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:
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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.
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Sweetened Condensed Milk (14 oz can): Adds sweetness and a creamy texture without needing to churn.
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Fine Salt (pinch): Balances the sweetness and enhances flavors.
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Heavy Cream (2 cups, chilled): Whips into a fluffy base for the no-churn ice cream.
Substitutions and Variations
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Gluten-Free: This recipe is naturally gluten-free!
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Vegan: Use coconut cream instead of heavy cream and a vegan sweetened condensed milk alternative.
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No Watermelon Juice: Use 1 ½ cups store-bought watermelon juice or blend fresh watermelon chunks.
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Lower Sugar: Use a reduced-sugar condensed milk, but the texture may be slightly icier.
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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
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Cut a thin slice off the top of a 4-5 lb mini seedless watermelon, just enough to show the pink flesh inside.
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Stand the watermelon upright in a large bowl to keep it steady.
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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.
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Pour out the juice and reserve 1 ½ cups for the ice cream. Save extra juice for smoothies or drinking.
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Scoop out any remaining red flesh with a spoon for a smooth white interior. Pat dry with a paper towel to remove excess juice.
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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
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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.
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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.
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Fold half the whipped cream into the condensed milk mixture with a rubber spatula until combined.
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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
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Pour the ice cream mixture into the frozen watermelon shell, filling it to the top.
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Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
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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
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If frozen overnight, let the watermelon thaw in the refrigerator for about 2 hours before serving.
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Place the watermelon cut-side down on a cutting board.
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Halve lengthwise with a long chef’s knife, then cut each half into 3 wedges.
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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!