Description

A vibrant, cool dessert perfect for hot summer days. Watermelon ice cream in a watermelon shell transforms a simple summer fruit into a creamy, refreshing frozen treat with an unforgettable presentation.

Ingredients

1 large seedless watermelon (about 8-10 lbs)
1 (14 oz) can sweetened condensed milk
2 cups heavy cream
1 tablespoon lime juice
Full-fat coconut cream instead of heavy cream (optional vegan alternative)

Cook Mode Prevent your screen from going dark

Instructions

Carefully slice the watermelon in half lengthwise.
Use a large spoon or ice cream scoop to remove all the red flesh, leaving about a half-inch border of pink flesh attached to the rind.
Place the scooped-out watermelon flesh into a large bowl and puree until smooth.
Strain the puree through a fine-mesh sieve to remove any remaining seeds or fibrous bits.
In a separate large bowl, whisk together the sweetened condensed milk, heavy cream, and lime juice.
Gradually fold in the watermelon puree until everything is well combined and uniformly pink.
Pour the creamy watermelon mixture back into the hollowed-out watermelon halves.
Cover each half tightly with plastic wrap.
Freeze for at least 6 hours, or until completely solid.
Remove the plastic wrap and serve generous scoops directly from the chilled watermelon shell.

Notes

Choose a ripe, seedless watermelon that feels heavy for its size and has a prominent yellow field spot. Chill the ingredients before preparing the ice cream for a creamier texture. Strain the watermelon puree thoroughly for a silky finish. For a dairy-free version, substitute full-fat coconut cream for the heavy cream. Garnish with fresh mint leaves or miniature chocolate chips if desired.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn
Cuisine: American