Watermelon Ice Cream Juicy Summer (Printable Version)

Creamy watermelon ice cream made with fresh fruit and perfect for cooling down on hot summer days.

# Ingredient List:

→ 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

# Directions:

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 fully 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 fully combined and uniform in color.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid.
07 - Freeze for minimum 4 hours or until firm throughout.
08 - Let stand at room temperature 5 minutes before scooping. Serve in bowls or cones.

# Expert Tips:

01 -
  • The watermelon flavor stays bright and fresh without becoming artificial or syrupy sweet
  • It comes together faster than you can finish a Saturday morning coffee
  • The texture is incredibly smooth, no ice crystals or weird graininess
02 -
  • Skip the straining step if you like some fruit texture, but know that pulp bits can freeze into tiny icy surprises
  • The sugar needs to be completely dissolved before freezing or you will get gritty crystals
  • Over whipping the cream makes folding in the puree a frustrating exercise
03 -
  • Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream
  • Taste the watermelon puree before adding sugar, since some melons are naturally sweeter than others

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