2 Ingredient Watermelon Ice Cream
Cool, creamy, and made with just frozen watermelon and sweetened condensed milk, this easy ice cream comes together in minutes—no churn required. It’s a fun way to use up extra watermelon and makes a refreshing, fruity treat with a soft serve–like texture.
Ingredients
- 4 cups (536g) seedless watermelon, cut into 1-inch pieces
- 1/4 cup (67g) sweetened full fat condensed milk
Instructions
- Spread watermelon in a single layer on a parchment-lined baking sheet. Freeze until solid, at least 4 hours or overnight.
- Add the frozen watermelon to a food processor. Pulse until it starts to break down into a crumbly, sorbet-like texture, scraping down the sides as needed.
- Add sweetened condensed milk and blend until smooth and creamy, like soft serve. Taste and add more condensed milk if needed for sweeter taste.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer scoop. Store any leftovers in an airtight freezer-safe container in the freezer.
Notes
- This recipe yields approximately 3 cups of ice cream. The nutrition estimate is for 1 (1/2 cup) serving.
Serving: 1serving, Calories: 65kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 11mg, Fiber: 1g, Sugar: 12g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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