Everyone loves ice cream yet some are concerned about the charolies. Our team love & therefore want you to check out this healthy & delicious recipe for non-churn watermelon ice cream. , The Eating Well team believe it is perfect for all ages & of course watermelon lovers.
Active Time: 25 mins Total Time: 6hrs 35mins Servings: 10
Ingredients:
- 3 cups cubed watermelon, any seeds removed, plus more for garnish
- 3 tablespoons lemon juice
- ⅛ teaspoon salt
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- Chopped fresh mint for garnish (optional)
Instructions:
- Place a 9-by-5-inch loaf pan in the freezer.
- Puree watermelon in a food processor or blender until smooth (you should have about 2½ cups).
- Combine 2¼ cups of the watermelon puree, lemon juice and salt in a small saucepan. Bring to a simmer over medium heat. Cook until reduced by half, about 15 minutes. Transfer to a shallow bowl and let cool completely, about 15 minutes.
- Meanwhile, whip cream until it forms stiff peaks. Drizzle in the remaining ¼ cup watermelon puree and continue to whip until incorporated, about 30 seconds. Fold sweetened condensed milk into the whipped cream until incorporated.
- Pour half the whipped cream mixture into the loaf pan, then drizzle half the watermelon reduction in a figure-eight pattern over the top. Top with the remaining whipped cream mixture and drizzle the remaining watermelon reduction in figure-eight pattern over the top.
- Cover with plastic wrap and gently press down so it lies on the surface. Freeze until solid, at least 6 hours and up to 1 week. Let stand at room temperature for 5 minutes before slicing. Garnish with more chopped watermelon and mint, if desired
Nutrition Facts (per serving):
305 Calories 21g Fat 27g Carbs 5g Protein
Further Information:
Freeze for up to 1 week
Title: No-Churn Watermelon Ice Cream
Source: Eating Well
Read Time: 5 minutes