Name: Dairy-free Cantaloupe Coconut Ice Cream
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Dairy-free
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

Dairy-free Cantaloupe Coconut Ice Cream

5 ingredients. Easy, delicious, creamy and naturally sweetened dairy-free ice cream.

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
6	10minutes

Cook Time

25minutes

Servings	Prep Time
6	10minutes

Cook Time

25minutes

Ingredients

4cups ripe cantaloupe(cut into cubes)
1can coconut milk(full fat and unsweetened)
1cup hemp milk(unsweetened)
1⁄4 cup maple syrup(or honey or agave nectar or a mix)
1tablespoon vanilla extract

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.