HOMEMADE WATERMELON ICE CREAM
This ice cream is so fluffy and light, and not overly sweet. If you are wondering why the vodka is necessary, it is because watermelon has a high water content which tends to ice up in the freezer. Since the vodka has a high alcohol content, it displaces the ice crystals so that the whole mixture doesn't turn into a solid block of ice once it's left in the freezer to ripen. When you pull it out of the freezer, if there is any left to put into the freezer, be assured you will need to let it thaw some before you will be able to scoop some out. Again, this is due to the water content.
Provided by GardenguyAZ
Categories Frozen Desserts
Time 1h
Yield 1 Gallon, 10 serving(s)
Number Of Ingredients 5
Steps:
- Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.
Nutrition Facts : Calories 252.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 54, Sodium 32.6, Carbohydrate 29.6, Fiber 0.4, Sugar 25.6, Protein 2.5
NO-CHURN WATERMELON ICE CREAM SLICES
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
- Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
- Freeze the watermelon while you make the ice cream.
- Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
- Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
- If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.
WATERMELON MINT ICE CREAM
Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.
Provided by AJ
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
- Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
- Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g
WATERMELON ICE CREAM (SUGAR-FREE)
This an ice cream recipe with no added sugar or milk. You need a high-powered blender with a tamper stick.
Provided by Jason Love
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 3
Number Of Ingredients 6
Steps:
- Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 20.9 g, Fat 6.8 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1.7 mg, Sugar 13.2 g
HOMEMADE ICE CREAM...IN A BAG!
The perfect summer treat...and you don't even need an ice cream freezer! Fun for kids- they can all make their own, anytime!
Provided by Divinemom5
Categories Frozen Desserts
Time 17m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
- Squeeze bag until ice cream is thickened, about 10-15 minutes.
- Remove small bag, unseal, and eat with spoon.
- No need to even dirty a bowl!
Nutrition Facts : Calories 209.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 44.8, Sodium 71.2, Carbohydrate 17.9, Sugar 12.9, Protein 3.6
WATERMELON ICE
"This sweet frosty snack is so refreshing on hot summer days," writes Darlene Brenden from Salem, Oregon. Store it in the freezer, so it's a snap to scoop and serve in snow cone cups.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve sugar and gelatin in boiling water; set aside. Place watermelon in a food processor; cover and puree. Stir into gelatin mixture. , Pour into an ungreased pan. Cover and freeze overnight. Remove from the freezer 15 minutes before serving; scrape ice with a fork. Serve in paper cones or serving dishes.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 1g fiber), Protein 1g protein.
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- Split the watermelon in half, reserving the other half for a later use. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard.
- Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer.
- Whisk the egg yolks until smooth and temper into the hot cream mixture. To temper, slowly add a few spoonfuls of the hot cream mixture to the egg yolks as you whisk. If you stop whisking or add in too much hot cream it will curdle the eggs. Go slowly!
- Cook the egg mixture for four minutes. Remove from the heat. Pour hot cream mixture over watermelon pieces and mix thoroughly. Cool to room temperature.
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- Working in batches, if needed, process frozen watermelon, condensed milk, lime juice, and salt in a food processor until completely smooth, 3 to 4 minutes. Transfer mixture to a large sealable container. Cover and freeze until firm, about 4 hours.
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