Description
The viral TikTok watermelon ice cream trend is a fun way to turn fresh watermelon into a frozen summer dessert. But after testing it several different ways, I knew it could be even better. This version takes the viral idea and improves it with a homemade dairy-free heavy cream that has the sweetness, richness and flavor you expect from real ice cream!
Ingredients
Units
Scale
- 1 watermelon (I prefer a mini watermelon)
- 1 cup raw cashews
- 1/2 cup fresh lemon juice (~5 lemons)
- 1/2 cup water
- 1/4 cup pure maple syrup
- 1/4 tsp salt
Instructions
- Prepare the watermelon. Slice the watermelon in half lengthwise and scoop out the center, leaving a thick border of fruit around the outside. Freeze both halves until completely frozen.
- Make the heavy cream. Blend the cashews, lemon juice, water, maple syrup and salt in a high speed blender until completely smooth and creamy. Refrigerate while the watermelon halves are in the freezer.
- Pour and scrape. Remove one watermelon half from the freezer and pour the heavy cream into the center. Use a whisk or sturdy spoon to begin scraping the frozen watermelon into the cream. The frozen watermelon gradually blends with the cream until it transforms into a thick, creamy ice cream.*
- Serve immediately while the texture is thick and creamy. Repeat with the second half when ready as preparing one half at a time helps keep the other watermelon completely frozen.
Notes
*Depending on how frozen the watermelon is, it may need to soften just slightly before scraping becomes easy. I like to remove the watermelon from the freezer, pour in the heavy cream and then check it every 5 minutes. As soon as it starts scraping easily, continue mixing until the texture becomes creamy. Waiting too long will cause everything to melt.
- Prep Time: 10
- Freeze Time: 8 hours
- Category: Dessert
- Method: Freezer