Description
This Easy Watermelon Ice Cream is a refreshing, dairy-infused frozen dessert that combines the natural sweetness of frozen watermelon cubes with creamy sweetened condensed milk. Perfect for hot summer days, this no-churn recipe requires just a few ingredients and simple blending and freezing steps to deliver a smooth, cool treat that’s perfect for the whole family.
Ingredients
Ingredients
- 7-8 cups watermelon, cut into large cubes
- 14 ounce can sweetened condensed milk
- Pinch of salt
Instructions
- Freeze Watermelon Cubes: Place the watermelon cubes onto a parchment-lined baking sheet in a single layer and freeze them until they are completely solid, which takes about 3 hours. This step ensures the watermelon is firm enough to blend smoothly.
- Blend Ingredients: Transfer the frozen watermelon cubes into a blender or food processor. Add the sweetened condensed milk and a pinch of salt. Blend the mixture until it is completely smooth and no pieces of watermelon remain, creating a creamy ice cream base.
- Freeze the Mixture: Pour the blended watermelon ice cream mixture into a loaf pan or a suitable container. Freeze it for at least 1 hour or until it is properly set and firm enough to scoop.
- Serve: Once the ice cream is frozen solid, scoop it into bowls or cones and enjoy your homemade watermelon ice cream immediately for the best texture and flavor.
Notes
- For best results, ensure the watermelon is fully frozen before blending to achieve a creamy texture.
- Adjust sweetness by varying the amount of sweetened condensed milk according to your taste preference.
- This ice cream is best enjoyed within 1-2 days for optimal flavor and texture.
- If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping.
- Adding a few drops of lemon or lime juice can enhance the fresh flavor of the watermelon if desired.
