Description

This homemade watermelon ice cream is light, fruity, and super refreshing—perfect for hot summer days. It’s made with real watermelon, a touch of cream, and just the right amount of sweetness. No ice cream maker needed!

Ingredients

4 cups seedless watermelon, cubed and frozen
1 cup heavy cream (or coconut cream for dairy-free)
1/2 cup sweetened condensed milk
1 tsp vanilla extract
Juice of 1/2 lime (optional, for brightness)

Pinch of salt

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Instructions

Cut the watermelon into small cubes and freeze for at least 4 hours or overnight.
In a food processor or high-speed blender, add the frozen watermelon cubes, heavy cream, sweetened condensed milk, vanilla, lime juice, and salt.
Blend until smooth and creamy. Scrape down the sides as needed.
Pour the mixture into a loaf pan or airtight container.
Cover and freeze for 2–4 hours, or until scoopable.
Let it sit at room temperature for a few minutes before serving for easier scooping.

Notes

For a dairy-free version, use full-fat coconut cream and coconut condensed milk.
Want a chunkier texture? Stir in mini chocolate chips or small watermelon chunks before freezing.

You can adjust the sweetness based on the ripeness of your watermelon

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 18g
Sodium: 30mg
Fat: 10g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg