Nothing is more cool and refreshing than watermelon. So I just had to try my hand at making a "Sweet and Creamy Watermelon Ice Cream" then I tossed in a few chocolate chips to give it a little crunch; and to my surprise it is absolutely delicious. Can be made with Splenda for diabetics like myself.
Prep time 20 min
Cook/Bake time 35 minutes
Chill time 3+ hours
Freeze time 2-3 hours
Makes 1 quart
3/4 cup Extra Fine Granulated Sugar; or Splenda No Calorie Sweetener, Granulated
1 teaspoon cornstarch
3/4 cup heavy cream
1 cup organic whole milk
2/3 teaspoon vanilla
2 1/2 cups watermelon juice; approximately 10 cups watermelon cubed pureed
1/2 cup mini chocolate chips
In a medium sauce pan heat sugar, cornstarch, whole milk, and heavy cream over medium heat until it starts to bubble and thickens slightly; about 5-10 minutes.
Remove from heat and stir in vanilla.
Puree watermelon in a blender or food processor.
Pour through a strainer.
Chill for 3-6 hours.
Mix chilled juice with milk mixture.
Make sure it is cold.
Pour into an ice cream maker, and churn for 20 minutes, or according to the appliance instructions.
Once churned, fold in the chocolate chips.
Place in an air tight container in the freezer for 2-3 hours until ready to serve.