Introduction: Can a Dessert Be as Fun as a Watermelon Party?
Have you ever tasted a dessert that’s so cool and creamy it feels like summer in every bite? That’s what No-Churn Watermelon Ice Cream Slices are – a yummy ice cream treat served inside a real watermelon! But here’s the big question: How can you make ice cream without a fancy machine and still have it taste amazing? The secret is sweet watermelon juice, creamy ingredients, and a few easy tricks we’ll share today. Whether you’re throwing a summer party or just want a fun treat, this recipe is simple, delicious, and sure to make everyone smile. Let’s scoop, blend, and freeze our way to this cool dessert!
Overview: Why No-Churn Watermelon Ice Cream Slices Are Special
No-Churn Watermelon Ice Cream Slices are a unique dessert that combines creamy ice cream with a fun watermelon shell. Here’s why they’re so awesome:
- Bold Flavor: Sweet watermelon juice mixed with creamy ice cream makes a refreshing, fruity treat.
- Super Fun: Served as wedges in a watermelon rind, it’s a party showstopper kids and adults love.
- Quick Prep: Takes just 20 minutes to prep, with freezing doing the rest.
- Easy for All: No ice cream maker needed, perfect for beginners or kids with adult help.
- Healthy-ish: Watermelon is hydrating and packed with vitamins A and C.
Time Requirement: About 20 minutes prep, plus 3 hours freezing (or overnight).
Difficulty Level: Easy – ideal for new cooks or a fun family project.
This dessert is a summer star, but you can make it any time with a mini watermelon. It’s a cool, creamy way to enjoy a fruity treat!
Essential Ingredients
To make No-Churn Watermelon Ice Cream Slices, you need just a few ingredients. Here’s what you’ll use and why each one matters:
- Mini Seedless Watermelon (4-5 lbs): The star ingredient, providing sweet juice for the ice cream and a fun serving shell. Seedless makes prep easier.
- Sweetened Condensed Milk (14 oz can): Adds sweetness and a creamy texture without needing to churn.
- Fine Salt (pinch): Balances the sweetness and enhances flavors.
- Heavy Cream (2 cups, chilled): Whips into a fluffy base for the no-churn ice cream.
Substitutions and Variations
- Gluten-Free: This recipe is naturally gluten-free!
- Vegan: Use coconut cream instead of heavy cream and a vegan sweetened condensed milk alternative.
- No Watermelon Juice: Use 1 ½ cups store-bought watermelon juice or blend fresh watermelon chunks.
- Lower Sugar: Use a reduced-sugar condensed milk, but the texture may be slightly icier.
- Flavor Swap: Add 1 tsp vanilla or lime extract for a different twist.
These ingredients are easy to find and make a dessert that’s both fun and delicious!
Step-by-Step Instructions
Let’s make No-Churn Watermelon Ice Cream Slices! Follow these simple steps, and you’ll have a cool treat in no time. I’ve added tips to make it super easy.
Step 1: Prepare the Watermelon Shell
- Cut a thin slice off the top of a 4-5 lb mini seedless watermelon, just enough to show the pink flesh inside.
- Stand the watermelon upright in a large bowl to keep it steady.
- Use an immersion blender to puree the flesh inside, moving it around to follow the shape of the rind. Be careful not to cut through the sides or bottom.
- Pour out the juice and reserve 1 ½ cups for the ice cream. Save extra juice for smoothies or drinking.
- Scoop out any remaining red flesh with a spoon for a smooth white interior. Pat dry with a paper towel to remove excess juice.
- Freeze the watermelon shell while you make the ice cream.
Tip: Use a sturdy bowl to hold the watermelon steady. Pat dry well to help the shell freeze properly.
Step 2: Make the Ice Cream Base
- In a large bowl, whisk together one 14-oz can sweetened condensed milk, a pinch of fine salt, and 1 ½ cups reserved watermelon juice until smooth. Set aside.
- In another large bowl, whip 2 cups chilled heavy cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold half the whipped cream into the condensed milk mixture with a rubber spatula until combined.
- Fold the lightened mixture into the remaining whipped cream until well blended and smooth.
Tip: Chill the mixing bowl for the cream to whip faster. Fold gently to keep the mixture airy.
Step 3: Fill and Freeze
- Pour the ice cream mixture into the frozen watermelon shell, filling it to the top.
- Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
- Freeze until solid, about 3 hours or up to overnight.
Tip: Smooth the top with a spatula for an even surface. Ensure the watermelon is level in the freezer to avoid spills.
Step 4: Serve
- If frozen overnight, let the watermelon thaw in the refrigerator for about 2 hours before serving.
- Place the watermelon cut-side down on a cutting board.
- Halve lengthwise with a long chef’s knife, then cut each half into 3 wedges.
- Serve immediately as wedges for a fun, handheld treat.
Tip: Use a sharp knife for clean cuts. Serve on plates or with napkins, as the wedges can be juicy!
Assembly: Making It Look Irresistible
Your No-Churn Watermelon Ice Cream Slices are ready to shine! Here’s how to make them look as fun as they taste:
- Texture: The creamy ice cream contrasts with the crisp watermelon rind, creating a fun bite.
- Look: The pink ice cream in the green-and-white rind looks just like a real watermelon slice!
- Presentation Tips:
- Serve wedges on a platter with colorful napkins for a summer party vibe.
- Garnish with a sprinkle of mini chocolate chips to mimic watermelon seeds.
- Cut into smaller wedges for kids or bite-sized treats.
- Add a lime wedge on the side for a zesty, tropical touch.
- Serving Idea: Bring the whole watermelon to the table before slicing for a wow moment, then cut into wedges in front of guests.
These ice cream slices are so cute and refreshing, they’re like a party in every bite!
Storage and Make-Ahead Tips
Want to enjoy No-Churn Watermelon Ice Cream Slices later or prep ahead? Here’s how to keep them fresh:
- Storing Leftovers:
- Wrap individual wedges tightly in plastic wrap and store in a freezer-safe container for up to 1 week.
- Alternatively, scoop leftover ice cream into a container and freeze without the rind.
- Serving:
- Let wedges sit at room temperature for 2-3 minutes to soften slightly for easier eating.
- Tip: Re-freeze briefly if the ice cream gets too soft during serving.
- Make-Ahead:
- Prepare the watermelon shell and freeze up to 1 day ahead.
- Make the ice cream mixture and fill the shell up to 1 day ahead; freeze as directed.
- Blend extra watermelon juice and freeze in ice cube trays for quick future batches.
These tips make this dessert perfect for parties or planning ahead!
Recipe Variations
Get creative with No-Churn Watermelon Ice Cream Slices! Here are some fun twists, including a rhubarb option:
- Rhubarb Swirl Watermelon Ice Cream: Swirl in ½ cup rhubarb sauce (16 oz rhubarb, ¼ cup sugar, 2 tbsp water, cooked until jammy) into the ice cream mixture before freezing for a tangy, pink ribbon.
- Mango Watermelon Ice Cream: Replace ½ cup watermelon juice with mango puree for a tropical twist.
- Chocolate Chip Watermelon Ice Cream: Fold in ½ cup mini chocolate chips after mixing the ice cream for a “seeded” look.
- Lime Zest Watermelon Ice Cream: Add 1 tsp lime zest to the ice cream mixture for a zesty kick.
- Coconut Watermelon Ice Cream: Use ½ cup coconut milk instead of ½ cup heavy cream for a creamy, island flavor.
- Berry Watermelon Ice Cream: Blend ½ cup strawberries or raspberries with the watermelon juice for a mixed berry taste.
These variations keep the ice cream slices exciting and let you play with flavors!
Conclusion: Time to Enjoy Your No-Churn Watermelon Ice Cream Slices!
You did it – you made No-Churn Watermelon Ice Cream Slices that are creamy, fruity, and totally fun! This dessert is perfect for summer parties, family picnics, or any time you want a cool treat. With its sweet watermelon flavor and fun wedge shape, it’s sure to make everyone happy. Don’t be afraid to try a variation or make it for a big crowd – making ice cream is all about having fun! Slice it up, share with friends, or enjoy a wedge in the sunshine with a big smile. Let me know in the comments how your ice cream slices turned out – I can’t wait to hear about it!
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No-Churn Watermelon Ice Cream Slices
Description
Have you ever tasted a dessert that’s so cool and creamy it feels like summer in every bite? That’s what No-Churn Watermelon Ice Cream Slices are – a yummy ice cream treat served inside a real watermelon! But here’s the big question: How can you make ice cream without a fancy machine and still have it taste amazing? The secret is sweet watermelon juice, creamy ingredients, and a few easy tricks we’ll share today.
