Description
This refreshing Watermelon Ice Cream is a perfect summer dessert that requires no churning. Made with ripe watermelon, creamy heavy cream, and sweetened condensed milk, it delivers a sweet and tangy flavor with a smooth, creamy texture. Easy to prepare and freezer-friendly, this homemade ice cream will delight your taste buds on hot days.
Ingredients
Scale
Watermelon Base
- 4 cups seedless watermelon, cubed
Cream Mixture
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Watermelon Puree: Place the watermelon cubes in a blender and blend until smooth. Pour the puree through a fine mesh strainer into a large bowl to remove excess pulp, ensuring a smooth texture for the ice cream.
- Mix Cream Ingredients: In a separate bowl, whisk together the heavy cream, sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt until well combined and creamy.
- Combine Mixtures: Stir the strained watermelon puree into the cream mixture until fully incorporated.
- Freeze the Mixture: Pour the combined mixture into a loaf pan or freezer-safe container. Cover and place in the freezer for at least 6 hours to firm up. For a creamier texture, stir the mixture every 2 hours during freezing.
- Serve: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop.
Notes
- Use very ripe, sweet watermelon for the best flavor.
- You can add mini chocolate chips to resemble watermelon seeds for a fun twist.
- For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free sweetened condensed milk.
