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–+ servings
Two scoops of pale cantaloupe coconut milk ice cream in a cream ceramic bowl

Cantaloupe Ice Cream With Coconut Milk for Full GAPS

A four-serving cantaloupe ice cream with homemade coconut milk, cultured sour cream, raw honey, homemade vanilla and natural sea salt.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup homemade coconut milk completed and measured after straining; not canned
  • 1 cup homemade cultured sour cream cultured at least 24 hours and already introduced
  • 1/2 cup fresh cantaloupe peeled, seeded and chopped small before measuring
  • 1/3 cup raw honey
  • 1 tablespoon homemade vanilla extract optional in the source; no added sugar or opaque flavorings
  • 1/4-1/2 teaspoon natural unrefined sea salt use the upper end for a clearer salty finish

Equipment

  • Countertop blender
  • Ice cream maker with fully frozen bowl or manufacturer-prepared freezing system
  • Measuring cups and spoons
  • Knife and cutting board
  • Freezer-safe covered container, optional for a firmer set

Method
 

  1. Add the homemade coconut milk, cantaloupe, raw honey, homemade vanilla and sea salt to a blender. Blend about 40 seconds, until completely smooth, no melon pieces remain and the honey is fully dissolved.
  2. Add the cultured sour cream and blend again only briefly, until the mixture is evenly pale peach with no white streaks. Stop once combined.
    Smooth cantaloupe coconut milk and cultured sour cream mixture in a stopped blender
  3. Prepare and start the ice cream maker according to its instructions, then add the mixture. Churn until the ice cream is thick, folds around the paddle and holds soft-serve ridges. Serve immediately or transfer to a covered freezer-safe container for a firmer set.
    Pale cantaloupe coconut milk ice cream at soft-serve stage in a stopped ice cream maker

Notes

Full GAPS: Use homemade noncanned coconut milk, homemade cultured sour cream after it has been introduced, raw honey, homemade vanilla and natural unrefined sea salt.
Timing: The source gives 10 minutes prep and 30 minutes total. Follow your machine instructions and the soft-serve physical cue rather than inventing a fixed churn time.
Salt: The source range is 1/4 to 1/2 teaspoon. The 2× range is 1/2 to 1 teaspoon.
Storage: Freeze airtight and use within one week for best texture. Soften about 15 minutes at room temperature or longer in the refrigerator before scooping.

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