Ingredients:

  • 4 cups seedless watermelon, cubed and frozen
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 2 cups heavy whipping cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract

Instructions:

  1. Place the frozen watermelon cubes, lemon juice, and salt into a high-speed blender or food processor. Process on high until the mixture is completely smooth and has a vibrant, uniform pink color.
  2. In a chilled mixing bowl, beat the heavy whipping cream and vanilla extract using an electric mixer on medium-high speed until stiff peaks form.
  3. Gently fold the sweetened condensed milk into the whipped cream using a spatula to maintain the air. Slowly fold in the watermelon puree until the color is consistent; do not overmix.
  4. Transfer the mixture into a 9x5 inch airtight freezer-safe container. Smooth the top and cover with plastic wrap, pressing the wrap directly onto the surface to prevent ice crystals. Freeze for at least 6 hours.