Watermelon Lime Ice Cream
You know when you cut up a watermelon and then you have 37 pounds of it?! Only, every time! The kids only want to eat so much watermelon...so, what to do with it? Make Watermelon Lime Ice Cream! This ice cream was shockingly easy to make and requires no churning! There's that limey punch and then that sweetness of the watermelon - it's just the perfect combo! There's some chunk for texture and then that creamy ice creamy taste we all know and love! A total success and my kids were super happy!
Ingredients
- 4 ½ cups watermelon cubed and frozen
- Juice and zest from one lime
- 2 - 14 oz cans sweetened condensed milk
- 2 ½ cups heavy whipping cream
- 2 tsp vanilla
- ¼ tsp salt
Instructions
To prep the watermelon:
- The very first thing you need to do, and this is the most important step - is to freeze your cubed watermelon for 2 hours.
- Lay it out on a large baking sheet with some parchment paper, ensuring the watermelon don't touch. Then pop it in the freezer and wait!
To make the watermelon lime ice cream:
- Next, in a large bowl, beat heavy cream on high until stiff peaks form - about 3-4 minutes. Don't overbeat it!
- Whisk in the sweetened condensed milk and vanilla.
- In a large blender, pulse the frozen watermelon, lime juice, zest, and salt, until a slushie mixture forms. You can blend it completely if you'd like or you can leave a little bit of chunk in there like I did.
- Carefully fold half the watermelon mixture into the bowl with the cream and whisk until combined. Then, fold in the rest and whisk until thoroughly mixed.
To freeze it:
- At this point, you'll want to find yourself a nice airtight container or you can use a loaf pan to store your ice cream. A loaf pan is good because it's easier to scoop the ice cream when you want to eat it and because of the metal exterior, it gets super cold! A loaf pan, however, typically will not have a lid so you will have to wrap the ice cream up really well with saran wrap.
- When you pour the ice cream in, leave a bit of space from the top. Before wrapping, cut a piece of parchment paper to size and lay it directly over the ice cream. This helps keep the air away from the ice cream to prevent freezer burn.
- Once the ice cream is covered with the parchment paper, wrap the loaf pan extremely well with saran wrap and finally, label and date your ice cream.
- Next, we need to freeze our ice cream for no less than 5 hours or up to overnight.
- After it freezes completely, you're ready to eat! Enjoy!
Nutrition
Serving: 1cupCalories: 355kcalCarbohydrates: 40gProtein: 6gFat: 2gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 105mgPotassium: 240mgFiber: 0.3gSugar: 39gVitamin A: 420IUVitamin C: 7mgCalcium: 210mgIron: 0.3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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