Watermelon Ice Cream Juicy Summer (Printable version)
Cool off with creamy homemade watermelon ice cream featuring fresh fruit puree swirled into a rich vanilla cream base.
# List of ingredients:
→ 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
# Directions:
01 - Place cubed watermelon in blender and process until completely smooth. Strain through fine mesh sieve into large bowl to remove pulp if desired.
02 - Stir granulated sugar and lime juice into watermelon puree. Mix thoroughly until sugar is fully dissolved.
03 - In separate bowl, whip heavy cream with hand mixer until soft peaks form.
04 - Gently fold condensed milk, vanilla extract, and salt into whipped cream until just combined.
05 - Pour watermelon puree into cream mixture. Fold gently until fully incorporated and uniform in color.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours or until firm throughout.
08 - Let ice cream sit at room temperature 5 minutes before scooping and serving.
# Expert Advice:
01 -
- No ice cream maker needed, so you can make it on a whim without planning ahead
- The texture is incredibly smooth, almost like eating frozen velvet
- It captures that fresh watermelon taste without being watery or icy
02 -
- The freezing time is nonnegotiable, I once tried scooping it after 2 hours and ended up with watermelon soup instead of ice cream
- Straining the watermelon puree is worth the extra step, otherwise you'll get weird icy bits of pulp throughout
03 -
- Chill your loaf pan in the freezer for 15 minutes before pouring in the mixture, it helps the ice cream freeze faster and more evenly
- Press plastic wrap directly against the surface of the ice cream before freezing to prevent ice crystals from forming