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Simple Watermelon Ice Cream

Simple Watermelon Ice Cream
Total Time:
6 hours, 15 minutes
Active Time:
10 minutes


1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap


  1. Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
  2. Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
  3. Pour cream mixture into large loaf pan. Place plastic wrap directly over cream mixture (to help prevent ice crystals). Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)

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Nutritional Information

CALORIES (per 1/8 recipe) 470kcal; FAT 37.00g; SAT FAT 23.00g; TRANS FAT 1.00g; CHOL 120mg; SODIUM 210mg; CARB 31g; FIBER 0.00g; SUGARS 31g; PROTEIN 7g; CALC 15%; VIT A 0%; VIT C 0%; IRON 0%

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