Watermelon Ice Cream Juicy Summer (Printable)
Refreshing frozen treat blending ripe watermelon into creamy perfection for hot summer days.
# What You'll Need:
→ Fruit Base
01 - 4 cups seedless watermelon, cubed
02 - ½ cup granulated sugar
03 - 1 tablespoon freshly squeezed lime juice
→ Ice Cream Mixture
04 - 1 cup heavy cream
05 - ½ cup sweetened condensed milk
06 - ¼ teaspoon vanilla extract
07 - Pinch of salt
# How to Make It:
01 - Place cubed watermelon in blender and process until completely smooth. Strain through fine mesh sieve into large bowl to remove pulp, if desired.
02 - Stir granulated sugar and lime juice into watermelon puree. Mix thoroughly until sugar is fully dissolved.
03 - In separate bowl, whip heavy cream with hand mixer until soft peaks form.
04 - Gently fold condensed milk, vanilla extract, and salt into whipped cream until just combined.
05 - Pour watermelon puree into cream mixture. Fold gently until well incorporated and uniform in color.
06 - Pour mixture into loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours until firm enough to scoop.
08 - Let ice cream sit at room temperature for 5 minutes before scooping into bowls or cones.
# Expert Advice:
01 -
- No ice cream maker required for the creamiest, fluffiest texture imaginable
- Uses up that abundance of summer watermelon before it goes bad
- The lime brings out watermelons natural sweetness in ways you would not expect
02 -
- Skip straining the watermelon puree and your ice cream will have tiny crunchy bits throughout, which some people actually love
- Do not try to rush this by increasing the lime juice or the flavor will become unpleasantly sharp
03 -
- Make sure your watermelon is at room temperature before blending for the sweetest flavor
- Never fill your freezer container to the very top because the mixture will expand as it freezes