Watermelon Ice Cream
A refreshing and creamy ice cream made with fresh watermelon, perfect for hot summer days.
Equipment
- Blender
- Loaf Pan
- Parchment Paper
Ingredients
- 4 cups watermelon cubes cut into 1-inch pieces
- 2 cups heavy cream chilled
- ½ cup honey
- a few drops red food coloring optional
Instructions
- Spread watermelon cubes on a baking sheet lined with parchment paper in a single layer. Freeze for about 4 hours until solid.
- In a blender, combine frozen watermelon cubes, chilled heavy cream, and honey. Blend until smooth and thick.
- If desired, add a few drops of red food coloring and blend again until evenly mixed.
- Pour the mixture into a loaf pan and cover tightly with plastic wrap, pressing it against the surface to prevent ice crystals.
- Freeze for at least 6 hours, or until firm enough to scoop.
- Before serving, let the ice cream sit at room temperature for about 15 minutes to soften slightly. Scoop and enjoy!
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Notes
Store in an airtight container in the freezer for up to 1 week. Avoid thawing and refreezing to maintain texture.