Description
This refreshing Watermelon Ice Cream is a perfect summer dessert made with frozen watermelon, sweetened condensed milk, and cream. It’s a no-churn recipe that blends fresh fruit with creamy ingredients to create a smooth, delicious treat that’s easy to make at home.
Ingredients
Scale
Ice Cream Base
- 4 cups fresh seedless watermelon, cubed and frozen
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon lime juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the blender: Place the frozen watermelon cubes in a high-powered blender or food processor to ensure smooth blending.
- Add remaining ingredients: Add sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt to the blender with the watermelon.
- Blend mixture: Blend all ingredients until smooth and creamy, scraping down the sides of the blender as needed to make sure everything is evenly mixed.
- Freeze the mixture: Transfer the creamy watermelon mixture to a loaf pan or an airtight container. Cover and place it in the freezer for 4–6 hours or until the ice cream is firm.
- Soften before serving: Remove from the freezer and let sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop and serve.
Notes
- For a dairy-free version, substitute the heavy cream and sweetened condensed milk with full-fat coconut milk and sweetened condensed coconut milk.
- For a fun twist, add mini chocolate chips to mimic watermelon seeds.
