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Cantaloupe Ice Cream
Philadelphia Style
no eggs / eggless
Cantaloupe ice cream is a elegant and creamy frozen treat.
Makes 1 1/2 quarts of ice cream
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
Cantaloupe
1
cantaloupe
ripe
¼
cup
lemon juice
¼
cup
sugar
Ice Cream Base
1
cup
milk
⅔
cup
sugar
2
cups
heavy cream
1
tsp
vanilla extract
Instructions
If you don’t have an ice cream maker, click here.
Cantaloupe
Puree cantaloupe.
Combine cantaloupe, lemon juice, and 1/4 cup sugar in a small, airtight container.
Chill cantaloupe mixture in the fridge for at least 2 hours.
***Please note: Storing in refrigerator 12-24 hours will help strengthen the fruity flavor.
Ice Cream Base
Mix milk and sugar together so that the sugar dissolves (about 1 -2 minutes with a hand mixer or whisk).
Drain cantaloupe puree and add juice to milk mixture. Set cantaloupe aside.
Stir in cream and vanilla extract.
Pour into ice cream maker.
Mix about 20-25 minutes.
Drain cantaloupe puree again, discarding juice or saving for another use.
Add cantaloupe puree (not juice) to ice cream mixture.
Mix 5 more minutes in your ice cream maker.
Eat and be refreshed!
Keyword
copycat, fruit, homemade ice cream, philadelphia