SEEDLESS WATERMELON, CUBED AND CHILLED
4 cups (600 g)
COLD PLANT-BASED WHIPPING CREAM (OR REGULAR HEAVY CREAM)
1 cup (250 ml)
COLD SWEETENED CONDENSED MILK
¾ cup (200 g)
DARK CHOCOLATE CHIPS
⅓ cup (50 g)
TOPPING
2 TABLESPOONS (20 G) DARK CHOCOLATE CHIPS
How to Make Watermelon Gelato
Step 1
Slice off the green peel and remove all the white parts of the watermelon. Chop the red pulp into thick slices, then into small cubes. Discard any black seeds for a smoother gelato.
Step 2
Use an immersion blender to blend the watermelon until smooth and juice-like.
Step 3
Pour in the cold sweetened condensed milk.
Mix thoroughly with a hand whisk so the denser milk blends evenly with the juice.
Step 4
In a separate bowl, whip the plant-based cream until it forms soft peaks.
Step 5
Slowly fold the watermelon mixture into the whipped cream using a spatula.
Step 6
Add ⅓ cup of dark chocolate chips and mix gently.
Step 7
Take a cold metal loaf pan from the freezer and pour in the mixture. Sprinkle the remaining chocolate chips on top.
Step 8
Cover tightly with plastic wrap and freeze for at least 8–10 hours or overnight.
Step 9
Let it sit at room temperature for 5 minutes before scooping into bowls. Garnish with wafer straws if desired.
