Watermelon Ice Cream

Serves: Twelve | Prep: 15 min, plus 8 hrs | Cook: 0 min

Ingredients:

Watermelon Ice Cream:
4-5 lbs watermelon
2 cups double/heavy cream
1 can sweetened condensed milk
1 Tbsp honey

Directions:
Scoop watermelon out of the shell. The shell can be used as a serving bowl. Place watermelon into a blender, blend until smooth. With a fine mesh strainer, strain watermelon. You want 2 cups of strained puree.

In a bowl whip cream, until soft peaks. Stir in condensed milk, honey, and strained watermelon. Pour into the hallow watermelon shell. Cover with baking paper, letting it touch the surface of the cream or pour into popsicle molds, add a popsicle stick into each mold and freeze for at least 8 hours, over night works best. Remove the shell from the freezer 10 minutes before serving. Popsicles can be eaten immediately.

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