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Cantaloupe Sea Salt Ice Cream is an incredibly delicious flavor that even kids love. This gourmet treat is so special each summer. Perfect for many real food diets including: Primal, Ancestral, GAPS and Gluten-free, with an easy Keto version.
The first time we ate Cantaloupe Sea Salt Ice Cream
WOW! … was what we all said.
My boys were planning to have chocolate peanut butter ice cream at a birthday party later that day.
But when they tasted my Cantaloupe Sea Salt Ice Cream (because I often make ice cream for breakfast), they both asked if they could have it instead. (!)
It’s that good. Incredibly good.Jump to Recipe
My dad putting salt on his cantaloupe
As a girl, I remember the enigmatic experience of watching my dad put salt on his sweet morning cantaloupe. I admired so much about him. But this. This I would not do.
The year I created this flavor, he had just turned 87.
On the morning of his party, I was trying to think what kind of raw milk ice cream to make. Cantaloupe came to mind, because it’s what we had an abundance of, from my mom’s garden.
I thought about what to put with it, to make it special. In the past, I have made cantaloupe mint, with honey. But our wild mint has a quirky flavor that wouldn’t work.
And then I thought of my dad, and his sea salt, and I thought it was worth a try.
When I took the first bite I was skeptical of my own ability to nail the recipe the first time, and also whether or not the flavors would work.
But all my mouth said was, WOW.
I had my oldest son try it immediately; I was so enraptured and wanted his reaction, too.
And that’s when he said it’s what he wanted, instead of the Chocolate Peanut Butter and Honey they all love so well.
It was a sealed deal. This is one lovely ice cream.
Electrolytes in Cantaloupe Sea Salt Ice Cream
Another cool aspect to this recipe is that it satisfies.
I savored each bite. I ate it slowly. And I didn’t long for more when it was over. I just sat back with an internal smile, feeling satisfied and happy and healthy.
That’s because, this is a great electrolyte ice cream!
Serve Cantaloupe Sea Salt Ice Cream to the athletes in your life, after a good work-out.
Rich in vitamin C, sodium, potassium, calcium and magnesium, you’ll be recharging and refreshing the body with every delicious bite!
Which salt to buy and use?
I recommend Celtic sea salt (find it here). It’s wet, it’s grey, and the body absorbs it well. Other white French sea salts are also great in this recipe.
As my doctor says, Himalayan pink salt is mined. It’s been compacted for millennia, possibly even millions of years. This compression means that is does not dissolve and absorb into the body as easily.
In contrast, Celtic sea salt is not only rich in trace minerals; it will assimilate again into water quickly, thus being utilized by our bodies more effectively. (Learn more on this topic here.)
Any high quality, French sea salt is a good option.
How much sea salt to use
If you use good quality sea salt, I recommend you use the full 1/2 teaspoon sea salt, the higher amount option given in the recipe.
A 1/4 teaspoon is the least amount of salt to use. This might be a better option if you’re using a salt like Redmond Real Salt.
Do not use table salt in this recipe. 🙂
Does the recipe taste salty? No, not really. The sea salt heightens the flavor of all the ingredients incredibly, and then you get a splash of the sea salt taste at the end as a finishing flavor. (Trust me, it’s delicious.)
Summer harvests hold mountains of melons.
Grab your cantaloupes this season, as an hurrah of summer, and eat this ice cream to your heart’s content!
Look for melons on sale throughout July, August and even September.
Shop at a farmer’s market if you can, or buy organic.
How many people does the recipe serve
This recipe serves 4 people. It’s a small batch recipe.
How to store leftover ice cream
Store any leftovers of Cantaloupe Sea Salt Ice Cream in an airtight, sealed container.
Eat it within the week, for best flavor and texture.
How to serve leftover Cantaloupe Sea Salt Ice Cream
You can place ice cream in the refrigerator to defrost it evenly. Or on the counter to speed it up.
