Picture this: a dessert that perfectly captures the taste of summer. Sweet, juicy watermelon—blended into a creamy, refreshing sherbet. Sounds dreamy, right? This recipe is a simple and fun way to make that dream a reality. With just a few basic ingredients and the magic of your Ninja Creami, you’ll have a smooth, velvety sherbet in no time.
This isn’t your typical light and icy sorbet. Thanks to sweetened condensed milk, it’s rich and creamy, like a cross between sorbet and ice cream. Perfect for a summer BBQ or just a lazy afternoon treat. Let’s dive in!
The Basics
Time Breakdown
- Prep: 5 minutes (yes, it’s that quick!)
- Freeze: 24 hours (the hard part is waiting)
- Total: 1 day + 5 minutes
How Much It Makes
- About 1 pint (enough for 2–3 servings).
Want more? Just double or triple the recipe, but freeze each batch separately for best results.
Skill Level
Beginner-friendly! If you can blend and press a few buttons, you’re golden.
What You’ll Need
Tools
- Blender or food processor
- Ninja Creami machine
- Ninja Creami pint container (super important!)
- Measuring cups
No Ninja Creami? An ice cream maker works too. The texture will be a bit different, but still delicious!
Ingredients
Here’s what you’ll need:
- 1⅔ cups fresh watermelon chunks (seedless, please!)
- ⅓ cup sweetened condensed milk
- 1 teaspoon lime juice
- A pinch of salt (optional, but trust me—it enhances the flavor!)
Ingredient Swaps
- Sweetened condensed milk: Try coconut condensed milk for a dairy-free option.
- Lime juice: Swap for lemon or orange juice if that’s what you’ve got.
- Salt: Skip it if you like, but it really brings out the sweetness.
Step-by-Step Instructions
Step 1: Blend It Up
Toss the watermelon, condensed milk, lime juice, and salt into a blender. Blend until smooth—this should take about 10–15 seconds. Don’t overdo it; you don’t want to whip in too much air.
How you’ll know it’s ready: The mixture will be smooth, frothy, and a gorgeous pink color. No chunks!
Step 2: Freeze the Mixture
Pour everything into your Ninja Creami pint container, and make sure you don’t go past the max fill line. Pop the lid on tight and stick the container in the freezer for at least 24 hours.
Quick Tip: Freeze it on a flat surface! This helps the sherbet freeze evenly.
Step 3: Process in the Ninja Creami
Once it’s fully frozen, take the pint out of the freezer. Put the container into your Ninja Creami machine, lock it in, and select “Sorbet” mode.
What to look for: After one cycle, the sherbet should be creamy and scoopable. If it feels crumbly or dry, just press “Re-spin” and let the machine do its thing again.
Step 4: Serve and Enjoy
Scoop the sherbet into bowls or cones and dig in! Want to get fancy? Garnish with fresh mint or a tiny sprinkle of lime zest.
Leftovers? Store them in an airtight container with plastic wrap pressed against the surface. This stops those pesky ice crystals from forming.
Customize It
Want to switch it up? Try these ideas:
Make it Your Way
- Vegan-friendly? Use coconut condensed milk or skip it altogether for a lighter texture.
- More citrusy? Add a little lime zest when you blend.
- Herb it up? Throw in a few mint or basil leaves for a fresh twist.
When Watermelon’s Out of Season
No watermelon? No problem. Try cantaloupe or honeydew instead—they work great, too!
Serving & Storage
How to Serve
Scoop it into chilled bowls to keep it cold longer. Feeling fancy? Serve it in hollowed-out watermelon halves for a show-stopping presentation.
Perfect Pairings:
- Light desserts like shortbread cookies
- Fresh fruit salads
Storing Leftovers
Seal in an airtight container, and press plastic wrap directly onto the surface. It’ll keep in the freezer for up to a week.
When you’re ready to eat, let it sit out for 5–10 minutes to soften up before scooping.
That’s it! Simple, refreshing, and absolutely delicious. This Ninja Creami Watermelon Sherbet is a summer favorite you’ll keep coming back to. Give it a try—I bet your friends and family will love it, too!
