Description
This homemade watermelon ice cream is light, creamy, and bursting with fresh watermelon flavor. Made with just a few simple ingredients, it’s a fun and fruity dessert that’s perfect for hot weather—no ice cream maker needed!
Ingredients
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4 cups fresh watermelon, cubed and seeds removed
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1 cup sweetened condensed milk
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2 cups heavy whipping cream
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1 tablespoon lime juice (optional, for brightness)
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Pinch of salt
Instructions
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Puree the watermelon: Add the cubed watermelon to a blender or food processor and blend until smooth. Strain through a fine mesh sieve to remove pulp (you should have about 2 cups of juice).
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Whip the cream: In a large mixing bowl, whip the heavy cream until stiff peaks form.
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Mix base: In a separate bowl, combine the sweetened condensed milk, lime juice (if using), salt, and watermelon juice. Stir until well blended.
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Fold together: Gently fold the watermelon mixture into the whipped cream until fully combined.
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Freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or overnight, until firm.
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Serve: Scoop and enjoy your refreshing homemade watermelon ice cream!
Notes
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For extra texture, fold in mini chocolate chips to mimic watermelon seeds.
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Use very ripe watermelon for the sweetest flavor.
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Can be made vegan by using coconut cream and dairy-free condensed milk.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg