Easy Watermelon Ice Cream (Print-Friendly Format)
Cool and creamy watermelon dessert with just three ingredients—perfect for hot days and easy to make at home.
# Ingredients You’ll Need:
→ Main
01 -
7 to 8 cups (approximately 1.6–1.8 kg) watermelon, cut into large cubes, black seeds removed
02 -
397 g can sweetened condensed milk
03 -
Pinch of salt
# How to Make It:
01 -
Arrange the watermelon cubes in a single layer on a parchment-lined baking sheet and freeze for approximately 3 hours or until completely solid.
02 -
Transfer the frozen watermelon cubes to a blender or food processor. Add the sweetened condensed milk and salt, then blend until the mixture is smooth and no watermelon pieces remain.
03 -
Pour the blended mixture into a loaf pan and freeze for at least 1 hour, or until firm enough to scoop.
04 -
Let the ice cream sit at room temperature for 10 minutes to soften before scooping and serving.
# Extra Tips:
01 -
If the ice cream becomes too hard after extended freezing, allow it to soften at room temperature for about 10 minutes before scooping.
02 -
Uniform watermelon cube size ensures even freezing.
03 -
High-powered blenders may cause some melting; simply refreeze the mixture as needed.
04 -
Store leftovers in the freezer for up to 2 weeks. Texture will be firmer with time.