Watermelon Ice Cream Juicy Summer (Printable Version)

Creamy frozen dessert blending fresh watermelon puree with whipped cream and condensed milk for a refreshing summer treat.

# 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

# 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 fully dissolves.
03 - In separate bowl, beat 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. Fold gently until fully combined and uniform in color.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours or until firm throughout.
08 - Let stand at room temperature 5 minutes before scooping and serving.

# Expert Tips:

01 -
  • No ice cream maker required so you can make it tonight with tools you already own
  • The taste captures pure summer in a way store bought versions never achieve
  • Clean up takes about five minutes and then your freezer does all the work
02 -
  • Straining the watermelon puree is absolutely necessary for smooth ice cream so do not skip this step
  • Over-whipping the cream will make your final texture dense instead of light and airy
  • The ice cream freezes harder than store bought varieties so that five minute wait before serving makes all the difference
03 -
  • Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream
  • Use the ripest watermelon you can find because underripe fruit will taste disappointingly bland
  • Press plastic wrap directly against the surface before freezing to prevent ice crystals from forming

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