No-Churn Watermelon Ice Cream with Sweetened Condensed Milk
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.
Servings 16
Calories 24kcal
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.
