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Watermelon Ice Cream

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Ingredients

Adjust Servings:
1/2 cup freshly juiced watermelon
1 tsp vanilla extract
1 cup raw whole milk or coconut milk
1 cup cream
1/4 cup light-colored raw honey

Nutritional information

140
calories
21 g
carbohydrates
2 g
protein
6 g
fat
45 mg
sodium
20 mg
cholesterol

Watermelon Ice Cream

Features:
    Cuisine:
    • 8 hrs
    • Serves 4
    • Medium

    Ingredients

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    Watermelon is so refreshing in summer with its cool demeanor and the capability to soothe your taut nerves with the sugary, juicy pulp. To top it all off, an ice-cream with watermelon is an out of this world experience. If you love your watermelon in summer with a pinch of rock salt, there is no reason why this summer bliss in the form of watermelon ice-ream will not please you. Even if you’re not the biggest fan of watermelon, you will still love this dessert.

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    How to make Watermelon Ice Cream

    1. Wash the watermelon and cut it in half.
    2. Scoop out the succulent flesh with a spoon and juice them using a juicer after removing the popsicles.
    3. Store the slightly reddish juice in a cup.
    4. Add watermelon juice, vanilla essence, milk, cream, and honey to a blender altogether.
    5. Blend it into a smooth consistency till you get the desired texture.
    6. Be careful not to blend it too long as it will add air and froth to the top.
    7. Remove the froth with a spoon and discard.
    8. Pour the mixture into an ice-cream maker and proceed as directed.
    9. You can also pour it into a container and leave it in a freezer overnight, but the results are better with an ice-cream maker.
    10. Your ice-cream will assume a soft-serve texture when it is done.
    11. Place the ice-cream in a freezer to allow it to harden overnight.

    Trivia

    You tend to consider a watermelon as a fruit, but it is a vegetable of the gourd family.

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