Cantaloupe and ice cream? Yes, please! This Cantaloupe and Caramel Ice Cream Sundae is a summery sweet treat, and oh-so simple to make. Grab your melon baller and ice cream scoop, and let’s get started!
What’s Included In This Post
Who doesn’t love the simplicity and nostalgia of a good ol’ fashioned ice cream sundae? This version gets the glow-up treatment by swapping traditional toppings for some salty, crunchy additions.
There’s something wonderfully unexpected about pairing cantaloupe with caramel and peanuts. These simple sundaes walk the line between refreshing and indulgent, perfect for satisfying a craving on a hot day. Plus, this recipe is a great way to impress guests if you’re hosting a summer soiree.
Cantaloupe Caramel Sundae Ingredients
- Cantaloupe
- Vanilla ice cream
- Caramel sauce. Go with store-bought if you’re short on time. But if you have a favorite recipe for homemade caramel sauce, that would take this summer dessert to the next level!
- Chopped peanuts. Look for lightly salted and roasted peanuts for maximum flavor. The salty + sweet combo is always a favorite!
- Peanut brittle, an optional (but highly recommended) addition that amplifies the peanut flavor and adds crunchy shards of crispy sweetness
(full ingredient list with quantities in the recipe card below)
You’ll also need a melon baller or small spoon if you’re working with a whole melon. I like this one, which offers two different size options.
Starting with slices? Easy peasy! Just chop them into bite-sized pieces when it comes time to build your bowl.
Cantaloupe Nutrition
Here are five benefits to this juicy summer fruit. Cantaloupe is so much more than a refreshing snack!
- High in water content. Cantaloupe is about 90% water, making it a naturally refreshing option that can support hydration in hot weather or after physical activity.
- Excellent source of vitamin C. Like many fruits, cantaloupe is rich in vitamin C. This nutrient helps support immune health, among many other important functions in the body. One cup of cantaloupe contains over 100% of your daily recommended vitamin C.
- Provides beta-carotene. Cantaloupe gets its orange color from beta-carotene, which the body converts to vitamin A. This supports eye health and skin.
- Naturally sweet. Cantaloupe contains natural sugars (simple carbohydrates) along with a little bit of fiber. It can fit into a variety of balanced eating patterns to provide flavor, nutrients, and satisfaction.
- Easy to digest. Since it’s not a high-fiber fruit, cantaloupe is usually well-tolerated and easy on the digestive system. The soft texture also makes it easier to enjoy for anyone with dental concerns.
Tips for Choosing a Ripe Cantaloupe
As a registered dietitian, these are my top tips for selecting a supremely ripe and ready-to-eat cantaloupe:
- Look for a creamy colored melon with the slightest hint of green
- The blossom end (opposite the stem) should be barely soft when you press it. If it’s starting to crack a little bit, don’t worry! Just avoid cantaloupes that have large or very noticeable cracks on the bottom.
- The “netting” or textured surface should be growing all the way up to the stem.
- Pick a melon that feels heavy for its size, similar to other fruits that are meant to be juicy.
The stem may or may not be attached, but this isn’t a reliable sign of how ripe the melon is.
Street Smart Nutrition Tip: Melons come in all sizes, but you can avoid food waste by picking one that’s right-sized for this recipe. If you don’t have other options, look for sliced cantaloupe in the produce section and only buy what you need. Or, if you have leftover cantaloupe, try my Summer Panzanella Salad with Cantaloupe and Proscuitto or Halloumi Salad with Hot Honey.
How to Make Cantaloupe and Caramel Ice Cream Sundaes
This is an easy no-cook dessert recipe that’s quick and simple. Here’s how to do it:
- Pull your tub of vanilla ice cream from the freezer to let it gently thaw as you prep the melon. This makes it easier to scoop, and it only takes a few minutes for it to start to soften.
- Wash and scrub the cantaloupe before slicing open and scooping out the seeds. This is a food safety precaution, even though the rind won’t be used.
- Use a melon baller or small spoon to scoop the cantaloupe into serving bowls.
- Follow the melon with scoops of vanilla ice cream, layering or distributing the scoops for an appetizing arrangement in the bowl.
- Roughly chop or crush the peanuts and peanut brittle into small pieces. Sprinkle on top of the cantaloupe and ice cream.
- Finish with a drizzle of caramel sauce (store-bought or homemade, totally up to you).
All that’s left to do is grab a spoon and dig in!
Street Smart Nutrition Tip: If you have a Ninja Creami or ice cream maker, you can make your own homemade vanilla ice cream recipe instead. Just note that homemade ice cream tends to melt faster due to the softer texture. Skip the thawing step, otherwise your ice cream might melt too fast.
Cantaloupe Sundae Recipe Variations
Like nearly all of my recipes, you can get as creative as you want to with your customizations. Here are a few tips to try:
- Switch to coconut-flavored ice cream for a tropical twist. Or, for a dairy-free version, go with your favorite brand of dairy-free ice cream.
- Swap the peanuts for candied pecans or walnuts for a different nutty flavor.
- Make a nut-free version using roasted pumpkin seeds (pepitas).
- Add some chopped mint for a refreshing herbal note, or a dash of cinnamon just before serving.
And if you’re looking for a less sweet version, skip the peanut brittle or caramel sauce. You can use as much or as a little as you like. That’s the beauty of making your own ice cream sundaes at home!
Cantaloupe and Caramel Ice Cream Sundaes
Ingredients
- 1 cup fresh cantaloupe, scooped with a melon baller or sliced into bite-sized pieces
- 1/2 cup vanilla ice cream
- 1 tbsp caramel sauce or syrup
- 1 tbsp chopped peanuts, lightly salted and roasted
- 1 tbsp crushed peanut brittle, approximate if using one piece per serving
Instructions
- Pull the vanilla ice cream from the freezer to allow it to slightly thaw before scooping.
- Wash and scrub the cantaloupe before slicing open and scooping out the seeds.
- Use a melon baller or small spoon to scoop the cantaloupe into serving bowls. If using sliced cantaloupe, roughly chop into bite-sized pieces.
- Follow the melon with small scoops of vanilla ice cream, layering or distributing the scoops for an appetizing arrangement in the bowl.
- Roughly chop or crush the peanuts and peanut brittle into small pieces. Sprinkle on top of the cantaloupe and ice cream. Finish with a drizzle of caramel sauce and serve immediately.
Notes
Nutrition
I hope you enjoy this simple cantaloupe and ice cream recipe! Cantaloupe and Caramel Sundaes are a unique twist on a summer classic. If you enjoy the recipe, let me know with a rating or comment. Then check out my collection of more Simple Summer Desserts featuring peak-season summer fruit.
And as always, thanks for visiting the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
