| Servings | Prep Time | Cook Time |
| 6 | 10minutes | 25minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 4 cups ripe cantaloupe (cut into cubes)
- 1 can coconut milk (full fat and unsweetened)
- 1 cup hemp milk (unsweetened)
- 1⁄4 cup maple syrup (or honey or agave nectar or a mix)
- 1 tablespoon vanilla extract
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Ingredients
Servings:
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Instructions
- Combine all ingredients in a blender and process until smooth.
- Pour into ice cream maker and follow manufacturer’s directions.
- Store leftovers in airtight container in the freezer for up to 2 weeks. Because of the high water content in cantaloupe, it will become very hard when frozen. Allow to sit in room temperature for 5-10 minutes before serving.
Recipe Notes
Refrigerating the can of coconut milk for at least one hour before will help make the ice cream making process more efficient.
The hemp milk can be substituted with any dairy-free milk, such as soy milk, rice milk or almond milk.
Adjust the amount of sweetener you use based on the ripeness of your cantaloupe. The riper your cantaloupe is, the sweeter it will be.
