- Prepare the watermelon:
- Cut the watermelon pulp into pieces and remove all the seeds.
- Place the watermelon pieces in a blender and blend until smooth.
- Filter the puree:
- Pass the watermelon puree through a fine mesh strainer to remove any remaining pulp and obtain a smooth liquid.
- Mix the ingredients:
- In a large bowl, combine the watermelon puree, condensed milk, sugar, lemon juice, and vanilla extract (if using). Mix well until the sugar is completely dissolved.
- Prepare the cream:
- In another bowl, whip the fresh cream until it forms soft peaks.
- Add the whipped cream:
- Gently fold the whipped cream into the watermelon mixture, using a spatula to keep the consistency light and creamy.
- Freeze the ice cream:
- Pour the mixture into an airtight container and cover with a lid.
- Place the container in the freezer and let it freeze for at least 4-6 hours, stirring every 30 minutes for the first 2 hours to break up the ice crystals and obtain a creamier consistency.
- Serves:
- Before serving, leave the watermelon ice cream at room temperature for 5-10 minutes to soften slightly.
- Use an ice cream scoop to form balls and serve in cups or cones.
Suggestions:
- Add Watermelon Chunks : If you want extra texture, add watermelon chunks to the mixture before freezing.
- Alternative sweetener : You can replace the sugar with honey or agave syrup for a more natural option.
- Storage : Store watermelon ice cream in the freezer for up to 2 weeks. Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
This fresh and creamy watermelon ice cream is perfect for cooling off on hot summer afternoons. Enjoy!
