No Machine Watermelon Ice Cream

Adapted from Pint Sized Baker

 

1 pint (2 cups) heavy cream

1 (14oz) can sweetened condensed milk

½ cup watermelon puree

Red food color

½ cup mini chocolate chips

1. Whisk condensed milk and watermelon puree together, add food color to desired shade of pink
2. In the COLD bowl of a stand mixer fit w/ the whisk attachment, whip heavy cream on med-high speed until stiff peaks form, approx. 3-4minutes
3. Fold condensed milk/ watermelon into the whipped heavy cream using a rubber spatula
4. Pour half into a 2 quart container*, fold in ¼ cup chocolate chips, then pour in the remaining mixture and fold in remaining chocolate chips
5. Cover & freeze for at least 6 hours or until firm

*I divided this into two, 8 inch cake pans.

 

posted 7/15/14

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