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Ben and Jerry's Cantaloupe Ice Cream

 
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This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 large cantaloupe
very ripe
*
1 each lemon
juice of
1 each Ben & Jerry's Sweet Ice Cream Base

Directions

This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches.

It's sold only in their downtown store.

Cut the cantaloupe in half and clean out the seeds.

Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred.

Drain the juice into another bowl and reserve.

Cover the melon purée and refrigerate.

Prepare the sweet cream base and whisk in the fruit juice.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe.

if more juice has accumulated, do not pour it in because it will water down the ice cream.

Continue freezing until the ice cream is ready.

Makes 1 generous quart.

Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1.

Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2.

Complete the recipe as directed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 00% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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