Cantaloupe Ice Cream

Doris Bell
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 1/2 cup sugar
  • 6 eggs ( I use Egg Beaters®)
  • 1 quart half and half
  • 1 medium size Cool Whip®
  • 1 large ripe cantaloupe
  • 1 tsp vanilla

Blend cantaloupe in blender. Mix all ingredients together. Finish filling with whole milk.


Given by
Jeanie Bennett

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