until smooth, scraping the sides as needed.
- 4. Taste and adjust the seasoning if necessary.
- 5. Pour the mixture into the chilled loaf pan.
- 6. Cover with plastic wrap and freeze for 4-6 hours.
- 7. Let sit at room temperature for 10-15 minutes before scooping.
- 8. Serve in bowls or cones and enjoy.
Nutrition Facts (estimated)
Servings
10
Calories
234
Total fat
17g
Total carbohydrates
17g
Total protein
2g
Sodium
38mg
Cholesterol
52mg
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