Creamy, dreamy sherbet was my favorite frozen treat growing up. The combination of fruit and cream is delightfully refreshing. When working on a watermelon roll recipe, I accidentally discovered the best watermelon sherbet. But that's not even the good part — it only requires two ingredients and a food processor!
Yes, you can turn watermelon into a creamy sherbet with just one other ingredient: sweetened condensed milk.
How to Make a No-Churn Watermelon Sherbet
For this recipe, you'll need about two pounds of cubed watermelon. It's roughly half of a personal-sized watermelon in the five-pound range. You'll also need a cup of sweetened condensed milk — this is the magic ingredient that sweetens, thickens, and stabilizes the finished sherbet.
Freezing the watermelon until solid and then blending it in a food processor eliminates the need for churning in an ice cream machine. The resulting sherbet is both slightly creamy and totally refreshing and helps you turn that weekly watermelon habit of yours into one more cool and creamy treat.
2-Ingredient Watermelon Sherbet
6 cups (1-inch) seedless watermelon cubes (2 pounds; from 1/2 personal seedless watermelon)
1 cup sweetened condensed milk
1/4 teaspoon kosher salt
Arrange the watermelon in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours.
Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor and blend until smooth, 3 to 5 minutes. Move the soft sherbet to an airtight container and freeze until solid, approximately 2 hours.
- Make ahead: Watermelon cubes can be frozen up to 1 month in advance. Just store in a freezer zip-top bag until ready to use.
- Storage: This sherbet will keep well in the freezer for up to 2 weeks.