A fresh 4-ingredient watermelon ice cream that is creamy and made in a blender, no churn, using fresh watermelon and milk. Easy to customize, wonderfully sweet and refreshing.
Buy a fresh watermelon, and slice the inside meat into roughly 2 inch chunks. They don't have to be uniform, just small enough to be blendable when frozen. You should probably remove seeds or use a seedless watermelon.
Freeze the chunks for at least 4 hours, or overnight.
Line a loaf pan with parchment paper so it hangs over the long sides.
Make ice cream
Blend or use a food processor to combine frozen chunks, chilled milk and vanilla for about 1 minute. You might have to blend in 15 second intervals and scrap down the blender between each rotation. Add a few tablespoons of milk if the blender won't blend without it.
4 cups watermelon, frozen, ½ cup dairy free milk, 1 tablespoon vanilla extract, ¼ teaspoon salt
Once blended, add the frozen raspberries, and blend again just enough to bring out the pink color. You can add more raspberries to deepen the pink.
¼ cup raspberries, frozen
Pour the mixture into a parchment-lined loaf pan and freeze for 2 hours to be ready for scooping and same-day eating. If you freeze it overnight, allow it 20 minutes or more to thaw before attempting to scoop.
Cover the pan or transfer into a container with a sealed top. Freeze until ready to eat.
Video
Notes
Watermelon ice cream stores easily frozen for up to a month. After that it becomes icy. You can rejuvenate it by allowing it to thaw 2o minutes, and re-blending with a few tablespoons of milk.If you have an ice cream maker and want to make it creamier, freeze your empty ice cream tub overnight, chill the blended watermelon mixture 2 hours in the refrigerator, and churn according to your machine's instructions, probably 20 minutes.If you have a Ninja Creami, pour the mixture into Creami containers and freeze overnight. Process on the ice cream setting. If it comes out dry or crumbly, fold in more milk and re-spin one or two times.