No Churn Watermelon Sherbet Recipe

Introduction

This No Churn Watermelon Sherbet is creamy, fluffy, and wonderfully refreshing. Bursting with juicy watermelon flavor, it achieves a velvety smooth texture thanks to sweetened condensed milk and whipped cream. Perfect for hot days, this easy-to-make dessert requires no ice cream maker.

Ingredients

• 3 cups cubed seedless watermelon
• 1 lime (rind removed)
• 1 (14 oz) can sweetened condensed milk
• ¼ teaspoon salt
• 1 pint heavy cream
• Maldon sea salt (optional, for serving)

Instructions

1. Step 1: Place the cubed watermelon and whole lime (without rind) into a high-powered blender and blend until smooth.
2. Step 2: Strain the blended mixture through a fine-mesh sieve into a large measuring cup. You should have about 2 cups of juice.
3. Step 3: Pour the juice into a very large bowl. Whisk in the sweetened condensed milk and salt until combined. Set aside.
4. Step 4: In a separate large bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the watermelon mixture using a rubber spatula, being careful not to deflate the cream.
6. Step 6: Transfer the mixture to a large, sealable freezer-safe container. Cover with plastic wrap pressed directly onto the surface, then seal with an airtight lid.
7. Step 7: Freeze overnight or for at least 6 hours until firm.
8. Step 8: When ready to serve, sprinkle with Maldon sea salt if desired. If too firm, let sit at room temperature for 15-30 minutes before scooping.

Tips & Variations

• Use heavy cream with the highest fat content available for the best texture; ultra-pasteurized heavy cream works well.
• For a twist, add a handful of fresh mint leaves to the blender for a refreshing herbal note.
• If you prefer a sweeter sherbet, add a tablespoon of sugar or honey to the watermelon before blending.
• To avoid large ice crystals, make sure the plastic wrap touches the surface of the sherbet before sealing the container.

Storage

Store the sherbet in an airtight container in the freezer for up to 2 weeks. If it becomes too firm to scoop, thaw at room temperature for about 30 minutes before serving for easier scooping and better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ice cream instead of whipped cream?

No, whipped cream is essential for creating the light, fluffy texture of this sherbet. Regular ice cream would alter the consistency and thawing properties.

Is it necessary to remove the lime rind?

Yes, removing the rind ensures the sherbet does not have a bitter taste. Only blend the lime without the rind to add a subtle citrus flavor.

No Churn Watermelon Sherbet Recipe

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★★★★★

4.8 from 142 reviews

• Author: anna
• Total Time: 15 minutes (plus freezing time)
• Yield: 16 scoops 1x

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Description

This No Churn Watermelon Sherbet is a creamy, fluffy, and refreshing frozen dessert bursting with juicy watermelon flavor. Made without an ice cream maker, it’s velvety smooth thanks to the combination of sweetened condensed milk and whipped heavy cream, making it the perfect summer treat.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups cubed seedless watermelon
• 1 lime (rind removed)
• 1 (14 oz) can sweetened condensed milk
• ¼ teaspoon salt
• 1 pint heavy cream (preferably pasteurized or ultra-pasteurized heavy cream with highest fat content)*
• Maldon sea salt (optional for serving)

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Instructions

1. Blend Watermelon and Lime: Place cubed watermelon and whole lime without the rind into a high-powered blender. Blend until the mixture is completely smooth and well combined.
2. Strain the Juice: Using a fine-mesh strainer over a 4-cup liquid measuring cup, strain the blended mixture to remove pulp and seeds. You should obtain about 2 cups of smooth watermelon-lime juice.
3. Mix Condensed Milk and Salt: Pour the strained juice into a very large bowl, then whisk in the sweetened condensed milk and salt until the mixture is smooth and uniform.
4. Whip the Cream: In a separate large bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This means the cream should hold its shape firmly when you lift the beaters.
5. Fold Cream into Juice Mixture: Gently fold the whipped cream into the watermelon and condensed milk mixture using a rubber spatula. Fold carefully to keep the mixture light and airy without knocking out too much air.
6. Freeze the Sherbet: Pour the combined mixture into a large, sealable, freezer-safe container. Cover with plastic wrap directly touching the surface of the sherbet to prevent ice crystals, then seal with an airtight lid.
7. Freeze Overnight: Freeze for at least 6 hours or overnight until firm. Before serving, if the sherbet is too hard, let it sit at room temperature for 15-30 minutes to soften slightly for easier scooping.
8. Serve: Scoop into bowls or cones, optionally sprinkle with Maldon sea salt for contrast, and enjoy your refreshing watermelon sherbet.

Notes

• Use heavy cream with the highest fat content available. Pasteurized or ultra-pasteurized heavy cream is best for creating sturdy whipped cream that holds up well with the watermelon juice. Heavy whipping cream works but may produce a slightly icier and less fluffy texture.
• Store leftover sherbet in the freezer for up to 2 weeks in an airtight container.
• Allow sherbet to thaw at room temperature for 30 minutes if too firm to scoop.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: frozen dessert, no churn ice cream, no cook ice cream, sherbert recipe, sherbet recipe, summer dessert, watermelon dessert, watermelon ice cream, watermelon sherbert, watermelon sherbet