Watermelon Ice Cream

Watermelon Ice Cream

EPIC Family Farms, Tallassee, Alabama

Ingredients:

  • 8 cups of seeded Alabama watermelon (cubed 1 inch)
  • 14 oz can of condensed milk 
  • 1/4 teaspoon of sea salt

Directions:

  1. 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!)

  2. Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor fitted with the blade attachment.

  3. 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.) 

  4. 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