Description
Indulge in the refreshing sweetness of homemade Watermelon Ice Cream. This easy no-churn recipe combines frozen watermelon with creamy ingredients for a delightful summer treat.
Ingredients
Scale
- 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
Frozen Watermelon:
Ice Cream Base:
Instructions
- Blend Ingredients: Place frozen watermelon cubes in a blender with sweetened condensed milk, heavy cream, lime juice, vanilla extract, and salt. Blend until smooth.
- Transfer and Freeze: Pour mixture into a loaf pan, cover, and freeze for 4–6 hours until firm.
- Serve: Before serving, let ice cream soften at room temperature for 5–10 minutes.
Notes
- For a dairy-free version, use full-fat coconut milk and sweetened condensed coconut milk.
- Add mini chocolate chips to mimic watermelon seeds for a fun twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
