Watermelon Ice Cream Juicy Summer (Printable Version)
Creamy frozen dessert blending fresh watermelon with sweet cream and lime
# What You 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
# Directions:
01 - Place cubed watermelon in blender and blend 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 well 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 incorporated.
05 - Pour watermelon puree into cream mixture and fold gently until well combined and uniform in color.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for at least 4 hours or until firm enough to scoop.
08 - Let ice cream sit at room temperature for 5 minutes before scooping and serving.
# Expert Tips:
01 -
- No ice cream machine required and it comes out perfectly smooth every single time
- The taste captures exactly biting into cold watermelon on a sweltering July afternoon
- Ready in under 30 minutes of active work but tastes like you fussed all day
02 -
- Straight from the freezer this will be rock hard so those 5 minutes of patience really do matter
- The watermelon flavor mellows slightly after freezing so taste the puree before freezing and add more lime if needed
03 -
- Chill your mixing bowl and beaters beforehand for faster whipping
- Fold mixtures gently to maintain all the air you whipped into that cream