Cantaloupe Ice Cream (No-Churn)

In a blender, combine 3 cups of diced cantaloupe, 1/2 cup granulated sugar, 1/8 teaspoon salt, and 1 tablespoon lemon juice.

Blend on high until the mixture is completely smooth, then chill it for at least 30 minutes in the refrigerator until very cold.

In a large bowl, combine 1 can (14 ounces) of sweetened condensed milk and 1 teaspoon vanilla extract. Set aside.

In another large mixing bowl, whip 2 cups of heavy whipping cream with a stand mixer or electric hand mixer until stiff peaks form.

Stir the chilled cantaloupe purée into the sweetened condensed milk and vanilla mixture, blending gently until the base is smooth and fully combined.

Gently fold the cantaloupe mixture into the whipped cream, taking care to keep the mixture light and airy as it comes together.

Pour the ice cream mixture into an 8x8 or 9x9 freezer‑safe pan, smoothing the top, and freeze for several hours—or preferably overnight—until fully set and scoopable.

Scoop and serve!

Enjoy!

For more easy no-bake desserts, check out these next:

• Piña Colada Cream Pie (No-Bake)
• Easy Chocolate Pudding
• Huckleberry Cheesecake Ice Cream (No-Churn)
• Lemon Mousse
• Irish Cream Chocolate Cheesecake (No-Bake)
• Peach Trifle Dessert Cups
• Old-Fashioned Blueberry Ice Cream Soda🫐
• Southern Style Banana Pudding