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
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4 cups seedless watermelon, cubed and frozen
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1/2 cup sweetened condensed milk
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1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
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1 tablespoon lime juice
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1 teaspoon vanilla extract
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Pinch of salt
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Optional: mini chocolate chips (to mimic watermelon seeds!)
Instructions
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Freeze the watermelon: Cut watermelon into cubes and freeze until solid (at least 4 hours or overnight).
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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.
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Tip: You may need to scrape down the sides or add a splash more cream to help it blend.
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Stir in extras (optional): Fold in mini chocolate chips for a fun twist.
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Freeze: Pour the mixture into a loaf pan or airtight container. Smooth the top and freeze for 2–3 hours, or until scoopable.
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Serve: Let sit at room temp for 5–10 minutes before scooping. Enjoy!
Notes
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For extra watermelon flavor, add a bit of watermelon juice before blending.
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Make it dairy-free with full-fat coconut milk and a dairy-free condensed milk substitute.
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Add a little honey if your watermelon isn’t super sweet.