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Watermelon Ice Cream

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  • Author: Molly Yeh
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes (includes freezing time)
  • Yield: 6 servings
  • Category: Dessert
  • Method: No Bake/No Cook
  • Cuisine: American
  • Diet: Vegetarian

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


Instructions

  1. 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).

  2. Whip the cream: In a large mixing bowl, whip the heavy cream until stiff peaks form.

  3. Mix base: In a separate bowl, combine the sweetened condensed milk, lime juice (if using), salt, and watermelon juice. Stir until well blended.

  4. Fold together: Gently fold the watermelon mixture into the whipped cream until fully combined.

  5. 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.

  6. 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