INGREDIENTS:
- 1 1/4 cups fresh or bottled watermelon juice
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 can of unsweetened coconut milk, well-shaken and stirred
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons lime zest plus 1 tablespoon fresh lime juice (from 1 lime), divided, or calamansi juice, whichever is available
- Chopped fresh watermelon and flaky sea salt, for garnish
INSTRUCTIONS:
Prepare the Base
- In a small saucepan, stir watermelon juice, sugar, and salt together.
- Heat over medium, whisking often, until sugar dissolves (about 3–4 minutes). Do not simmer.
- Remove from heat and whisk coconut milk, sweetened condensed milk, heavy cream, and lime juice until fully incorporated.
Freeze the Mixture
- Pour the mixture into a Ninja Creami ice cream maker for home container, ensuring it does not exceed the max fill line.
- Cover and freeze for at least 24 hours until completely solid.
Process in the Ninja Creami
- Remove the frozen pint from the freezer, place it in the outer bowl of the Ninja Creami, and let it rest for a couple of minutes.
- After that, lock the lid and insert it into the machine.
- Select the Ice Cream setting and let the machine process the mixture.
Adjust Texture (If Needed)
- If the ice cream appears crumbly, use the Re-spin function to achieve a smoother consistency.
Serve & Garnish
- Scoop the ice cream into bowls and garnish with chopped fresh watermelon, salt, and lime zest.
- Serve immediately.
- Enjoy your refreshing homemade watermelon ice cream!
