Watermelon Ice Cream (without Ice Cream Maker)
Learn how to make watermelon ice cream without an ice cream maker in just a few easy steps. Frozen watermelon cubes are pureed with heavy cream, almond extract, and a pinch of salt, then frozen to create a creamy, refreshing ice cream perfect for hot summer days.
Servings: 8
Calories: 268kcal
Equipment
- Food processor or blender
- 2 small bread loaf pans or 1 large
- measuring cups and spoons
- large baking sheet or 2 medium
- parchment paper
Ingredients
- 1 small watermelon cubed
- 8 ounces heavy whipping cream
- 1 teaspoon almond extract
- pinch of coarse salt
Instructions
- Prep the watermelon. Place cubed watermelon onto parchment lined baking sheets. Freeze for about 2 hours, or until firm.1 small watermelon
- Puree the watermelon. Add the frozen watermelon cubes to the food processor or blender. Add almond extract, whipping cream, and a pinch of salt. Puree.8 ounces heavy whipping cream, 1 teaspoon almond extract, pinch of coarse salt
- Pour ice cream into the loaf pans. Pour the pureed watermelon ice cream into 2 small loaf pans or one large pan. Freeze for 2-3 hours or until firm. If frozen overnight, let the ice cream sit out 30-40 minutes prior to scooping to allow it to soften.
Notes
Tips
- Use parchment paper to line a baking sheet before freezing the watermelon to prevent the cubes from sticking.
- Stir in mini chocolate chips into the pureed watermelon before freezing to resemble watermelon seeds.
- Incorporate other fruits such as frozen banana, berries or mango as desired.
- Run the ice cream scoop under hot water before to ease scooping the frozen ice cream.
Nutrition
Calories: 268kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 16mg | Potassium: 652mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3617IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 1mg