Cantaloupe Sea Salt Ice Cream 

This delightful ice cream combines the natural sweetness of ripe cantaloupe with a hint of sea salt, creating a refreshing and satisfying treat. Inspired by a childhood memory of adding salt to melon, this flavor offers a gourmet twist on traditional ice cream. It's rich in electrolytes, making it a perfect post-workout dessert. The subtle saltiness enhances the sweetness, providing a balanced and indulgent experience. Whether you're enjoying it on a warm day or as a special dessert, this cantaloupe sea salt ice cream is sure to impress.

Ingredients:

• 1 cup milk of choice (raw or A2A2 recommended; for GAPS diet, use coconut milk)
  
  

• 1 cup heavy cream or probiotic/real sour cream (for GAPS)
  
  

• ½ cup fresh cantaloupe, chopped
  
  

• ⅓ cup honey (for Keto, use a liquid low-carb sweetener like allulose)
  
  

• 1 tablespoon vanilla extract or vodka (optional, but for best texture)
  
  

• ¼ to ½ teaspoon quality sea salt (adjust to taste; do not use table salt)
  
  

Directions:

1. In a blender, combine the milk, cantaloupe, honey, vanilla extract (or vodka), and sea salt. Blend for about 40 seconds until completely smooth and the honey has fully dissolved.
   
   

2. Add the heavy cream to the blender and blend briefly until evenly incorporated.
   
   

3. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
   
   

4. Once churned, serve immediately for a soft-serve texture or transfer to a container and freeze for 1–3 hours for a firmer consistency.
   
   

Nutritional Information (per serving):

• Calories: 259 kcal
  
  

• Carbohydrates: 4 g
  
  

• Protein: 3 g
  
  

• Fat: 24 g
  
  

• Saturated Fat: 15 g
  
  

• Cholesterol: 88 mg
  
  

• Sodium: 197 mg
  
  

• Potassium: 183 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 5 g
  
  

• Vitamin A: 1650 IU
  
  

• Vitamin C: 8 mg
  
  

• Calcium: 110 mg
  
  

• Iron: 1 mg