Watermelon Ice Cream Juicy Summer (Printable Version)
Creamy watermelon ice cream with fresh fruit and lime juice
# What You 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 - Place cubed watermelon in blender and process until completely smooth. Strain through fine mesh sieve into large bowl to remove pulp if desired.
02 - Add granulated sugar and lime juice to watermelon puree. Stir thoroughly until sugar completely dissolves.
03 - In separate bowl, beat heavy cream with hand mixer until soft peaks form and cream holds shape briefly.
04 - Gently fold condensed milk, vanilla extract, and salt into whipped cream until just incorporated, maintaining light texture.
05 - Pour watermelon puree into cream mixture and fold gently until fully blended and uniform color achieved.
06 - Transfer mixture to loaf pan or airtight container. Cover tightly with plastic wrap or lid to prevent ice crystals.
07 - Freeze for minimum 4 hours until firm enough to scoop. For best texture, freeze overnight.
08 - Let ice cream sit at room temperature 5 minutes before scooping to soften slightly. Serve immediately.
# Expert Advice:
01 -
- The texture is incredibly smooth, almost like sorbet but creamier
- It captures that fresh watermelon flavor without being overly sweet
- Perfect for those scorching afternoons when turning on the oven feels like a crime
02 -
- Watermelon varies in sweetness, so always taste your puree before freezing
- The freezing time is not flexible, but the waiting is worth every minute
- Fresh watermelon matters. Frozen or thawed will not give you the same bright flavor
03 -
- Use the deepest red watermelon you can find for the prettiest color
- Chill your mixing bowl before whipping the cream for faster results
- Press plastic wrap directly onto the surface to prevent ice crystals