Two-Ingredient Fruit Ice Cream

Chanie Nayman Chanie Nayman
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I called my daughter from my office and asked her to get the watermelon ready for the freezer. (She was in the middle of slicing it anyway; apparently cutting watermelon is super satisfying.) The next day, all that was left to do was pour and scrape. It couldn’t be simpler, and the result was a refreshing summer treat that’s as fun to make. Try it!

30m 6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy

Directions

  1. For a watermelon, cut in half and scoop out about two cups of the flesh, leaving a thick border around the sides. For mango, cut in half and cut out a two-inch by two-inch area from the flesh. Freeze for at least six hours, until frozen solid.

  2. Remove from freezer and pour heavy cream or milk into the scooped out part. Using a strong spoon (it will bend!) or other kind of scraper, scrape down the sides of the watermelon bowl into the cream. Continue scraping until the milk is fully incorporated into the watermelon. Smooth it out with an ice cream scoop and scoop it into a bowl.

  3. Top with a drizzle of honey and some lime zest, if desired.

Notes:
You can also try this with other fruits that have a large area, like honeydew, pineapple, or mango.

This recipe image was generated with AI.

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