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In a saucepan, combine the watermelon juice, sugar, and corn starch. Heat the mixture over medium heat, stirring constantly, until it begins to thicken. Once thickened, remove from heat.
Stir in the chopped watermelon pieces and a pinch of salt, mixing well.
Allow the mixture to cool to room temperature.
Once cooled, fold in the whipped milk cream and add a few drops of red food coloring (if using) to achieve your desired color.
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.
Scoop and serve! Enjoy this refreshing watermelon treat on a hot day.
Serving and storage tips:
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