No-Churn Watermelon Ice Cream That's Actually Creamy
This no-churn watermelon ice cream is creamy, not icy, with just 5 ingredients and no machine. The secret trick keeps it scoopable straight from the freezer. Perfect for summer cookouts or a quiet evening when only something cold and pink will do.
Equipment
- Blender or food processor
- Large Mixing Bowl
- Hand mixer or stand mixer with whisk
- Fine-mesh strainer (optional)
- 9x5-inch loaf pan or shallow freezer-safe container
- Plastic wrap
Ingredients
Watermelon Base
- 3 cups seedless watermelon puree (from about 4-5 cups cubed watermelon)
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vodka or light corn syrup
- 1 pinch flaky sea salt (like Maldon)
For Whipping
- 2 cups heavy cream, cold
Instructions
- Chill your loaf pan in the freezer while you prepare the base. Cold metal = faster freezing = less ice.
- Cube about 4 cups of seedless watermelon (rind removed) and blitz in a blender until completely smooth. Strain through a fine-mesh sieve if you want a perfectly silky texture (I usually skip it, but it's your call). Measure out exactly 3 cups of puree.
- In a medium bowl, whisk the watermelon puree with the sweetened condensed milk, vodka (or corn syrup), and salt until smooth. It will look like a thin pink milkshake. Set aside.
- In a large bowl, whip the cold heavy cream to soft peaks – when you lift the beaters, the cream holds a soft bend, not a stiff point. Over-whipping turns it into butter, which sounds fun until you have to redo it. This takes about 2 minutes with a hand mixer.
- Gently fold the watermelon mixture into the whipped cream. Use a spatula and a gentle hand – cut through the center, lift from the bottom, turn the bowl. You want streaks gone but don't deflate the cream. It should look like a fluffy pink mousse.
- Scrape the mixture into your cold loaf pan. Smooth the top. Press a sheet of plastic wrap directly onto the surface (this prevents ice crystals from forming on top). Place in the freezer for at least 6 hours – overnight is better. I've been impatient before and it was fine after 5, but 6 is where the texture locks in.
- Take the pan out about 5–10 minutes before you scoop. Run your scoop under hot water for clean scoops. The texture should be creamy, sliceable, and perfectly scoopable – not rock hard.
Notes
Don't drain the watermelon juice when cubing – that liquid is pure flavor. Taste your watermelon before adding condensed milk; if it's very sweet, you might want to use only 3/4 of the can. For vegan version, substitute heavy cream with full-fat coconut cream (chilled solid part) and use condensed coconut milk. The vodka or corn syrup is non-negotiable for creaminess – it prevents ice crystals without affecting flavor. Let the ice cream sit at room temperature for 5-10 minutes before serving for best texture.