Watermelon Ice Cream
- 2 c. cubed watermelon
- 2 c. whole milk
- 2 tbsp. sugar
- 1/4 tsp. pure vanilla extract
- Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
- Remove mixture from loaf pan and blend again. Pour back into loaf pan and freeze for another hour. Serve.
|This article adapted from this site|