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Watermelon Ice Cream

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   6

recipe id: 101814
Watermelon Ice Cream Recipe
photo by: CDKitchen Staff
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4 cups watermelon chunks, seeded and cut into 1-inch pieces
1/2 package (10 ounce size) frozen sweetened whole strawberries
1/2 cup heavy cream
1/4 cup sugar or more, to taste


Put the watermelon pieces on a baking sheet and freeze until solid. Transfer to a sealable plastic bag, secure, and keep in freezer until ready to use.

Remove the watermelon and the strawberries from the freezer about 5 minutes before process­ing. Cut the frozen berries into pieces.

Place half of the watermelon in a food processor, fitted with the steel blade and process until finely chopped. Add the remaining watermelon and the berries. Pulse to break up.

Add the cream and sugar. Process until the mixture is smooth and creamy. Add more sugar, if needed. Scrape down the sides of the bowl and process another 5 seconds.

Spoon into serving bowls and serve at once, or store in the processor and place in the freezer up to 30 minutes for the best texture.

NOTE: Mixture will freeze quite solid if left longer, but it can be processed again quite successfully if it becomes too hard.

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152 calories, 8 grams fat, 21 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Fun and refreshing! Seeding the watermelon (even using seedless has seeds) was the biggest challenge. I like that you didn't need an ice cream maker for this recipe though as I gave mine away a few years ago.

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