Enter this no-churn four-ingredient watermelon ice cream. Instead of churning the base in an ice cream maker, this recipe gets its creamy texture from whipped cream. Top with diced watermelon for a super-refreshing summer dessert.
No-Churn Watermelon Ice Cream Recipe
Enter this no-churn four-ingredient watermelon ice cream. Instead of churning the base in an ice cream maker, this recipe gets its creamy texture from whipped cream. Top with diced watermelon for a super-refreshing summer dessert.
Ingredients
- 3 cups cubed watermelon any seeds removed, plus more for garnish
- 3 tablespoons lemon juice
- ⅛ teaspoon salt
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- Chopped fresh mint for garnish (optional)
Instructions
- Place a 9-by-5-inch loaf pan in the freezer.
- Puree watermelon in a food processor or blender until smooth (you should have about 2½ cups).
- Combine 2¼ cups of the watermelon puree, lemon juice and salt in a small saucepan. Bring to a simmer over medium heat. Cook until reduced by half, about 15 minutes. Transfer to a shallow bowl and let cool completely, about 15 minutes.
- Meanwhile, whip cream until it forms stiff peaks. Drizzle in the remaining ¼ cup watermelon puree and continue to whip until incorporated, about 30 seconds. Fold sweetened condensed milk into the whipped cream until incorporated.
- Pour half the whipped cream mixture into the loaf pan, then drizzle half the watermelon reduction in a figure-eight pattern over the top. Top with the remaining whipped cream mixture and drizzle the remaining watermelon reduction in figure-eight pattern over the top.
- Cover with plastic wrap and gently press down so it lies on the surface. Freeze until solid, at least 6 hours and up to 1 week. Let stand at room temperature for 5 minutes before slicing. Garnish with more chopped watermelon and mint, if desired.
Notes
Freeze for up to 1 week.
