Go Back
–+ servings
Large pan of watermelon ice cream. A scoop of ice cream is in the ice cream scoop.
Print Recipe
5 from 1 vote

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!
Prep Time5 minutes
Freezing Time4 hours
Total Time4 hours 5 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 199kcal
Author: Samantha Erb

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: 199kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 333mg | Fiber: 1g | Sugar: 35g | Vitamin A: 889IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 0.4mg