Description
This Watermelon Ice Cream is a cool and creamy frozen treat bursting with juicy watermelon flavor. It’s easy to make with just a blender and a freezer, no fancy equipment needed. Naturally sweet and super refreshing – perfect for hot days!
Ingredients
4 cups seedless watermelon, cubed and frozen
1/2 cup sweetened condensed milk
1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
1 tsp vanilla extract
1 tbsp lime juice (optional, for a tangy twist)
Pinch of salt
Instructions
-
Cut the watermelon into cubes and freeze for at least 4 hours or overnight.
-
In a high-speed blender or food processor, combine frozen watermelon, sweetened condensed milk, heavy cream, vanilla, lime juice (if using), and salt.
-
Blend until smooth and creamy, stopping to scrape down the sides if needed.
-
For soft-serve texture, serve immediately.
-
For a scoopable ice cream, transfer mixture to a loaf pan or airtight container. Smooth the top and freeze for 2–3 hours until firm.
-
Let sit at room temp for 5–10 minutes before scooping. Enjoy!
Notes
-
Adjust sweetness by adding more condensed milk or a drizzle of honey if your watermelon isn’t super sweet.
-
Make it vegan by using coconut cream and a plant-based condensed milk.
-
Add mini chocolate chips for a “watermelon chocolate chip” vibe!