Watermelon Ice Cream is cool and refreshing. Plus, it has only 2 ingredients (plus an optional garnish)! You don’t need an ice cream churn to make this delicious ice cream.
I love ice-cold watermelon. It’s my favorite summertime treat. I can eat it for lunch or a snack.
I also like making watermelon slushies and this easy-to-make ice cream.
Ingredients You’ll Need To Make Watermelon Ice Cream
- 5 cups seedless watermelon, cubed
- 1 can sweetened condensed milk
- Sprinkles or mini chocolate chips for garnish – totally optional
How To Make Watermelon Ice Cream
Line a baking sheet with parchment paper.
Spread the 5 cups of cubed watermelon on parchment paper and freeze for at least 4 hours.
Add frozen watermelon to a food processor.
Pulse on high until watermelon is in small pieces.
Add sweetened condensed milk.
Run the food processor on high until fully incorporated.
Pour watermelon mixture into a loaf pan and freeze for one hour or until fully frozen.
Helpful Hints
- You can use coconut cream as a healthier alternative to sweetened condensed milk.
- If you want the ice cream to look like it has watermelon “seeds” fold in chocolate chips before you freeze it for the second time.
How to Pick the Perfect Watermelon
I hate to spend money on a watermelon and it ends up “fuzzy” or lacking flavor. I just can’t with a fuzzy watermelon. That fuzzy taste just means the watermelon is overripe and not good. Yuck.
1. Carefully look the watermelon over.
You want a firm, symmetrical watermelon that is free from bruises, cuts, or dents.
2. Pick it up.
The watermelon should be heavy for its size.
3. Turn it over.
The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. The darker the yellow, the longer the watermelon has been on the vine. That means it should be full of flavor.
You’ll Also Love These Recipes!
- Easy Avocado Recipes
- No-Churn Peach Ice Cream
- Rocky Road Ice Cream
- Copycat Dairy Queen Butterfinger Blizzard
- Coffee Ice Cream Pie
Watermelon Ice Cream
Watermelon Ice Cream is pretty, creamy, and refreshing.
Ingredients
- 5 cups seedless watermelon, cubed
- 1 (14 oz.) can sweetened condensed milk
- Sprinkles or mini chocolate chips for garnish (optional)
Instructions
- Line a baking sheet with parchment paper.
- Spread cubed watermelon on parchment paper and freeze for at least 4 hours.
- Add frozen watermelon to a food processor and pulse on high until watermelon is in small pieces.
- Add sweetened condensed milk and run the food processor on high until fully incorporated.
- Pour watermelon mixture into a loaf pan and freeze for one hour or until fully frozen.
Notes
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