Low Carb Watermelon Ice Cream
Creamy, refreshing, and perfectly sweetened, this Low Carb Watermelon Ice Cream is the ultimate guilt-free summer treat! Made with just a handful of wholesome ingredients like fresh watermelon, heavy cream, and a touch of low-carb erythritol, this recipe achieves a luscious, velvety texture without the carbs. A splash of lemon juice and a hint of vanilla extract enhance the fruity flavor, resulting in a dessert that's as delicious as it is easy to prepare. Plus, it's completely no-churn! With a quick 15-minute prep time and simple steps, you can have a freezer full of smooth, fruity ice cream ready to satisfy your sweet tooth. Perfect for those following a keto or low-carb lifestyle, this homemade watermelon ice cream combines natural flavors with a health-conscious twist for a frozen dessert everyone will love.
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Recipe Information
Ingredients
- 500 grams Watermelon
- 250 milliliters Heavy cream
- 50 grams Erythritol (or another low-carb sweetener)
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon juice
- 1 pinch Pinch of salt
Instructions
Cut the watermelon into cubes, removing any seeds. Measure out 500 grams of watermelon and place it into a blender or food processor.
Add the lemon juice and a pinch of salt to the blender. Blend until you get a smooth puree. Pour the puree through a fine sieve to remove pulp for a silky texture, if desired.
In a mixing bowl, combine the heavy cream, erythritol, and vanilla extract. Use a whisk or hand mixer to whip the cream until light and fluffy but not fully whipped.
Gently fold the watermelon puree into the whipped cream mixture using a spatula. Mix until well combined, ensuring not to deflate the cream too much.
Transfer the mixture into a freezer-safe container. Spread it evenly and cover with an airtight lid or plastic wrap to prevent ice crystals from forming.
Freeze the mixture for at least 4-6 hours or until firm. For a creamier texture, stir the mixture every 30-60 minutes for the first 2 hours to break up any ice crystals.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and serve immediately for the best texture.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 31.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
