Watermelon Ice Cream Slices
Easy, Very Cute Summer Recipe
Around this time of year, there is nothing better than ice cream and watermelon, so why not combine them! We found this easy and very cute no-churn watermelon ice cream slices recipe from the Food Network and wanted to share it with you.
- An immersion blender
- Large bowl
- Electric Mixer
- Plastic Wrap
- Rubber Spatula
- Cutting Board
- Long Chef’s Knife
- One 4 to 5-pound mini seedless watermelon
- One 14-ounce can of sweetened condensed milk
- A pinch of fine salt
- 2 cups of heavy cream, chilled
Have you ever used an immersion blender? If so, you know it works wonders. The first step is to cut a thin slice out of the top and insert the immersion blender into the watermelon to make juice. Go in slowly, following the shape of the inside of the watermelon, and do your best not to blend through the bottom or sides of the watermelon!
Pour out the fresh juice into the bowl and reserve (at least) one cup of juice for the ice cream. Using a spoon (a serrated spoon might be easier), scoop out the remaining red watermelon so you are left with just a smooth white interior. This is to assure it freezes properly. Make sure there is no juice remaining inside and pat dry with a paper towel.
Freeze the watermelon while you make the ice cream
Whisk together the condensed milk, salt, and reserved watermelon juice in a large bowl and set it aside.
Using the electric mixer, whip the heavy cream in a large bowl on medium-high speed until firm peaks form. This should take about 2 minutes. Fold about one-half of the whipped cream into the mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid. This should take about 3 hours but is best overnight.
If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and half lengthwise with a long chef’s knife. Cut each half lengthwise into 3 wedges. This should yield about 6 servings!