4 cups cubed seedless watermelon

1 cup heavy cream

1/2 cup granulated sugar

1 teaspoon vanilla extract


Place the cubed watermelon in a blender or food processor and blend until smooth.

In a separate bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until the sugar is dissolved.

Combine the watermelon puree and the cream mixture, stirring until well mixed.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Serve the watermelon ice cream in bowls or cones and enjoy!

Note: If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container, cover it with plastic wrap, and freeze it. Every 30 minutes, remove the container from the freezer and stir the mixture vigorously to break up any ice crystals until it reaches the desired consistency.

Feel free to garnish the watermelon ice cream with additional watermelon cubes or fresh mint leaves before serving. Enjoy!

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