Watermelon Ice Cream
EPIC Family Farms, Tallassee, Alabama
by Courtney Allsup
August 11, 2020
- 8 cups of seeded Alabama watermelon (cubed 1 inch)
- 14 oz can of condensed milk
- 1/4 teaspoon of sea salt
Arrange the watermelon cubes in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours. (Chef's note- the frozen cubes can be done in advance and stored in freezer for up to 1 month!)
Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor fitted with the blade attachment.
Process until smooth, 3 to 5 minutes. (Chef's note- make sure you have a food processor, we burnt up the motor in our blender.)
Transfer the soft ice cream to an airtight container and freeze until solid, about 2-3 hours.
Once made the ice cream can last for 2 weeks in freezer, but ours barely lasted 2 days!
Recipe adapted from Kitchn.