Watermelon Ice Cream
This Easy Watermelon Ice Cream blends frozen melon cubes with sweetened condensed milk and a pinch of salt for a smooth, creamy, no-churn dessert. Perfectly refreshing and naturally sweet, it’s a light summer treat ready with minimal effort.
Equipment
- 1 blender or food processor
- 1 Loaf pan (9x5 inch or similar)
- 1 Baking sheet, lined with parchment paper
Ingredients
- 7 –8 cups watermelon cut into large cubes
- 14 oz can sweetened condensed milk
- 1 pinch salt
Instructions
- Prepare and Freeze the Watermelon: Start by cutting your fresh watermelon into large, uniform cubes. Aim to keep them roughly the same size so they freeze evenly, which helps your blender work more efficiently later. As you cube the fruit, be sure to remove any black seeds, since they can affect both texture and flavor. Once the pieces are ready, spread them out in a single layer on a parchment-lined baking sheet. This prevents the cubes from sticking together and makes blending much easier. Place the tray in the freezer for at least 3 hours, or until the watermelon is completely solid. This frozen base is what gives the ice cream its naturally thick, creamy texture.
- Blend the Ice Cream Base: After your watermelon cubes are frozen, transfer them directly into a high-powered blender or a food processor. Add the entire can of sweetened condensed milk and sprinkle in a pinch of salt. The condensed milk brings creamy richness and sweetness, while the salt subtly enhances the flavor of the melon. Begin blending on a low setting, then gradually increase the speed until the mixture becomes smooth and creamy. Depending on your blender, you may need to pause occasionally to scrape down the sides and ensure all the cubes are fully incorporated. The goal is a velvety mixture with no chunks remaining. If your blender generates heat and the mixture softens a little, don’t worry—this is normal. You’ll just need to extend the freezing time in the next step.
- Transfer and Freeze the Mixture: Once blended to perfection, pour the silky mixture into a loaf pan or freezer-safe container. Use a spatula to smooth the top, ensuring it’s spread evenly for consistent freezing. Cover the container with plastic wrap or a fitted lid to prevent ice crystals from forming on the surface. Place the pan in the freezer for at least 1 hour, or until the ice cream firms up enough to scoop. If you prefer a softer, soft-serve-like texture, you can enjoy it sooner, but for a more traditional ice cream scoop, waiting a bit longer is best.
- Scoop and Serve with Ease: When you’re ready to enjoy your homemade watermelon ice cream, remove the container from the freezer. If it has been frozen for more than 3 hours, the texture will be quite firm. Simply let it sit at room temperature for about 5–10 minutes before scooping. This quick rest softens the ice cream slightly, making it easier to scoop into neat, rounded servings. Use an ice cream scoop or sturdy spoon, and serve in chilled bowls, cones, or even layered in parfait glasses for a fancier presentation. The result is a refreshing, naturally sweet, and creamy treat that highlights the pure flavor of watermelon.
- Store Leftovers Properly: If you have leftovers, keep the ice cream covered tightly in the freezer for up to 2 weeks. Because it hardens the longer it sits, simply leave it out for several minutes before scooping again. For best flavor and texture, enjoy it within the first few days when the melon’s natural sweetness is at its peak.
Notes
- Cut watermelon into even-sized cubes to ensure they freeze uniformly.
- Remove all black seeds for a smooth blend and better flavor.
- Use parchment paper on the tray to prevent the cubes from sticking.
- A pinch of salt enhances the natural sweetness of watermelon.
- If your blender warms the mixture, freeze the base a little longer before serving.
- Allow the ice cream to rest at room temperature for 5–10 minutes before scooping for the perfect creamy texture.
- Store leftovers tightly covered to avoid freezer burn.
- Enjoy within two weeks for the best flavor and consistency.
