Description
This refreshing Watermelon Ice Cream is a delightful, no-churn summer dessert combining frozen watermelon with creamy sweetened condensed milk and heavy cream. It’s easy to make, bright, and perfect for cooling down on hot days, with a subtle hint of lime and vanilla for extra flavor.
Ingredients
Scale
Ice Cream Base
- 3 cups 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 Ingredients: Ensure the watermelon cubes are seedless and fully frozen before starting for the best texture.
- Blend the Base: Place the frozen watermelon into a high-speed blender or food processor, then add sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy, stopping occasionally to scrape down the sides.
- Adjust Consistency: If the blend is too thick to process properly, let the mixture thaw for a couple of minutes or add a small splash of extra cream to help it blend smoothly.
- Freeze the Mixture: Transfer the smooth mixture into a freezer-safe container, smooth the top, and cover it tightly.
- Chill: Freeze for at least 4 hours or until firm enough to scoop.
- Serve: Scoop into bowls or cones and enjoy immediately for a refreshing treat.
Notes
- For a dairy-free version, substitute the cream with full-fat coconut milk and use condensed coconut milk instead of sweetened condensed milk.
- Optionally, stir in mini chocolate chips before freezing to mimic watermelon seeds.