Cantaloupe Ice Cream Recipe

Susan Robb


I found this recipe online at This is an eggless (Philadelphia Style) but there is also a Custard Style (w/ eggs) as well as a non-ice cream maker recipe. The cantaloupe shines in this refresher dessert. Give it a try! I used less vanilla extract but that's my personal preference. Enjoy!

Prep time is all-inclusive - prep time: 15 mins.; ice ceram machine: 25-30 minutes: freezing: 1 hr.

★★★★★ 1 vote
10 1/2 cup servings
1 Hr 45 Min


ripe cantaloupe
1/4 c
lemon juice
1/4 c
1 c
2/3 c
2 c
heavy cream
1 tsp
vanilla extract


1Cantaloupe preparation:
Puree cantaloupe. Combine cantaloupe, lemon juice, and 1/4 cup sugar in a small, airtight container. Chill cantaloupe mixture in the frige for 1 hour.
2Ice 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.
3Drain 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!

About this Recipe

Course/Dish: Ice Cream & Ices
Hashtag: #cantaloupe