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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

The no-churn watermelon ice cream recipe, shaped as a long rectangle, sliced up, garnished with watermelon cubes and fresh mint, and placed on a marble serving board

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

Active Time:25 minsTotal Time:6 hrs 35 minsServings:10Jump to Nutrition Facts

Active Time:25 minsTotal Time:6 hrs 35 minsServings:10

Active Time:25 mins

Active Time:

25 mins

Total Time:6 hrs 35 mins

Total Time:

6 hrs 35 mins

Servings:10

Servings:

10

Jump to Nutrition Facts

Ingredients for the no-churn watermelon ice cream recipe

Cook Mode(Keep screen awake)Ingredients3cupscubed watermelon, any seeds removed, plus more for garnish3tablespoonslemon juice⅛teaspoonsalt2cupsheavy cream1(14 ounce) cansweetened condensed milkChopped fresh mint for garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

3cupscubed watermelon, any seeds removed, plus more for garnish

3tablespoonslemon juice

⅛teaspoonsalt

2cupsheavy cream

1(14 ounce) cansweetened condensed milk

Chopped fresh mint for garnish (optional)

Directions

Puree watermelon in a food processor or blender until smooth (you should have about 2½ cups).

Watermelon blended up in a blender

Watermelon puree that has been reduced in a saucepan

Meanwhile, whip cream until it forms stiff peaks. Drizzle in the remaining ¼ cup watermelon puree and continue to whip until incorporated, about 30 seconds. Fold sweetened condensed milk into the whipped cream until incorporated.

Watermelon puree and whipped cream in a large bowl

Pour half the whipped cream mixture into the loaf pan, then drizzle half the watermelon reduction in a figure-eight pattern over the top. Top with the remaining whipped cream mixture and drizzle the remaining watermelon reduction in figure-eight pattern over the top.

The no-churn watermelon ice cream recipe batter poured into a loaf pan, and drizzled with watermelon puree

Cover with plastic wrap and gently press down so it lies on the surface. Freeze until solid, at least 6 hours and up to 1 week. Let stand at room temperature for 5 minutes before slicing. Garnish with more chopped watermelon and mint, if desired.

The no-churn watermelon ice cream recipe batter frozen in a loaf pan and covered with a plastic wrap

To make ahead

Freeze for up to 1 week.

Originally appeared: EatingWell.com, August 2023

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Nutrition Facts(per serving)305Calories21gFat27gCarbs5gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.