Watermelon Slice Ice Cream
Votes: 2
Time: 30 minutes plus freezing time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Ice cream and watermelon are two sweet and refreshing symbols of summer, and when combined, it's twice as delicious! This dessert will easily wow guests at the table and is sure to please children. It's also incredibly easy to make—all you need is condensed milk, whipped cream, and a little attention to detail. Go for it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small seedless watermelon (up to 2 kg)
- 400 gr. condensed milk
- A pinch of fine salt
- 2 cups heavy cream, chilled
- Special equipment: immersion blender
We recommend
Recipes with similar ingredients: Watermelon, condensed milk, cream, ice cream
Cooking the dish according to the recipe:
- Cut a small slice off the top of the watermelon, exposing the pink flesh. Place the watermelon cut-side up in a large container. Use an immersion blender to puree the flesh, moving the blender inside and around the circumference of the watermelon, following the shape of the inside. Be careful not to cut all the way through the sides or bottom of the rind.
- Drain the juice and reserve 1 cup for ice cream; set the rest aside for later use. Using a spoon, scrape out any remaining pink flesh, leaving a smooth white space inside the watermelon (this is necessary for proper freezing). Make sure there's no juice left inside and pat the sides dry with paper towels.
- Place the watermelon in the freezer while you make the ice cream.
- In a large bowl, whisk together the condensed milk, salt, and 1 cup of the reserved watermelon juice.
In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, fold half the whipped cream into the condensed milk mixture until smooth, then fold in the remaining cream until completely combined. - Pour the mixture into the frozen watermelon, filling it to the very brim. Cover with plastic wrap and freeze until firm, about 3 hours, or overnight.
- If the watermelon has been frozen overnight, thaw it in the refrigerator 2 hours before serving. Place the watermelon cut-side down on a cutting board and cut it in half lengthwise with a long kitchen knife. Cut each half into 3 long wedges.
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