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.
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.
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.