Watermelon Ice Cream Juicy Summer (Printable)

Creamy, refreshing watermelon ice cream made with fresh fruit and whipped cream. Perfect summer treat.

# What You’ll 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

# How To Make It:

01 - Blend cubed watermelon 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 - Using hand mixer, whip heavy cream in separate bowl 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 uniformly combined.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours until firm throughout.
08 - Let sit at room temperature 5 minutes before scooping.

# Expert Tips:

01 -
  • The texture is somewhere between sorbet and premium ice cream, light enough for after dinner but rich enough to feel indulgent
  • You only need five minutes of active work before the freezer does everything else
02 -
  • The watermelon puree adds water content that affects freezing, so this melts faster than regular ice cream
  • Overfolding the puree into the cream will deflate it and make the final texture icy instead of creamy
03 -
  • Chill your loaf pan in the freezer for twenty minutes before pouring in the mixture to speed up the initial freeze
  • Taste your watermelon puree before mixing, adding more lime or sugar depending on what it needs

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