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Watermelon ice cream recipe – how to make also watermelon ice lollies

Watermelon ice cream recipe – how to make also watermelon ice lollies

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Refreshing and summery tastes the ice cream with watermelon. It provides a real cooling on hot days. Everyone who loves watermelon and ice cream simply must try the combination of the two! How to make the watermelon ice cream yourself, – also watermelon ice lollies, with or without an ice cream maker – I’ll show you here. You can find a detailed watermelon ice cream recipe with exact amounts and step-by-step instructions right here at the bottom.

Homemade sweet cooling for the summer

Watermelon ice cream delivers great refreshment on warm summer days. It tastes fruity like watermelon, but creamy at the same time. Both kids and adults are guaranteed to love your homemade watermelon ice cream.

Watermelon ice cream without ice cream maker or with, watermelon ice lollies

You can make watermelon ice cream or watermelon ice lollies, depending on your mood. I have already tried both variants. If you make watermelon ice cream, you’ll need to pour the watermelon mixture into a sealable container and place it in the freezer, stirring vigorously and briskly every 2 hours. Alternatively, you can make it in an ice cream maker. If you want to make watermelon ice lollies, you’ll need appropriate ice cream molds for it. I always use the stainless steel ice cream molds.

Watermelon ice lollies

Fruity, creamy, but less smooth

While the watermelon ice cream has a fruity and creamy flavor, it doesn’t get a smooth consistency like some other ice creams. That’s because watermelon is mostly water. So this recipe is just for you if you’re into a refreshingly fruity ice cream that tastes heavenly delicious like summer watermelon.

Watermelon ice cream recipe with yogurt

My watermelon ice cream is made with cream. If you prefer a less caloric ice cream, you can also make it with natural yogurt. For this you take watermelon and yogurt in the ratio 1:1 and for sweetening some powdered sugar. Just as in the recipe with cream, first puree the watermelon flesh. Mix the natural yogurt with the powdered sugar and then add it to the watermelon. Then you can freeze it.

This ice cream is

  • fruity,
  • refreshing,
  • creamy,
  • light,
  • heavenly delicious,
  • summery,
  • not too sweet,
  • with fresh watermelon,
  • with four ingredients,
  • easy to make even without an ice cream maker,
  • also possible as ice lollies,
  • delicious refreshment for hot days.

How to make watermelon ice cream

Watermelon ice cream recipe with 4 ingredients

With this recipe you can easily make a refreshing watermelon ice cream that tastes like summer, using only four ingredients. Here you can get a rough idea of how the preparation works and what you need for it. You’ll find the exact quantities and step-by-step instructions for making the watermelon ice cream in the boxed recipe below.

You need

  • natural fresh watermelon – flesh without peel and without seeds,
  • cream,
  • sweetened condensed milk
  • and some lemon juice – freshly squeezed.

How to make watermelon ice cream: here’s how (Check out the detailed recipe at the bottom.)

  1. First, puree watermelon flesh together with lemon juice.
  2. Then whip cream with sweetened condensed milk until creamy.
  3. Now fold in the cream of the pureed watermelon.
  4. Afterwards, you can either distribute the ice cream mixture on ice cream molds and freeze it, if you want to have watermelon ice lollies. Or you can process the ice cream mixture in an ice cream maker, if you have one. Or you can freeze the mixture in a sealable container, stirring it vigorously every 2 hours.

Ice cream with watermelon

How to make watermelon ice cream: tips and tricks

  • You can adjust the amount of sweetened condensed milk to taste, depending on how sweet you like the watermelon ice cream.
  • You can also adjust the amount of lemon juice to your liking, or omit lemon juice completely.
  • You can make the watermelon ice cream with yogurt instead of cream. See my notes on this above.
  • You can make the watermelon ice cream with or without an ice cream maker. You can make watermelon ice lollies. See also my notes here above.

Did you make the watermelon ice cream using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and enjoyed the refreshing ice cream.

Fancy some more homemade ice cream? Also try:

Watermelon ice cream recipe – how to make also watermelon ice lollies

Watermelon ice cream recipe

Refreshing and summery tastes the ice cream with watermelon. It provides a real cooling on hot days. All those who love watermelon and ice cream simply must try the combination of the two! How to make the watermelon ice cream yourself, – also watermelon ice lollies, with or without an ice cream maker – I'll show you in this recipe.
Cook Time 15 mins
Cooling time 8 hrs
Course Dessert
Servings 4

Ingredients
  

  • 400 g watermelon flesh (without peel and seeds)
  • 200 g cream
  • 60 g sweetened condensed milk
  • 1 tbsp lemon juice freshly squeezed

Instructions
 

  • Cut watermelon flesh into cubes, put them in a blender together with lemon juice and puree.
  • Whip cream and sweetened condensed milk until creamy.
  • Add the cream mixture to the pureed watermelon.
  • Without an ice cream maker: Put the ice cream mixture in a sealable container and place it in the freezer for about 8 hours, until firm, stirring vigorously and briskly every 2 hours, for example with a whisk or hand mixer.
  • With ice cream maker: Process the ice cream mixture in the ice cream maker.
  • Ice lollies: Spread the ice cream mixture onto ice cream molds and place them in the freezer until the watermelon ice cream is firm.

Notes

  • You can adjust the amount of sweetened condensed milk to taste, depending on how sweet you like your watermelon ice cream.
  • You can also adjust the amount of lemon juice to your liking, or omit lemon juice completely.
  • Note the detailed tips and tricks for making the watermelon ice cream at the top of the post.
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