Watermelon Ice Cream 
Prep Time: 5 minutes
Freezing Time: 4 hours
Total Time: 4 hours 5 minutes
Ingredients:
7-8 cups watermelon, cut into large cubes
14-ounce can of sweetened condensed milk
pinch salt
Directions:
Place cubes of watermelon onto a parchment-lined baking sheet and freeze until solid (about 3 hours).
Place the frozen watermelon into a blender or food processor along with the condensed milk and salt.
Blend until the mixture is smooth, and no chunks of watermelon remain.
Pour the mixture into a loaf pan, freeze for at least 1 hour (or until properly frozen), and then serve.
Notes:
If freezing it for more than 3 hours, the texture will get hard. Just leave it out for about 10 minutes before scooping to soften it up.
When prepping the melon, make sure to remove any black seeds.
If using a high-powered blender like a Vitamix, the mixture melts a little when blending. If that happens, just freeze it a bit longer before serving.
Try to keep the watermelon cubes around the same size so they freeze evenly.
Store leftovers in the freezer for up to 2 weeks. Since the texture will be harder, leave it on the counter for 10 minutes before scooping.
Nutritional Facts:
Calories: 199kcalCarbohydrates: 37gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 69mgPotassium: 333mgFiber: 1gSugar: 35gVitamin A: 889IUVitamin C: 12mgCalcium: 150mgIron: 0.4mg
Recipe courtesy of Everyday Family Cooking.com