Watermelon Ice Cream

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This Watermelon Ice Cream has an outstanding natural watermelon flavor. It is creamy, refreshing, and sugar-free. You only need 3 ingredients for this ice cream, and you do not need an ice cream machine!

Prep Time10

Freezing Time10

Total Time10 10

Course: Dessert, Snack

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

4 cups watermelon cubes 1-inch cubes
2 cups heavy cream chilled
½ cup honey
A few drops of red food coloring optional

Instructions

Line a baking sheet with parchment paper. Place the watermelon cubes on the sheet pan in a single layer. Place them in the freezer to freeze for 4 hours.
Add the frozen watermelon cubes to a blender. Add the heavy cream and honey and blend until smooth and thick. If you want a richer red color, consider adding a few drops of red food coloring, then blend again to combine.
Pour the mixture into a loaf pan and cover with a plastic wrap, ensuring that the plastic wrap touches the surface of the ice cream. Freeze for at least 6 hours before scooping and serving.
Let the ice cream rest on the countertop for about 15 minutes before serving to allow for easy scooping. You could also dip the ice cream scoop into hot water before serving to allow for easy scooping.

Notes

Freezing the watermelon cubes before blending is absolutely crucial to this recipe. This step is not to be skipped. When you freeze the watermelon fruit first, the watermelon will have a thick consistency when blended and make creamy ice cream. If you don't freeze the fruit first you'll end up with a watery and icy mess.
The heavy cream should remain in the fridge until ready to use. Don't let it sit on the countertop first. That way, it will thicken nicely and be well blended.
To help the heavy cream thicken even more, place it in the freezer for 5 minutes before blending!

Nutrition