Vegan Cantaloupe Ice Cream

Cantaloupe Ice Cream

Author Veg Life Staff


  • 1 pound of very cold Cantaloupe rind removed
  • 3/4 C Granulated Sugar
  • 1 C very cold Water
  • 1/2 C Canned Coconut Milk very cold


  • Remove the rind from a cantaloupe and cut into approximately 1" cubes.
  • Puree the cantaloupe and water in a high speed blender until completely smooth. You can use a food processor, but break down the cantaloupe into a puree first before adding the water.
  • Whip the cold coconut milk along with the sugar in a stand mixer until it thickens slightly - similar to sour cream.
  • Combine the coconut cream mixture with the cantaloupe puree.
  • Once blended, add to an ice cream maker for about 30 minutes. It will be soft-serve consistency at this point.
  • For a firmer, scoopable ice cream, freeze the mixture for a few hours or overnight.
  • Allow to sit for 15-20 minutes before serving.
  • Garnish with a sprig of fresh mint.