8
10 minutes
6 hours, 15 minutes
1-inch piece fresh ginger
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
plastic wrap
- Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
- Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
- Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
CALORIES (per 1/8 recipe): 480; FAT: 37g; SAT FAT: 23g; TRANS FAT: 1g; CHOL: 120mg; SODIUM: 210mg; CARB: 33g; FIBER: 0g; SUGARS: 32g; PROTEIN: 7g; VIT A: 0%; VIT C: 0%; CALC: 15%; IRON: 0%
1-inch piece fresh ginger
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
plastic wrap
- Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
- Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
- Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
CALORIES (per 1/8 recipe): 480; FAT: 37g; SAT FAT: 23g; TRANS FAT: 1g; CHOL: 120mg; SODIUM: 210mg; CARB: 33g; FIBER: 0g; SUGARS: 32g; PROTEIN: 7g; VIT A: 0%; VIT C: 0%; CALC: 15%; IRON: 0%
