GET THE RECIPE HERE.
GRAB A LOAF PAN: Pyrex Loaf Pan, $8; amazon.com.
Nothing says summer like a bright pink, juicy watermelon. They're so delicious and so versatile that we can't stop eating them all summer long. One way I haven't had watermelon is in ice cream — and when I came across watermelon ice cream on Pinterest my interest was peaked.
First of all, any ice cream that can be made without an ice cream machine is a winner in my book. Second, this recipe has barely any ingredients which means more time in the sun and less time in the kitchen. Third, it only has two tablespoons of sugar — way less than your average store bought creamy treat — so it's practically healthy, right?!
The trick to the creamy texture is your tried and trusted blender! Once you've made your ice cream base, pour it into a loaf pan and freeze for three hours. Then, when it's gotten a little frosty, blend it again to get some added air in, making the mixture a lot more light and creamy after the second freeze.
The result is crazy refreshing, with an adorable light pink color and the subtle sweetness of watermelon. It tastes like summer and it's totally guilt free!
PIN IT FOR LATER:
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