Watermelon ice cream is a refreshing and unique dessert that captures the sweet, juicy flavor of watermelon in a creamy, frozen treat. It’s perfect for summer and can be made in various ways, from no-churn recipes to using an ice cream maker. Here’s a simple recipe to try:
Watermelon Ice Cream Recipe
Ingredients:
- 2 cups fresh watermelon (seedless or seeds removed), pureed
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1-2 tablespoons lime or lemon juice (optional, for a tangy twist)
- A pinch of salt
- Optional: 1-2 drops of red food coloring (for a brighter color)
Instructions:
- Prepare the Watermelon:
- Cut the watermelon into chunks and remove any seeds.
- Puree the watermelon in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove any pulp, if desired.
- Mix the Ingredients:
- In a large bowl, whisk together the heavy cream and sweetened condensed milk until smooth.
- Add the watermelon puree, lime or lemon juice (if using), and a pinch of salt. Mix well.
- If you want a more vibrant color, add a drop or two of red food coloring.
- Churn or Freeze:
- With an Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for a few hours to firm up.
- No-Churn Method: Pour the mixture into a loaf pan or airtight container. Freeze for 4-6 hours, stirring every hour to break up ice crystals, until firm.
- Serve:
- Scoop and enjoy! Garnish with fresh watermelon chunks or mint leaves for extra flair.
Tips:
- For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free condensed milk alternative.
- Add mini chocolate chips or chopped nuts for texture.
- If the mixture is too watery, reduce the watermelon puree by simmering it on the stove for 10-15 minutes to concentrate the flavor.
This watermelon ice cream is light, fruity, and perfect for cooling down on a hot day! �🍉
