Easy Watermelon Ice Cream
My creamy and refreshing watermelon ice cream comes together with just 3 ingredients and zero fancy equipment required. It’s the perfect no-churn summer dessert!
Equipment
Ingredients
- 7-8 cups watermelon cut into large cubes
- 14 ounce can sweetened condensed milk
- pinch salt
Instructions
- Place cubes of watermelon onto a parchment-lined baking sheet and freeze until solid (about 3 hours).
- Place the frozen watermelon into a blender or food processor along with the condensed milk and salt.
- Blend until the mixture is smooth, and no chunks of watermelon remain.
- Pour the mixture into a loaf pan, freeze for at least 1 hour (or until properly frozen), and then serve.
Notes
- If freezing it more than 3 hours, the texture will get hard. Just leave it out for about 10 minutes before scooping to soften it up.
- When prepping the melon, make sure to remove any black seeds.
- If using a high-powered blender like a Vitamix, the mixture melts a little when blending. If that happens, just freeze it a bit longer before serving.
- Try to keep the watermelon cubes around the same size so they freeze evenly.
- Store leftovers in the freezer for up to 2 weeks. Since the texture will be harder, leave it on the counter for 10 minutes before scooping.
Nutrition
Calories: 199kcalCarbohydrates: 37gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 69mgPotassium: 333mgFiber: 1gSugar: 35gVitamin A: 889IUVitamin C: 12mgCalcium: 150mgIron: 0.4mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!