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

4 cups fresh watermelon, cubed and seeds removed
1 cup sweetened condensed milk
2 cups heavy whipping cream
1 tablespoon lime juice (optional, for brightness)
Pinch of salt

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Instructions

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).
Whip the cream: In a large mixing bowl, whip the heavy cream until stiff peaks form.
Mix base: In a separate bowl, combine the sweetened condensed milk, lime juice (if using), salt, and watermelon juice. Stir until well blended.
Fold together: Gently fold the watermelon mixture into the whipped cream until fully combined.
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.
Serve: Scoop and enjoy your refreshing homemade watermelon ice cream!

Notes

For extra texture, fold in mini chocolate chips to mimic watermelon seeds.
Use very ripe watermelon for the sweetest flavor.
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