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 ICE POPS
Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.
Provided by Mama Alanna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
- Run hot water over ice pop molds for a few seconds to unmold.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g
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.
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
FROSTY WATERMELON ICE
Here's a fun twist on watermelon. It's so refreshing on a summer day, and you don't have to worry about seeds while you're enjoying it. -Kaaren Jurack, Manassas, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, sprinkle gelatin over water; let stand 1 minute. Microwave on high for 40 seconds. Stir and let stand until gelatin is completely dissolved, 1-2 minutes. , Place lime juice, honey and gelatin mixture in a blender. Add 1 cup watermelon; cover and process until blended. Add remaining watermelon, 1 cup at a time, processing until smooth after each addition., Transfer to a shallow dish; freeze until almost firm. In a chilled bowl, beat with an electric mixer until mixture is bright pink. Divide among 4 serving dishes; freeze, covered, until firm. Remove from freezer 15-20 minutes before serving.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON ICE CREAM
A refreshing summertime treat.
Provided by Anna Theoktisto
Time 8h10m
Number Of Ingredients 4
Steps:
- Arrange watermelon cubes evenly on a large rimmed baking sheet lined with parchment paper. Freeze until frozen, at least 4 hours or up to 24 hours.
- 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.
WATERMELON ICE
Easy way to use watermelon. Provided is two sets of directions, one for using an ice cream maker and the second is using the freezer and food processer. Prep time is the (4 hour) time watermelon needs to be in refrig or freezer before processing. Cook time is processing time. Adapted from Bon Appetit (May, 1983).
Provided by ellie_
Categories Frozen Desserts
Time 4h35m
Yield 1 1/2 quarts
Number Of Ingredients 2
Steps:
- Sprinkle sugar over watermelon cubes.
- Using an ice-cream maker: Puree in blender or food processor.
- Freeze or refrigerate for at least 4 hours.
- Process in ice cream maker according to manufacturer's directions.
- Freeze until ready to serve.
- Using the freezer and food processer: Freeze watermellon cubes for at least 4 hours.
- Using food processor puree cubes (2 cups at a time) until fluffy.
- Freeze until ready to serve.
Nutrition Facts : Calories 501.2, Fat 1.2, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 127.9, Fiber 3.2, Sugar 116.8, Protein 5
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