Ice cream and watermelon are two sweet and refreshing symbols of summer, and what if you combine them, it’s twice as tasty! Such a dessert it will easily surprise guests at the table and will surely please the children. At it’s not at all difficult to cook, you will need condensed milk and whipped cream, and a little more attention to detail. Go for it! Share with друзьями: 
Time: 30 мин. plus time freezing Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small seedless watermelon (up to 2 kg.)
- 400 gr. condensed milk
- A pinch of fine salt
- 2 tbsp. oily cream, cool
- Special equipment: Hand blender
Recipes with similar ingredients: Watermelon, condensed milk, cream, ice cream
Recipe preparation:
- Cut a small slice from the top of the watermelon so that it is visible pink flesh. Put the watermelon in a large container with a slice up. Take a hand blender and push it into a watermelon, turn pulp mashed, moving the blender inside and around, and sticking to the shape of a watermelon from the inside. Be careful and do not cut through the side walls or the bottom of the watermelon peel.
- Drain the juice and leave 1 tbsp. for ice cream; remove the rest until next use. Using a spoon, clean off all residues. pink pulp, so that inside the watermelon you get a smooth white space (this is necessary in order for the watermelon to be properly froze). Make sure there is no juice left inside and walk along the walls with dry paper towels.
- Put the watermelon in the freezer while you cook ice cream.
- In a large bowl, whisk the condensed milk, salt and 1 tbsp. reserved watermelon juice. In a large bowl with beat the electric mixer at a moderate high speed oily cream until strong peaks form, approximately 2 min. With a silicone spatula, mix half the whipped cream into a mixture with condensed milk until a homogeneous mass, then mix the remaining part of the cream until completely homogeneous.
- Pour the mixture into a frozen watermelon, filling it to the very edges. Cover with cling film and refrigerate until hardens, 3 hours or leave it overnight.
- If the watermelon has been in the freezer all night, put it thaw in the refrigerator 2 hours before serving. Put the watermelon on chopping board with a slice down and cut it with a long kitchen knife in half lengthwise. Cut each half into 3 long slices.
