Description
This No-Churn Watermelon Ice Cream is the ultimate summer treat—creamy, fruity, and refreshingly tart, all without an ice cream maker. Made with just four simple ingredients, it’s a fuss-free frozen dessert that’s perfect for cooling off on hot days. Scoop it into cones, serve it with fruit, or enjoy it straight from the container—this one’s a summer staple.
Ingredients
-
7 cups cubed seedless watermelon (about 1 small melon)
-
1 can (14 oz) sweetened condensed milk
-
1/3 cup fresh lime juice (about 3 limes)
-
1/4 tsp kosher salt
Instructions
-
Freeze Watermelon:
Arrange cubed watermelon on a parchment-lined baking sheet and freeze for at least 4 hours or overnight. -
Blend Ingredients:
In a food processor, combine frozen watermelon, condensed milk, lime juice, and salt. Blend until smooth and creamy (about 3–4 minutes). -
Freeze Ice Cream:
Transfer mixture to a freezer-safe container, smooth the top, seal, and freeze for at least 4 hours. -
Serve:
Let sit at room temperature for 5–10 minutes before scooping. Garnish with mint or lime if desired.
Notes
Ensure watermelon is fully frozen before blending for the creamiest result.
Let thaw briefly if blending is difficult.
Try adding mini chocolate chips for a playful watermelon seed twist.
For a dairy-free option, substitute sweetened coconut condensed milk.
- Prep Time: 10 minutes (plus freezing time)
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Churn / Frozen
- Cuisine: American – Summer