Description
This refreshing watermelon ice cream recipe combines frozen watermelon cubes with sweetened condensed milk, heavy cream, lime juice, and vanilla extract to create a creamy, sweet summer treat. It requires no churning and is easy to make using a high-powered blender or food processor, perfect for a quick homemade dessert.
Ingredients
Scale
Ice Cream Base
- 4 cups fresh seedless watermelon, cubed and frozen
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon lime juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend Ingredients: Place the frozen watermelon cubes into a high-powered blender or food processor. Add the sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt. Blend the ingredients until the mixture is smooth and creamy, stopping occasionally to scrape down the sides for an even blend.
- Freeze the Mixture: Transfer the blended mixture into a loaf pan or an airtight container. Cover it tightly and place it in the freezer for at least 4 to 6 hours or until the ice cream becomes firm.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. This makes it easier to scoop and serve.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and use sweetened condensed coconut milk.
- Add mini chocolate chips to mimic watermelon seeds for a fun and playful twist.
