Description
This refreshing watermelon ice cream is perfect for hot summer days!
Ingredients
Scale
- 4 cups watermelon, cubed and seeds removed
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Start by placing your watermelon cubes into a blender. Blend until completely smooth, creating a vibrant pink puree that smells just like a freshly cut melon at a picnic. If you prefer a smoother texture, you can strain the juice to remove any pulp, though I often leave it in for that natural feel.
- In a separate bowl, whisk together the heavy cream and sweetened condensed milk until well combined. This mixture is where the magic happens—it gives the ice cream its rich, creamy base without needing an ice cream maker.
- Stir in the vanilla extract, lemon juice, and a pinch of salt. The lemon brightens the flavor and balances the sweetness, making the watermelon taste even more vibrant.
- Now gently fold the watermelon puree into the cream mixture. Take your time here—watching the soft pink swirl into the creamy base is part of the joy.
- Pour the mixture into a freezer-safe container and smooth out the top. Cover and freeze for at least 6 hours, or until firm. I usually leave it overnight, which makes the anticipation even sweeter.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy the creamy, refreshing taste of homemade watermelon ice cream.
Notes
- Making this watermelon ice cream always reminds me of those slow summer afternoons when the kitchen feels like the coolest place in the house, even without air conditioning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg