Ninja Creami Cantaloupe Ice Cream Recipe

Directions

• Prepare the Cantaloupe: Start by scooping out the seeds from your cantaloupe and dicing it into small chunks. Place the diced cantaloupe in a blender or food processor.
• Blend the Cantaloupe: Blend the cantaloupe until smooth. This should yield about 1 cup of cantaloupe puree. If you prefer a chunkier texture, blend less or pulse to retain some pieces.
• Combine Ingredients: In a mixing bowl, combine the cantaloupe puree, heavy cream, whole milk, sugar, vanilla extract, and salt. Stir until the sugar is fully dissolved and the mixture is smooth.
• Optional Lemon Twist: For a brighter, more refreshing flavor, add a tablespoon of lemon juice to the mix. This step is optional but recommended if you enjoy a hint of tanginess.
• Freeze the Mixture: Pour the mixture into the Ninja Creami pint container. Secure the lid tightly and place it in the freezer for at least 24 hours to ensure it’s fully frozen.
• Prepare for Processing: Once the mixture is frozen solid, remove the lid and insert the container into your Ninja Creami machine.
• Process the Ice Cream: Select the “Ice Cream” function on your Ninja Creami and let the machine do its magic. This step usually takes about 3-5 minutes.
• Re-spin if Necessary: If the texture appears too crumbly, re-spin the mixture once or twice until it reaches your desired creaminess.
• Serve Immediately: Scoop out your cantaloupe ice cream into bowls or cones. You can top it with fresh mint, a drizzle of honey, or even some extra diced cantaloupe for a refreshing garnish.
• Store Leftovers: If you have any leftovers (unlikely!), store them in the Ninja Creami container and freeze again. To serve later, just re-spin to restore the creamy texture.