Back to Recipes
Elsie's Homemade Watermelon Ice Cream
Dessert3 hr 50 minServes 6

Instructions
1
Whisk together the condensed milk, salt and cup of watermelon juice in a large bowl and set aside.
2
Whip Borden Diary Heavy Whipping Cream in a large bowl with an electric mixer on medium-high speed until firm peaks from, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture until combined, then fold the lightened mixture into the remaining whipped cream until well blended.
3
Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
