2-Ingredient Watermelon Sherbet
Makes1 quart
Prep10 minutes
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
Prep time 10 minutes
Makes 1 quart
Nutritional Info
Ingredients
- 6 cups
(1-inch) seedless watermelon cubes (2 pounds; from 1/2 mini seedless watermelon)
- 1 cup
sweetened condensed milk
- 1/4 teaspoon
kosher salt
Instructions
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.
Recipe Notes
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.