Watermelon Ice Cream without an Ice Cream Maker
What's better than watermelon? How about watermelon ice cream that doesn't require an ice cream maker. Just a few ingredients take watermelon pulp and transforms it into an ice cream you can enjoy on a hot summer day.
Servings: 12
Calories: 257kcal
Ingredients
- 2 cups Heavy Cream
- 300 ml Condensed Milk 1 small can
- 4 cups cubed Watermelon
- 1 tablespoon Vanilla Extract
Instructions
- Puree the watermelon in a food processor and strain the watermelon to separate the pulp. Place the watermelon pulp in a measuring cup and combine with enough of the watermelon juice to make 2 cups of watermelon pulp/juice.
- Place the 2 cups of heavy cream and vanilla extract in a bowl and whip until stiff peaks form.
- Combine the watermelon mixture and condensed milk in a bowl and stir.
- Add the condensed milk and watermelon mixture into the bowl with the whipped cream. Let the condensed milk run down the edges and mix on low until you have poured all the condensed milk in and it is mixed in with the whipped cream.
- Pour the mixture into a loaf pan.
- Place in freezer to chill for 10 hours.
Notes
Use a ripe seedless watermelon.
Nutrition
Serving: 1/12 of a Serving | Calories: 257kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 52mg | Sugar: 22g