Watermelon Ice Cream Juicy Summer (Printable)
Creamy homemade watermelon ice cream featuring fresh fruit and a velvety texture. Perfect for hot summer days.
# What you'll need:
→ Fruit Base
01 - 4 cups seedless watermelon, cubed
02 - ½ cup granulated sugar
03 - 1 tablespoon freshly squeezed lime juice
→ Ice Cream Mixture
04 - 1 cup heavy cream
05 - ½ cup sweetened condensed milk
06 - ¼ teaspoon vanilla extract
07 - Pinch of salt
# How to make it:
01 - Blend the cubed watermelon until completely smooth. Strain through a fine mesh sieve into a large bowl to remove any pulp if a smoother texture is preferred.
02 - Stir granulated sugar and lime juice into the watermelon puree. Mix thoroughly until sugar is fully dissolved.
03 - In a separate bowl, whip the heavy cream using a hand mixer until soft peaks form.
04 - Gently fold the condensed milk, vanilla extract, and salt into the whipped cream until just combined.
05 - Pour the watermelon puree into the cream mixture and fold gently until the mixture is uniformly colored and well blended.
06 - Transfer the mixture to a loaf pan or airtight container. Cover tightly with plastic wrap or a secure lid.
07 - Freeze for at least 4 hours, or until the ice cream reaches a firm, scoopable consistency.
08 - Let the ice cream sit at room temperature for 5 minutes to soften slightly before scooping into bowls or cones.
# Expert Tips:
01 -
- This ice cream captures everything we love about summer in a bowl without requiring an actual ice cream machine
- The watermelon keeps it incredibly light and refreshing while the creamy base makes it feel indulgent
02 -
- Do not skip straining the watermelon unless you enjoy an icy texture in your ice cream
- Leaving the ice cream out too long before serving makes it melt faster than regular ice cream because of all that fruit
03 -
- Start with your watermelon at room temperature so it blends more easily
- Freeze your loaf pan for ten minutes before pouring in the mixture to speed up setting time