Cantaloupe Ice Cream Recipe

Cantaloupe Ice Cream Recipe

Here’s a recipe for homemade Cantaloupe Ice Cream. A refreshing escape from the summer heat, this frozen treat is infused with ripe cantaloupe. 

With a few simple ingredients and steps, you can make creamy, flavorful ice cream that’s perfect for cooling off on warm days. 

The Cantaloupe Ice Cream is sure to be a hit with friends and family, whether you’re enjoying it by the pool or after a summer picnic.

Making Cantaloupe Ice Cream

Making Cantaloupe Ice Cream

This cantaloupe ice cream recipe brings a refreshing twist to a classic frozen treat. This recipe is perfect for cooling down on hot days since it uses fresh cantaloupe for sweetness and flavor. 

It’s smooth and creamy because the half and half is infused with cantaloupe puree, and the egg yolks give it richness and depth. 

You can customize your ice cream bars with toppings like white chocolate and coconut shards by making ice cream bars. 

In all, this recipe is a great way to enjoy the flavors of summer.

Prep Time: 20 minutes.

Cooking Time: 20 minutes (plus chilling and freezing time).

Yield: Approximately 1 quart of ice cream.


  • 3 1/2 cups + 2 tbsp half and half
  • 5 egg yolks
  • 3/4 cup + 1 tbsp sugar
  • 1 tsp salt
  • 2 heaping cups diced cantaloupe, blended until completely liquified


  1. Pour half and half into a saucepan and heat over medium-low heat until it is scalding.
  2. In a medium-sized bowl, beat together egg yolks, sugar, and salt until the mixture becomes thick and turns a pale yellow.
  3. Pour 1/2 cup of the scalding half and half into the yolk mixture while whisking to temper. 
  4. Pour the yolk mixture into the saucepan with the remaining half and half and stir together.
  5. Turn the heat down to low and stir continuously until the mixture thickens enough to coat the back of a spoon, reaching a temperature of 170°F, about 8 to 10 minutes.
  6. Pour the ice cream base into a bowl and place it over an ice bath. Set aside until completely cooled. 
  7. Remove from the ice bath, cover, and refrigerate for 4 to 6 hours or until the base has chilled.
  8. Pour the ice cream base into your ice cream maker and follow the manufacturer’s directions. Mix/freeze the base for about 15 minutes. 
  9. Once the mixture begins to thicken/freeze (with the motor running), pour in the cantaloupe directly into the churning ice cream until fully incorporated. 
  10. Allow the ice cream to continue churning until the desired consistency is achieved.
  11. Place the ice cream in a container and freeze for a few hours until completely frozen.


Make ice cream bars by pouring the churned ice cream into ice cream molds, poking wooden sticks into them, and freezing for a few hours. 

After unmolding, dip the tops in melted white chocolate, then immediately roll them in coconut shards. However, this ice cream is refreshing on its own and can be enjoyed plain.

Frequently Asked Questions

1. Can I Use Other Types Of Melons Instead Of Cantaloupe? 

While this recipe specifically calls for cantaloupe, you can experiment with other types of melons such as honeydew or watermelon. However, keep in mind that the flavor and texture may vary slightly.

2. Can I Substitute Whole Milk Or Heavy Cream For Half And Half? 

Yes, you can substitute whole milk or heavy cream for half and half in this recipe. However, it may alter the richness and creaminess of the ice cream.

3. How Long Does It Take For The Ice Cream Base To Thicken On The Stove? 

The ice cream base typically thickens on the stove over low heat for about 8 to 10 minutes until it coats the back of a spoon.

4. Can I Skip The Chilling Step In The Refrigerator And Freeze The Ice Cream Base Directly? 

Chilling the ice cream base in the refrigerator allows it to cool completely and develop its flavors. Skipping this step may result in a less flavorful and slightly icy texture.

5. What Is The Texture Of The Ice Cream Like After Churning? 

After churning, the ice cream should have a smooth and creamy texture. It will be soft and scoopable, perfect for serving immediately or freezing for a firmer consistency.

6. Can I Add Other Flavors Or Mix-Ins To The Ice Cream? 

Absolutely! Feel free to customize the ice cream by adding your favorite flavors or mix-ins such as chocolate chips, nuts, or even additional fruit puree.

7. How Long Should I Freeze The Ice Cream Before Serving? 

It’s best to freeze the ice cream for a few hours until it’s completely frozen. This ensures a firmer consistency and allows the flavors to meld together.

8. Are The Ice Cream Bars Necessary, Or Can I Just Serve The Ice Cream In A Bowl? 

The ice cream bars are optional and can be a fun way to enjoy the ice cream with added toppings. However, the ice cream can also be served in a bowl for a simpler presentation.

9. Can I Store Leftover Ice Cream In The Freezer? 

Yes, leftover ice cream can be stored in an airtight container in the freezer for future enjoyment.

10. How Long Will The Ice Cream Last In The Freezer?

When stored properly, the ice cream can last in the freezer for up to several weeks. However, for the best quality, it’s recommended to consume it within 1-2 weeks.

Recipe adapted from SpoonForkBacon’s salted cantaloupe & ginger ice cream.

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