Watermelon Lime Ice Cream
PREP TIME
7 hours
COOK TIME
—
INGREDIENTS
6
Serves: 10
Ingredients
- 4.5 cups4.5 cups4.5 cups Watermelon, cubed
- 111 Lime, Juice and zest from one
- 16 oz16 oz16 oz Sweetened Condensed Milk, cans
- 2.5 cups2.5 cups2.5 cups Heavy Whipping Cream
- vanillavanilla
- .25 tsp.25 tsp.25 tsp Salt
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- The very first thing you need to do, and this is the most important step - is to freeze your cubed watermelon for 2 hours.
- Lay it out on a large baking sheet with some parchment paper, ensuring the watermelon don't touch. Then pop it in the freezer and wait!
- Next, in a large bowl, beat heavy cream on high until stiff peaks form - about 3-4 minutes. Don't overbeat it!
- Whisk in the sweetened condensed milk and vanilla.
- In a large blender, pulse the frozen watermelon, lime juice, zest, and salt, until a slushie mixture forms. You can blend it completely if you'd like or you can leave a little bit of chunk in there like I did.
- Carefully fold half the watermelon mixture into the bowl with the cream and whisk until combined. Then, fold in the rest and whisk until thoroughly mixed.
- At this point, you'll want to find yourself a nice airtight container or you can use a loaf pan to store your ice cream. A loaf pan is good because it's easier to scoop the ice cream when you want to eat it and because of the metal exterior, it gets super cold! A loaf pan, however, typically will not have a lid so you will have to wrap the ice cream up really well with saran wrap.
- When you pour the ice cream in, leave a bit of space from the top.
- Before wrapping, cut a piece of parchment paper to size and lay it directly over the ice cream. This helps keep the air away from the ice cream to prevent freezer burn.
- Once the ice cream is covered with the parchment paper, wrap the loaf pan extremely well with saran wrap and finally, label and date your ice cream.
- If you use a Tupperware, just make sure to add the parchment paper to the top, put the lid on and date. This recipe makes enough ice cream for 2 standard size loaf pans.
- Next, we need to freeze our ice cream for no less than 5 hours or up to overnight.
- After it freezes, you're ready to eat!
Notes
It’s really important that every time you open up your ice cream to scoop some and eat it, you get it back into the freezer as soon as possible. This helps to keep the ice cream fresh and safe from freezer burn. The abrupt thaw and unthaw will start to compromise the flavor of the ice cream if too excessive. Store the ice cream in the coldest part of your freezer such as the very bottom corner Don’t skip the parchment paper step! When you first open your ice cream up after the freeze, you may see some air bubbles on the surface which is perfectly normal! Because this recipe doesn’t have any stabilizers like egg – it does only last for a few weeks. There are plenty of alternative ways to make homemade ice cream though if you’d like something longer lasting or if you don’t mind having to churn it.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 249 |
| Fat: | 25 g |
| Carbohydrates: | 39 g |
| Protein: | 9 g |
| Cholesterol: | 95 g |
| Sodium: | 136 mg |
| Fiber: | 0 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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