Homemade ice cream recipes take longer to defrost than store bought.
Allow 15 minutes for ice cream to become scoopable at room temperature, or longer in the fridge.
What kind of milk to use in this recipe
This recipe actually gives you a few options, which you’ll see in the recipe below, depending on your preference and diet.
Cantaloupe Sea Salt Ice Cream
- 1 cup milk raw; For GAPS Diet: use coconut milk (For a Milk-free version of this recipe, see the Notes variation below.)
- 1 cup heavy cream or probiotic sour cream for GAPS
- ½ cup cantaloupe fresh, chopped small to measure
- ⅓ cup honey (For Keto, use a liquid low carb sweetener like allulose.)
- 1 Tablespoon vanilla extract or vodka (optional, but for best texture)
- ¼ teaspoon sea salt (You may use up to ½ teaspoon sea salt if you love the flavor it adds. I prefer to use ½ teaspoon, as long as it's a good quality sea salt, not table salt.)
- Combine all ingredients in blender, except the cream, and purée for about 40 seconds, until completely smooth and the honey has fully dissolved. Add the cream and blend again just briefly, until it's evenly incorporated.
- Freeze in ice cream maker according to manufacturer's instructions.
Heavy cream variation (milk-free)Ingredients
- 1-¾ cup cream (or sour cream for GAPS)
- ¾ cup water
- ½ cup cantaloupe
- ⅓ cup liquid sweetener of choice
- 1 Tablespoon vanilla or vodka (optional, but for best texture)
- ¼ to ½ teaspoon sea salt (I prefer ½ teaspoon, as long as it's good quality sea salt, not table salt.)
- Blend water, cantaloupe, liquid sweetener, vanilla and sea salt for about 30 seconds on medium speed.
- Stir in cream.
- Freeze according to manufacturer's instructions.
The Keto version of this recipe has 4 grams net carbs per serving.The main Primal recipe has 17 grams of carbs per serving.
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Tips for success with your ice cream maker
If you’re new to ice cream making, be sure to follow the manufacturer’s directions and more subtle instructions:
- Have your freezer set to the coldest setting before freezing the freezer bowl.
- Place freezer bowl in the back of the freezer, where it’s the coldest for a full 24 hours. (Or leave yours in the freezer when it’s not in use.) Shake the bowl to make sure the liquid is frozen.
- The freezer bowl needs to be on a flat surface and upright for even freezing.
- When it’s time to make Cantaloupe Sea Salt Ice Cream, use the freezer bowl immediately upon removing it from the freezer, because it WILL begin to defrost immediately!
AND, MORE COMMON THINGS TO CHECK:
- Turn the ice cream maker on before pouring in the recipe.
- The bowl should be spinning around the blade when you add the ice cream mixture. This keeps the ice cream from getting frozen to the sides immediately, which prevents the bowl from turning!
Other ice cream flavors I think you’ll love:
- Paleo Cookies and Cream Ice Cream
- Classic Paleo Vanilla Ice Cream
- Lemon Ice Cream (Primal, Keto, Low Oxalate, Low Salicylate, GAPS, Ancestral, VAD)
- Blender Strawberry Ice Cream (Paleo, GAPS, AIP, Low Carb, dairy-free)
- Avocado Ice Cream with 8 Flavor Variations (Paleo, GAPS, AIP, Keto, Low Carb)
- Paleo Cinnamon Ice Cream (Primal, GAPS, AIP, Keto, Low Carb, Vegan, Ancestral [made with raw dairy])
- 4-Ingredient Chocolate Ice Cream (Paleo, Vegan, GAPS, Keto, Low Carb, with AIP variation)
- Paleo Mint Ice Cream (GAPS, AIP and Vegan, dairy-free)
- Lavender Blackberry Swirl (Paleo, GAPS, AIP, Keto, Low Carb, Ancestral, dairy-free option)
Plus, other ice cream treats: