No-Churn Watermelon Ice cream

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Freeze Time: 6

Total Time: 6 15

Servings: servings

Calories: 384kcal

Author: Jazzmine Woodard

Easy watermelon ice cream that tastes like summertime with just four ingredients

Print Recipe

Equipment

1 Blender
1 stand mixer or hand mixer
1 silicone spatula or kitchen spoon
2 mixing bowl
1 freezer safe container

Ingredients

4 cups fresh watermelon to yield about 2 ½ cups of watermelon puree/juice
2 cups heavy cream
14 ounces sweetened condensed milk
½ teaspoon fine sea salt

Instructions

Make the Watermelon Puree: Add watermelon to blender or food processor and pulse until your desired consistency is reached (pulsing a couple seconds at a tim for a chunky puree, which will produce little watermelon chunks throughout the ice cream or about 30 seconds for liquified watermelon juice, which will produce a smooth, uniform watermelon-flavored ice cream).
4 cups fresh watermelon
Make the Ice Cream Base: Using stand mixer with whisk attachment fitted or hand mixer, beat heavy cream until thickened and fluffy (about six minutes).
2 cups heavy cream
Meanwhile, use silicone spatula to mix together the sweetened condensed milk, watermelon juice, and salt together in a mixing bowl until uniform.
14 ounces sweetened condensed milk, ½ teaspoon fine sea salt
Using stand mixer with paddle attachment fitted or hand mixer, mix the condensed milk mixture into the whipped cream at a low speed, then spread the mixture into freezer-safe container.
Finish and Freeze: Cover the container and transfer to freezer to set for at least six hours.

Notes

How to Make Watermelon Serving Bowls

Thoroughly scrub and rinse the watermelon skin before cutting and carving out the fruit. Store the bowls in the fridge or freezer until you're ready to use. This works with a personal-sized cut into halves or the ends of a big watermelon.

Substitutions

Want a plant-based version? Use sweetened condensed coconut milk and coconut cream in place of the dairy products in this recipe, and you'll have a dairy-free frozen treat. Just note there will be a coconutty flavor in addition to the watermelon.

You can substitute half the watermelon in this recipe with other melons like cantaloupe or honeydew. Or other fruits like strawberries, bananas, mango, pineapple, etc.

Storage

Store this no-churn ice cream in an airtight, freezer-safe container in the freezer, and it will keep for up to three months, though the texture may start to turn icy after a few weeks.

Nutrition