Watermelon Ice Cream
A refreshing and creamy dessert that captures the essence of summer with ripe watermelon and a hint of sweetness.
Ingredients
Main Ingredients
- 4 cups ripe watermelon, pureed Choose the ripest watermelon for the best flavor.
- 1 cup heavy cream For a lighter version, you can use coconut cream.
- 1/2 cup milk Can substitute with dairy-free milk for a vegan option.
- 3/4 cup sugar Taste the puree first; adjust sweetness as needed.
- 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
- 1 tablespoon lemon juice Provides a lovely tang.
- 1 pinch salt Enhances all flavors.
Instructions
Preparation
- Puree the watermelon in a blender until smooth. Optionally, strain to remove excess pulp.
- In a large mixing bowl, combine the pureed watermelon, heavy cream, and milk.
- Add sugar, vanilla extract, lemon juice, and salt. Stir until the sugar is completely dissolved.
Churning
- Pour the mixture into an ice cream maker and churn for about 20-25 minutes until it reaches a soft-serve consistency.
- Transfer to an airtight container and freeze for at least 2-3 hours.
Serving
- Scoop into bowls or cones and serve immediately, optionally topped with fresh mint or colorful sprinkles.
Notes
Choose the ripest watermelon for the best flavor. Always chill the mixing bowl for a creamier texture. If you don’t have an ice cream maker, freeze the mixture in a container and whisk every hour until frozen solid.