2-Ingredient Watermelon Sherbet
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!
How to Make a No-Churn Watermelon Sherbet
Prep time 10 minutes
- 6 cups
(1-inch) seedless watermelon cubes (2 pounds; from 1/2 mini seedless watermelon)
- 1 cup
sweetened condensed milk
- 1/4 teaspoon
Arrange the watermelon cubes 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 fitted with the blade attachment. Process until smooth, 3 to 5 minutes. Transfer the soft sherbet to an airtight container and freeze until solid, about 2 hours.
Make ahead: The watermelon cubes can be frozen up to 1 month in advance. 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.