Watermelon Ice Cream
This refreshing 2-ingredient Watermelon Ice Cream is the ultimate summer dessert—quick to make, naturally sweet, and perfect for hot days without needing an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 litre (4–6 scoops)
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 cups (530g) watermelon flesh, deseeded, chopped, and frozen
- ½ cup sweetened condensed milk
Instructions
- Cut and deseed watermelon, then chop into cubes.
- Spread cubes on a parchment-lined tray and freeze for 4–6 hours until solid.
- Place frozen watermelon cubes in a high-powered blender.
- Add sweetened condensed milk.
- Blend until smooth and creamy, scraping down sides as needed.
- Transfer mixture into an airtight, freezer-safe container.
- Freeze for another 3–4 hours until scoopable.
- Thaw for 8–10 minutes before serving if too hard.
Notes
- Use seedless watermelon to skip deseeding.
- Always freeze immediately after blending to avoid texture separation.
- Consume within 3–4 days to prevent ice crystal buildup.
- Freeze in popsicle molds for watermelon ice pops.
- Add toppings like mint, pistachios, or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 scoop (~165g)
- Calories: 704
- Sugar: 127g
- Sodium: 201mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 137g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 52mg
Find it online: https://recipeeasily.com/watermelon-ice-cream-recipe/