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Watermelon Ice Cream Recipe

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 3–5 hours
  • Total Time: About 5 hours
  • Yield: Makes about 6 servings
  • Category: Dessert
  • Method: No Bake/No Cook
  • Cuisine: American

Description

This homemade Watermelon Ice Cream is light, creamy, and bursting with real watermelon flavor. Made with just a handful of simple ingredients, it’s fruity and refreshing with a hint of sweetness—no ice cream maker required! Perfect for hot days and backyard snacking.

Ingredients

  • 4 cups seedless watermelon, cubed and frozen

  • 1/2 cup sweetened condensed milk

  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

  • 1 tablespoon lime juice

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Optional: mini chocolate chips (to mimic watermelon seeds!)

Instructions

  1. Freeze the watermelon: Cut watermelon into cubes and freeze until solid (at least 4 hours or overnight).

  2. Blend the base: In a high-powered blender or food processor, combine frozen watermelon, sweetened condensed milk, heavy cream, lime juice, vanilla, and salt. Blend until smooth and creamy.

    • Tip: You may need to scrape down the sides or add a splash more cream to help it blend.

  3. Stir in extras (optional): Fold in mini chocolate chips for a fun twist.

  4. Freeze: Pour the mixture into a loaf pan or airtight container. Smooth the top and freeze for 2–3 hours, or until scoopable.

  5. Serve: Let sit at room temp for 5–10 minutes before scooping. Enjoy!

Notes

  • For extra watermelon flavor, add a bit of watermelon juice before blending.

  • Make it dairy-free with full-fat coconut milk and a dairy-free condensed milk substitute.

  • Add a little honey if your watermelon isn’t super sweet.

Find it online: https://recipe.ukfinda.com/watermelon-ice-cream-recipe.htm