Description
This refreshing Watermelon Ice Cream combines the natural sweetness of watermelon with creamy condensed milk and a zesty hint of lime. Perfect for a cool summer treat, this no-cook frozen dessert is easy to prepare and delivers a smooth and creamy texture with a subtle balance of sweet and tangy flavors.
Ingredients
Scale
Ingredients
- ½ small watermelon (about 3–4 cups cubed)
- â…“ cup sweetened condensed milk
- Juice of 1 lime
- ¼ tsp Himalayan salt
Instructions
- Blend Watermelon: Place the cubed watermelon into a blender and blend until completely smooth, creating a vibrant and juicy base for the ice cream.
- Strain Pulp (Optional): Pour the blended watermelon through a fine mesh sieve to remove any pulp or seeds, resulting in an ultra-smooth texture, though this step can be skipped based on texture preference.
- Mix Ingredients: Stir the strained watermelon juice with sweetened condensed milk, fresh lime juice, and Himalayan salt until all ingredients are well combined and evenly incorporated.
- Freeze Mixture: Transfer the mixture into a sealed container and freeze for 4 to 6 hours, or until the ice cream is firm enough to scoop comfortably.
- Serve: Scoop the frozen watermelon ice cream into bowls or cones. Garnish with fresh mint leaves or a zest of lime, if desired, and enjoy immediately for a refreshing dessert.
Notes
- Straining the watermelon is optional but helps create a smoother texture.
- Use a ripe watermelon for maximum sweetness and flavor.
- Adjust sweetness by varying the amount of condensed milk according to taste.
- For a dairy-free alternative, substitute condensed milk with coconut condensed milk.
- Store leftover ice cream in an airtight container to prevent freezer burn.
