Description
This homemade watermelon ice cream is light, refreshing, and naturally sweet. It’s made with real watermelon and just a few simple ingredients. No eggs, no churning—just pure summertime flavor in every scoop!
Ingredients
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4 cups seedless watermelon, cubed and frozen
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1 cup sweetened condensed milk
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1 cup heavy whipping cream (cold)
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1 tablespoon lime juice (optional, for brightness)
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Pinch of salt
Instructions
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Freeze the watermelon: Cube fresh seedless watermelon and freeze it for at least 4 hours or overnight.
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Whip the cream: In a mixing bowl, whip the cold heavy cream until stiff peaks form.
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Blend watermelon: In a blender or food processor, blend the frozen watermelon cubes until smooth.
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Mix everything together: Gently fold the watermelon puree, sweetened condensed milk, lime juice (if using), and salt into the whipped cream.
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Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or until firm.
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Serve: Let sit at room temp for 5–10 minutes before scooping. Enjoy!
Notes
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For a dairy-free version, swap heavy cream with coconut cream and use sweetened condensed coconut milk.
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Lime juice adds a little zing that pairs really well with the watermelon.
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You can also add mini chocolate chips to mimic watermelon seeds for a fun twist!
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 21g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg