Watermelon Ice Cream

Directions

1. Slice the watermelon in half. Use a spoon or small ice cream scoop to scoop about one cup of watermelon from the center of each half. (Save the scooped watermelon for another use, or just have them for a snack!)
2. Wrap each watermelon half tightly with plastic wrap, and freeze for at least four hours, up to overnight.
3. Remove one watermelon half from the freezer and unwrap it. Place a damp kitchen towel under the melon to help keep it steady, then slowly pour the half & half into the scooped-out center, scraping the frozen watermelon with a spoon and mixing it into the half & half to combine.
4. Continue scraping and mixing with half & half until the mixture reaches a soft, scoopable ice cream consistency.
5. Repeat with the second watermelon half.
6. Serve immediately with chopped mint, a squeeze of fresh lime juice, and a pinch of flaky sea salt, if desired.

Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4-6