Ingredients
Scale
- 4 cups fresh watermelon, cubed and seeds removed
- 1 cup heavy cream
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Cut the watermelon into cubes and remove all seeds. Place in a blender or food processor.
- Blend until smooth, ensuring there are no chunks.
- Optional: Strain the puree through a fine mesh sieve for extra smoothness.
- Stir in the sugar and lemon juice until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the watermelon puree using a spatula, mixing until smooth.
- Optional: Fold in vanilla extract for added flavor.
- Cover the mixture and refrigerate for at least 1 hour to chill.
- Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes, or until creamy.
- If using the freezer method, pour into a freezer-safe container and stir every 30–45 minutes until smooth.
- Scoop into bowls or cones and serve. Garnish with fresh mint, small watermelon cubes, or a drizzle of honey if desired.
Notes
Adjust sugar based on the sweetness of your watermelon.
For popsicles, pour mixture into molds and freeze 4–6 hours.
Coconut cream can replace heavy cream for a dairy-free version.
- Prep Time: 15
- Cook Time: 6 hours