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Cantaloupe Ice Cream recipe by stacy lyn harris

Cantaloupe Ice Cream

This cantaloupe ice cream recipe started as an experiment to use up a bounty of cantaloupe from our garden. It ended up being a delicious "keeper"!


  • 2 cups cantaloupe peeled and cubed
  • 5/6 cup granluated sugar divided between 1/3 cup and 1/2 cup
  • 1 1/2 tablespoons fresh lime juice
  • 1 3/4 cups half and half
  • 1 1/4 cup almond milk


  • In a large bowl, combine the cubed cantaloupe with 1/3 cup of sugar. Cover and marinate at least 6 hours in the refrigerator.
  • In a saucepan over medium-low heat, simmer the marinated cantaloupe pieces in the juices of the marinade. Cook for 5 minutes, stirring occasionally, then remove and cool.
  • Puree the cantaloupe mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
  • In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup of sugar. Stir in the pureed cantaloupe gently to mix in.
  • Place mixture in the freezer for about 2 hours. Transfer to an ice cream maker and proceed with the manufacturer's instructions for making ice cream.
  • Place the cantaloupe ice cream into an air tight container and return to freezer for 2 hours before serving.