Beat the summer heat with this incredibly refreshing watermelon ice cream! Forget store-bought – this homemade version is surprisingly simple to make, bursting with the sweet, juicy flavor of ripe watermelon and requiring minimal ingredients. Imagine the cool, creamy texture melting in your mouth, a perfect blend of summer sweetness and icy delight. It's the ideal treat for a hot afternoon, a delightful dessert after a barbecue, or simply a guilt-free indulgence any time the craving strikes. This recipe is easily adaptable to your taste, allowing for additions like lime zest, mint leaves, or a touch of chili for a spicy kick.
Ready to transform juicy watermelon into a dreamy summer dessert? This step-by-step guide will walk you through every stage, ensuring you achieve perfectly smooth and delicious watermelon ice cream in no time. From preparing the watermelon to freezing the final product, we’ll cover everything you need to know to create this irresistible summertime treat. Let’s get started!
Tools Needed
- Blender
- Pot
- Sieve
- Ice cream molds
- Freezer
Ingredients
- Watermelon: 2 kg or more
- Strawberries: 200g (for 2kg watermelon), 250g (for recipe)
- Gelatin leaves: 5
- Sugar: 2-3 tablespoons (adjust to taste)
- Yogurt: 2 jars
- Fresh milk: 1 pack
- Powdered milk: 1 pack
- Salt: a pinch (optional)
Step-by-Step Instructions
Step 1. Prepare Watermelon & Strawberry Mixture
- Choose a ripe watermelon. Look for balanced shape, dark green color, clear veins, and a large yellow area at the bottom. Tap it; a popping sound indicates ripeness.
- Wash and cut the watermelon, removing the rind. Cut the flesh into small pieces.
- Soak gelatin leaves in cold water for 2-3 minutes until softened, then drain.
- In a pot, combine strawberries, water, and sugar. Cook over low heat for 10-15 minutes until strawberries are soft and the color intensifies. Remove the cooked strawberries, saving the juice and color.
- Add the gelatin to the strawberry mixture and stir until dissolved.
- Combine the strawberry mixture with the watermelon juice. Stir well.
Step 2. Make the Milk Cream Base
- Combine fresh milk, powdered milk, and sugar. Cook over low heat for 7-8 minutes until the milk powder is dissolved. Let it cool completely.
- Add yogurt to the cooled milk mixture and stir well.
Step 3. Assemble and Freeze
- Pour 3/4 of the watermelon mixture into ice cream molds.
- Pour the milk cream over the watermelon mixture in the molds.
Step 4. Enjoy!
- Freeze for at least 5-6 hours, or overnight, until solid.
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Tips
- Don't cook the watermelon juice; it will lose its freshness and color.
- Adjust the amount of sugar according to the sweetness of your strawberries.
- A pinch of salt enhances the sweetness of the ice cream.
Nutrition
- N/A
FAQs
1. Can I use seedless watermelon?
Absolutely! Seedless watermelon is the easiest to work with for this recipe. Just make sure it's ripe and juicy.
2. How can I make the ice cream smoother?
For a super smooth texture, blend the watermelon mixture thoroughly and strain it through a fine-mesh sieve before churning. This removes any fibers.
3. Can I store leftover watermelon ice cream?
Yes! Store it in an airtight container in your freezer for up to 2 weeks. It's best to let it soften slightly before scooping.
This refreshing watermelon ice cream is the perfect way to cool down on a hot summer day. Enjoy the simple sweetness and vibrant flavor of this homemade treat, a delightful alternative to store-bought options. So grab your watermelon and get ready to enjoy a taste of summer!