Ingredients
To make No-Churn Watermelon Ice Cream Slices, you need just a few ingredients. Here’s what you’ll use and why each one matters:
-
Mini Seedless Watermelon (4-5 lbs): The star ingredient, providing sweet juice for the ice cream and a fun serving shell. Seedless makes prep easier.
-
Sweetened Condensed Milk (14 oz can): Adds sweetness and a creamy texture without needing to churn.
-
Fine Salt (pinch): Balances the sweetness and enhances flavors.
-
Heavy Cream (2 cups, chilled): Whips into a fluffy base for the no-churn ice cream.
Substitutions and Variations
-
Gluten-Free: This recipe is naturally gluten-free!
-
Vegan: Use coconut cream instead of heavy cream and a vegan sweetened condensed milk alternative.
-
No Watermelon Juice: Use 1 ½ cups store-bought watermelon juice or blend fresh watermelon chunks.
-
Lower Sugar: Use a reduced-sugar condensed milk, but the texture may be slightly icier.
-
Flavor Swap: Add 1 tsp vanilla or lime extract for a different twist.
These ingredients are easy to find and make a dessert that’s both fun and delicious!
Instructions
Step 1: Prepare the Watermelon Shell
-
Cut a thin slice off the top of a 4-5 lb mini seedless watermelon, just enough to show the pink flesh inside.
-
Stand the watermelon upright in a large bowl to keep it steady.
-
Use an immersion blender to puree the flesh inside, moving it around to follow the shape of the rind. Be careful not to cut through the sides or bottom.
-
Pour out the juice and reserve 1 ½ cups for the ice cream. Save extra juice for smoothies or drinking.
-
Scoop out any remaining red flesh with a spoon for a smooth white interior. Pat dry with a paper towel to remove excess juice.
-
Freeze the watermelon shell while you make the ice cream.
Tip: Use a sturdy bowl to hold the watermelon steady. Pat dry well to help the shell freeze properly.
Step 2: Make the Ice Cream Base
-
In a large bowl, whisk together one 14-oz can sweetened condensed milk, a pinch of fine salt, and 1 ½ cups reserved watermelon juice until smooth. Set aside.
-
In another large bowl, whip 2 cups chilled heavy cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
-
Fold half the whipped cream into the condensed milk mixture with a rubber spatula until combined.
-
Fold the lightened mixture into the remaining whipped cream until well blended and smooth.
Tip: Chill the mixing bowl for the cream to whip faster. Fold gently to keep the mixture airy.
Step 3: Fill and Freeze
-
Pour the ice cream mixture into the frozen watermelon shell, filling it to the top.
-
Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
-
Freeze until solid, about 3 hours or up to overnight.
Tip: Smooth the top with a spatula for an even surface. Ensure the watermelon is level in the freezer to avoid spills.
Step 4: Serve
-
If frozen overnight, let the watermelon thaw in the refrigerator for about 2 hours before serving.
-
Place the watermelon cut-side down on a cutting board.
-
Halve lengthwise with a long chef’s knife, then cut each half into 3 wedges.
-
Serve immediately as wedges for a fun, handheld treat.
Tip: Use a sharp knife for clean cuts. Serve on plates or with napkins, as the wedges can be juicy!
FAQs
Q: Can I use a regular watermelon instead of a mini one?
A: Yes, but it’ll make more ice cream. Use half a regular watermelon and double the ice cream recipe, or save extra rind for another use.
Q: What are the health benefits of this dessert?
A: Watermelon is hydrating, low in calories, and high in vitamins A and C, supporting immunity and skin health. Dairy adds calcium!
Q: Why is my ice cream icy?
A: Icy texture can happen if the watermelon shell isn’t dry or the mixture isn’t folded well. Pat the rind dry and fold gently to keep it airy.
Q: Can I make this for a big group?
A: Double the recipe and use two mini watermelons or one large one. Freeze for 4-5 hours and cut into more wedges.
Q: How do I keep the watermelon shell from leaking?
A: Scoop out all flesh and juice, pat dry thoroughly, and freeze the shell before filling to ensure it’s solid.