Cool, creamy, and made with just two main ingredients, this no-churn watermelon ice cream is summer in a scoop. Fresh melon and sweetened condensed milk blend into a light, refreshing treat that doesn’t even need an ice cream maker.
No-Churn Watermelon Ice Cream
Every summer I get hooked on watermelon. Cold slices straight from the fridge, fresh watermelon drink at cookouts, even sneaking chunks into salads, it’s the one fruit I never get tired of. But when it’s blazing hot outside, I want something colder, creamier, and scoopable. That’s where this no-churn watermelon ice cream comes in.
I didn’t want to lose the fresh taste of watermelon by burying it in my favorite custard based ice cream. Eggs, cream, cooking on the stove, that just felt too heavy for such a light fruit. So I leaned on sweetened condensed milk, the same secret ingredient I use in so many desserts when I want rich sweetness without fuss. It gives this ice cream a velvety texture with almost no effort.
You only need frozen watermelon chunks, a can of sweetened condensed milk, and a splash of vodka or tequila if you want it extra scoopable. That’s it. No ice cream maker, no fancy tricks. And while you could stop there, I like to spoon it over a slice of buttery pound cake or serve it with fresh berries on the side. Honestly, it’s one of the easiest desserts I’ve ever pulled off.
If you’re out of watermelon but still want to make a no-churn ice cream, try the creamiest raspberry swirl, it’s just as easy and you don’t need to freeze the fruit.
Simple Ingredients for Big Summer Flavor
These are just a few of the ingredients you’ll need to make this recipe. Make sure to check the recipe card for the full list.
- Seedless watermelon: A seedless watermelon makes it easier to blend, but you can use a regular watermelon and remove the seeds if needed.
- Sweetened condensed milk: Adds creaminess and sweetness without the need for eggs or extra sugar.
- Vodka or tequila (optional): Helps keep the ice cream soft and scoopable by lowering the freezing point.
The Easiest Way to Turn Watermelon into Ice Cream
Step One: Freeze and Blend the Watermelon
Pro tip: Make sure the cubes aren’t touching so they don’t freeze together in one big clump.
Step Two: Make the Ice Cream
It’s not quite sorbet, not quite traditional ice cream, somewhere happily in between. And it’s the perfect thing to scoop on a sweltering afternoon or serve after a cookout with a tall glass of watermelon lemonade.
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Ingredients
- 8 cups cubed seedless watermelon
- 14 ounces sweetened condensed milk
- ¼ teaspoon salt
- 2 teaspoons vodka or tequila optional
Instructions
- Cut the watermelon into 1-2 inch cubes and place on a rimmed baking sheet covered with parchment paper. Freeze for at least 4 hours or overnight.
- Place frozen watermelon pieces into a food processor and process until it looks like crumbs. Add the sweetened condensed milk and process until it is smooth and creamy. Add salt and alcohol if using.
- Remove to a loaf pan and freeze for at least 4 hours.
Notes
- The alcohol just makes it a little easier to scoop and can easily be left out.
