Description

This homemade watermelon ice cream is creamy, fruity, and super refreshing. Made with fresh watermelon, cream, and a touch of sweetness, it’s the perfect treat for hot weather. No ice cream maker needed!

Ingredients

4 cups seedless watermelon, cubed
1 cup heavy cream
1/2 cup sweetened condensed milk
1 tbsp lime juice (optional, for a tangy twist)
1 tsp vanilla extract

Pinch of salt

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Instructions

Cut the watermelon into small cubes and remove any seeds. Measure out 4 cups.
Place the watermelon cubes in a blender and blend until smooth.
Strain the watermelon puree through a fine mesh sieve to remove pulp (optional for smoother texture).
In a large mixing bowl, whisk together the watermelon juice, sweetened condensed milk, vanilla extract, lime juice, and salt.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the watermelon mixture until well combined.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top.
Cover and freeze for at least 6 hours, or until firm.
Let sit at room temperature for a few minutes before scooping. Enjoy!

Notes

For extra texture, add mini chocolate chips (they look like watermelon seeds!).
You can use coconut cream instead of heavy cream for a dairy-free version.
The lime juice brightens the flavor but is optional.

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 17g
Sodium: 40mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg