There is something magical in the naturally sweet and refreshing taste of watermelon by a hot summer day. Imagine now that the flavor has intensified and transformed into a creamy and smooth gelato that melts on your tongue – all with just two ingredients And no fantasy equipment.
I discovered this recipe on a particularly hot July afternoon when my refrigerator was full of chopped watermelon and I wanted something cold but light. With a quick blitz in the mixer and a few hours in the freezer, this 2 ingredient watermelon gelato has been born since.
Prepare to relax – literally – because this recipe is as simple as it is delicious.
Why you will love this gelato to the watermelon with 2 ingredients
Prepare to fall on your heels for the easiest ice treat that you will be doing all summer. This Gelato PETTEQUE is refreshing light, naturally sweet and meets with zero traction.
First, simplicity is unbeatable. With only two everyday ingredients – ripe watermelon And Sweet condensed milk – You don’t have to worry about eggs, stoves or ice cream machines. If you have a mixer and a freezer, you are already halfway.
It is also naturally moisturizing and less rich than traditional ice cream, which makes it the perfect post-BBQ dessert or a afternoon snack for hot weather. You will satisfy your sweet tooth without feeling weighed down.
For families, it is a winner-win. Children love the bright pink color and the fruity flavor, and parents love whether it is free from artificial or not complicated colors. It is also a great way to use watermelon remains!
And let’s talk about budget: this whole recipe costs only a few dollars, making it an ideal option when you want something special without breaking the bank.
Once you try it, you will look for excuses to buy more watermelon – believe me.
Ingredient notes
The beauty of this gelato is in its simplicity, but each ingredient plays a key role in obtaining this dreamy and scoopable texture and natural sweetness.
Watermelon is the heart of this recipe. You will want to use ripe and seedless watermelon for the most fluid result. Look for one that feels heavy for its size with a deep yellow field spot – it’s your signal, it’s juicy and sweet. Cut it into cubes and freeze them into a single layer before mixing for better results.
Sweet condensed milk is the secret of this silky gelato texture. Its thick and syrupy consistency balances the ice watermelon and adds just enough creamy without the need for dairy cream. In addition, it maintains the soft and scoopable texture directly from the freezer – no required barattage.
There is no need for added sugar, aroma or dairy products. Watermelon offers freshness and hydration, while condensed milk adds sweetness and wealth.
If you work with a whole watermelon, cubes and frost extras to use for your next batch. They will stay well in a bag in freezer and save you time later.
No special equipment is necessary – just a mixer or a high power food processor. A pan of silicone bread or a freezer safety container is ideal for storing the gelato until it is time to serve.
How to make this gelato at the watermelon with 2 ingredients
Doing this gelato could not be easier, but the key is to use frozen watermelon cubes. Start by cutting your pieces without any pieces in pieces and spread them on a baking sheet lined with parchment. Gel them for at least 4 hours, or up to solid.
Once the watermelon is completely frozen, transfer it to a high-speed mixer or a food processor. Do not overload the container; Work in lots if necessary. Pulse until the watermelon breaks down into small bits, then mix until smooth consistency. You may need to scratch the sides several times to make things happen.
Then pour your Sweet condensed milk. Use about half a cup by four cups of frozen watermelon, adapting to taste. Mix again until the mixture becomes creamy, thick and well combined. It should look like and look like soft greenhouse ice at this stage.
If you like a sweet greenhouse consistency, you can enjoy it right away! For a firmer scoopable texture, transfer the gelato to a bread saucepan or a shallow container and freeze for an additional 2-3 hours.
Once frozen, let it sit at room temperature for 5 to 10 minutes before collecting. It will be perfectly creamy and scoopable – no ice manufacturer is required.
From start to finish (including frost times), you look at about 6 hours in total – most of which are hands. It is a recipe with a low effort and a high reward that is just suitable for lazy summer days.
Storage options
This pastry gelato is beautifully stores in the freezer, which makes it ideal for preparing in advance. Simply pour the mixed mixture into an airtight container or a bread pan, cover closely with a plastic film or a lid and freeze.
He will stay well for until 2 weeksAlthough the texture is the best in the first days. Because it is done with fruit, you may notice that ice crystals are formed over time – but giving it a few minutes to soften before recovery generally does the trick.
For best results, use a container with a flat surface and press a piece of parchment or waxed paper directly against the Gelato before sealing. This helps prevent freezer burning and keeps the upper smooth layer.
When you are ready to serve again, let it slightly thaw at room temperature for 5 to 10 minutes, then pick up and enjoy. A scoop of hot ice cream helps to cut it if it is very firm.
Variations and substitutions
One of the best things about this gelato watermelon is the ease of personalization. With a frozen fruit base, the possibilities are endless.
Try to exchange watermelon For mango,, pineappleOr strawberries To create different fruity flavors using the same basic formula. Just freeze the fruit in advance and mix with the sweet condensed milk.
If you avoid dairy products, you can experiment with coconut condensed milk For a tropical and vegan version. He adds a subtle coconut flavor that goes beautifully with watermelon or pineapple.
Do you want to add a little zing? A pinch of lime juice or a pinch of tajin Or pepper powder Brings a spicy-Douce touch which creates a completely dependence.
For an adult touch, try mixing in a touch of pink Or rum Before the final frost. It does not freeze solid, but it makes an incredible sweet sorbet for summer gatherings.
Once you have mastered the basic version, don’t be afraid to play. This gelato with the watermelon with 2 ingredients is a blank canvas for your hot time desires – cool, creamy and infinitely customizable.
Watermelon gelato recipe of 2 ingredients
This easy Watermelon gelato recipe of 2 ingredients is a naturally soft frozen dessert without dairy products that is perfect for summer. Made with just frozen watermelon and a touch of coconut milk, it is a refreshing and healthy treat without added sugar. Ideal for children and adults, this homemade gelato is ready in a few minutes using a mixer or a food processor.
- Preparation time: 5 minutes
- Cooking time: 0 minutes
- Total time: 5 minutes
- Yield: 4 portions 1X
- Category: Dessert, frozen treats
- Method: Mixture / without cooking / freezing
- Kitchen: American / inspired by summer
- Diet: Gluten -free
4 cups watermelon, in cubes and frozen
½ cup full coconut milk (or light coconut milk for a lighter version)
Instructions
Place the frozen watermelon cubes in a high -speed mixer or a food processor.
Add the coconut milk.
Mix until smooth and creamy consistency, scraping the sides if necessary.
Serve immediately for a soft greenhouse texture or freeze for 1 to 2 hours for a firmer gelato.
Notes
Use the PEPINS WITHOUT PEPINS for the best texture.
Adjust the amount of coconut milk as a function of the desired consistency.
You can also add a touch of lime juice or a few mint leaves for more flavor.
For a softer version, add a net of honey or maple syrup.
Nutrition
- Size service: 1 cup
- Calories: 85
- Sugar: 15g
- Sodium: 5mg