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

Cantaloupe Sour Cream Ice Cream for Full GAPS

A four-serving cantaloupe ice cream made with homemade cultured sour cream, filtered water, 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 3/4 cups homemade cultured sour cream cultured at least 24 hours and already introduced
  • 3/4 cup filtered water
  • 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
  • Mixing bowl and silicone or wooden spatula
  • 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 filtered water, cantaloupe, raw honey, homemade vanilla and sea salt to a blender. Blend about 30 seconds on medium speed, until completely smooth, no melon pieces remain and the honey is fully dissolved.
    Smooth cantaloupe, water, honey, and vanilla mixture in a stopped blender before sour cream is added
  2. Add the cultured sour cream to the smooth cantaloupe mixture and stir until no white streaks remain. Scrape the bottom and sides of the bowl so the base is evenly pale peach and thick enough to coat the spatula while still pouring easily.
    Cultured sour cream nearly stirred into the pale cantaloupe ice cream base
  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.

Notes

Full GAPS: Use homemade cultured sour cream after it has been introduced, filtered water, raw honey, homemade vanilla and natural unrefined sea salt.
Measuring shortcut: Put chopped cantaloupe in a clear measuring cup to the 1/2-cup mark, then add filtered water to the 1 1/4-cup mark.
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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