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.
1/4teaspoonsea salt(You may use up to 1/2 teaspoon sea salt if you love the flavor it adds. I prefer to use 1/2 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)
1-3/4 cup cream (or sour cream for GAPS)
3/4 cup water
1/2 cup cantaloupe
1/3 cup liquid sweetener of choice
1 Tablespoon vanilla or vodka (optional, but for best texture)
1/4 to 1/2 teaspoon sea salt (I prefer 1/2 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.
If you wish, you can measure the cantaloupe by adding chopped pieces to the 1/2 cup line of a clear measuring dish, then adding the water to the 1-1/4 cup line.
The Keto version of this recipe has 4 grams net carbs per serving.
The main Primal recipe has 17 grams of carbs per serving.