Watermelon Ice Cream Summer (Printable)
Creamy frozen blend of fresh watermelon and sweetened cream, ideal for cooling off on warm summer afternoons.
# What You 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
# Steps:
01 - Place cubed watermelon in blender and blend 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 completely dissolves.
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 incorporated.
05 - Pour watermelon puree into cream mixture. Fold gently until fully combined and uniform color achieved.
06 - Pour mixture into loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours or until firm enough to scoop.
08 - Let sit at room temperature for 5 minutes before scooping and serving.
# Expert Advice:
01 -
- The taste is like capturing summer in a spoon, somehow both refreshing and creamy at once
- Its easier than you think, no ice cream maker required
02 -
- The texture will be firmer than store bought ice cream, so that 5 minute counter rest is essential
- Watermelon varies in sweetness, taste your puree before adding sugar and adjust if needed
03 -
- Chill your mixing bowl and beaters before whipping the cream for faster, better results
- Taste the final mixture before freezing and adjust lime juice or sugar now, you cannot fix it later