Watermelon Ice Cream
Watermelon Ice Cream is a refreshing, fruity dessert perfect for hot summer days. Made using fresh watermelon puree, cream or condensed milk, and sometimes a hint of lemon or mint, this ice cream is eggless and easy to make at home. It offers a light, naturally sweet flavor with a smooth, creamy texture. Often prepared without an ice cream maker, it's a no-cook, no-fuss frozen treat loved by both kids and adults.
Ingredients
- 3cups Watermelon Juice
- 400ml Dairy Cream or Whipping Cream
- ¾ cup Condensed milk
- 1tsp Vanilla extract
- 1½ tbsp Rose water
- a dash Pink Food Colour
- handful Pistachios Roasted
Instructions
- Add the cut watermelon along with the seeds into a blender and puree them completely. Remove and strain the juice to remove the outer part of the seeds.
- Pour the juice in a pan and bring to a boil and cook till it reduces by 50%. Once it reaches that stage remove from heat and let it cool completely.
- In the meantime, using hand whisk or an electric whisk beat the cream till it thickens to soft peak stage. Make sure at all times the cream is chilled.
- Now in the cooled watermelon juice add in condensed milk, vanilla extract, rose water and mix it well. Fold in the cream and mix them together.
- Add the pink food colour (optional) and some roasted pistachios. Mix them again and pour the ice cream mixture into a mould. Place this mould in a freezer for 24hours to completely freeze. Once ready scoop out and garnish with chopped watermelons and more of roasted pista on top.
Notes
How to pick the right Watermelon
- When you pick the melon in your hands it should feel heavy for its size.
- Check for any visible holes or damage. Also, if the melon is too soft to press then don’t buy.
- Never cut the watermelon to check the sweetness as you never know how dirty the knife is.
- Tap the watermelon in the centre, a thumping hollow sound means it is ripe.
- Usually, a dull looking melon Is ripe rather the shiny one.
Tried this recipe?Let us know how it was!