When summer heat is on, there’s nothing better than a cold, refreshing treat. This easy, homemade watermelon ice cream is a perfect way to cool down! It’s naturally sweet, creamy, and requires no ice cream maker or eggs. In just a few simple steps, you’ll have a delicious frozen dessert ready to wow your family.
Ingredients:
- 5 cups of watermelon (seeds and rind removed)
- 1/2 cup strawberry yogurt
- 2 tablespoons honey (or more for sweetness)
- 1 teaspoon strawberry extract (optional for extra flavor)
- A few drops of food coloring (optional, for a vibrant pink hue)
- Chocolate chips or sprinkles for garnish
Directions:
- Start by cutting the watermelon into cubes. Lay the cubes on a baking sheet or place them in a freezer bag and freeze them for at least 2 hours until solid.
- Once the watermelon is frozen, add half of the cubes into a blender along with the strawberry yogurt and honey. Blend until smooth and creamy. If you like a stronger strawberry flavor, toss in the strawberry extract.
- Add the remaining frozen watermelon cubes to the blender and pulse until the mixture is thick, smooth, and creamy. For a more vibrant pink color, add a drop of food coloring and mix briefly.
- Transfer the creamy watermelon mixture into a storage container, cover it with plastic wrap, and freeze for about 6 hours, or until it sets completely.
- Serve the ice cream in bowls or cups, and sprinkle some chocolate chips on top for a delightful crunch.
