Salted Watermelon Ice Cream


  • 2 cups heavy cream
  • 1 (14 oz.) Sweetened Condensed Milk
  • 1/2 cup watermelon puree
  • Red food coloring, optional
  • 1 cup mini chocolate chips
  • 1 teaspoon sea salt, or to taste


  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk and watermelon puree. Add in the food coloring if desired. Fold in whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover adding in the mini chocolate chips. Sprinkle salt over top of cream.
  3. Freeze 6 hours or until firm. Store in freezer.


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