Watermelon Ice Cream
Indulge in the refreshing delight of homemade watermelon ice cream! This simple, creamy treat captures the essence of summer with its sweet watermelon flavor and smooth texture. Perfect for cooling off on hot days, this recipe is both easy to make and a crowd-pleaser.
- Prep Time: 10 minutes
- Total Time: 10 hours 10 minutes (including freezing)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups watermelon cubes (1-inch cubes)
- 2 cups heavy cream (chilled)
- ½ cup honey
- A few drops of red food coloring (optional)
Instructions
- Freeze Watermelon: Line a baking sheet with parchment paper. Spread the watermelon cubes in a single layer and freeze for about 4 hours until solid.
- Blend Ingredients: In a blender, combine the frozen watermelon cubes, chilled heavy cream, and honey. Blend until the mixture is smooth and thick. If desired, add red food coloring for a richer hue and blend again.
- Transfer to Container: Pour the blended mixture into a loaf pan. Cover it tightly with plastic wrap, pressing it against the surface to minimize ice crystal formation.
- Final Freeze: Freeze for at least 6 hours or overnight until firm.
- Serve: Let the ice cream sit at room temperature for about 15 minutes before scooping for easier serving. For an even smoother scoop, dip your ice cream scoop in hot water.
Notes
- Serving Suggestions: Serve in chilled bowls garnished with fresh mint or additional fruit slices for a vibrant presentation.
- Tips & Tricks: Ensure your heavy cream is well-chilled for better whipping results. Avoid over-blending to maintain a creamy texture.
- Storage Instructions: Store leftover ice cream in an airtight container in the freezer. It’s best enjoyed within two weeks but can last up to a month.
- Reheating Tips: If too hard, let it sit at room temperature for about 10 minutes before scooping.
Find it online: https://icecreamin.com/watermelon-ice-cream/