Refreshing Watermelon Ice Cream – A Summery Delight

 

There’s something undeniably magical about summer, isn’t there? The sun shines a little brighter, the days stretch a little longer, and the craving for cool, refreshing treats hits an all-time high. Enter Watermelon Ice Cream, a dessert that captures the essence of summer in every creamy, fruity bite. This no-churn recipe is not only simple to make but also bursts with the vibrant flavors of juicy watermelon, zesty lime, and a touch of sweetness from condensed milk. Whether you’re hosting a backyard barbecue or just treating yourself on a warm afternoon, this ice cream is your ticket to pure bliss.

 

Serve this watermelon ice cream in chilled bowls for a simple dessert, or get creative with presentation. Scoop it into waffle cones for a fun, handheld treat, or layer it in parfait glasses with crushed cookies and whipped cream for an elegant touch. For a boozy twist, drizzle with a splash of tequila or vodka for an adults-only version.

This watermelon ice cream is more than just a dessert—it’s a celebration of summer’s bounty. It’s the kind of treat that brings back memories of picnics, pool parties, and lazy days by the lake. Whether you’re sharing it with friends or sneaking a scoop straight from the freezer, this recipe is sure to become a seasonal favorite. So grab a watermelon, crank up your favorite summer playlist, and whip up a batch of this refreshing treat. You'll thank me later.

Watermelon Ice Cream

 7 c. cubed seedless watermelon (from 1 small watermelon)

1 14-oz. can sweetened condensed milk

1/3 c. fresh lime juice (from about 3 Melissa’s organic limes)

¼ t. kosher salt

Arrange watermelon cubes evenly on a large rimmed baking sheet lined with parchment paper. Freeze until frozen, at least 4 hours or up to 24 hours.

 In a food processor, combine frozen watermelon cubes, sweetened condensed milk, lime juice, and kosher salt. Blend until smooth and creamy, about 1-2 minutes.

 Pour the blended mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm.

 Scoop into bowls or cones, garnish with a sprig of mint, lemon balm, or extra lime zest for a fancy touch, and savor the refreshing flavors.

 Store any leftovers (if there are any!) in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. Let it soften at room temperature for 5-10 minutes before scooping for the best texture.

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