Food Therapy recipe
No Churn Watermelon Ice Cream
Ingredients
½ medium seedless watermelon (about 500 grams of flesh)
250 ml cold heavy cream
3 tablespoons honey
1 teaspoon lemon juice
1 small pinch salt
250 ml cold heavy cream
3 tablespoons honey
1 teaspoon lemon juice
1 small pinch salt
Method
1. Prepare the Watermelon
Cut the watermelon in half. Scoop most of the flesh out of the center with a spoon, leaving about 1–2 cm of flesh against the rind.
2. Secure the Shell
Set the watermelon half in a wide, deep bowl so it stays upright while you add the ingredients and move it to the freezer.
3. Add the Cream
Pour the cold heavy cream into the hollow. For a creamier result, use cream with at least 30% fat.
4. Add the Honey
Add the honey. If your watermelon is very sweet, reduce it to 2 tablespoons.
5. Mix in the Watermelon
Scrape the remaining flesh from the shell with the back of a spoon and stir it into the cream and honey, crushing large pieces as you go.
6. Balance the Flavor
Add the lemon juice and a small pinch of salt. Stir until the color and texture are even.
7. Blend (Optional)
For an extra-smooth ice cream, blend briefly with an immersion blender, taking care not to pierce the rind.
8. First Freeze
Cover with plastic wrap and freeze for about 2 hours.
9. Stir Once
When the edges start to freeze, stir the frozen parts back into the mixture with a spoon or whisk. This keeps large ice crystals from forming.
10. Freeze Completely
Cover again and freeze for at least 4 more hours, ideally overnight, until completely firm.
11. Soften Before Serving
Let the watermelon rest at room temperature for 5–10 minutes so the ice cream is easier to scoop.
12. Serve
Dip an ice cream scoop in hot water, dry it, and scoop the ice cream into cones or bowls.
Cut the watermelon in half. Scoop most of the flesh out of the center with a spoon, leaving about 1–2 cm of flesh against the rind.
2. Secure the Shell
Set the watermelon half in a wide, deep bowl so it stays upright while you add the ingredients and move it to the freezer.
3. Add the Cream
Pour the cold heavy cream into the hollow. For a creamier result, use cream with at least 30% fat.
4. Add the Honey
Add the honey. If your watermelon is very sweet, reduce it to 2 tablespoons.
5. Mix in the Watermelon
Scrape the remaining flesh from the shell with the back of a spoon and stir it into the cream and honey, crushing large pieces as you go.
6. Balance the Flavor
Add the lemon juice and a small pinch of salt. Stir until the color and texture are even.
7. Blend (Optional)
For an extra-smooth ice cream, blend briefly with an immersion blender, taking care not to pierce the rind.
8. First Freeze
Cover with plastic wrap and freeze for about 2 hours.
9. Stir Once
When the edges start to freeze, stir the frozen parts back into the mixture with a spoon or whisk. This keeps large ice crystals from forming.
10. Freeze Completely
Cover again and freeze for at least 4 more hours, ideally overnight, until completely firm.
11. Soften Before Serving
Let the watermelon rest at room temperature for 5–10 minutes so the ice cream is easier to scoop.
12. Serve
Dip an ice cream scoop in hot water, dry it, and scoop the ice cream into cones or bowls.
