Watermelon Ice Cream
- 2 cup cubed watermelon
- 2 cup whole milk
- 2 tbsp. sugar
- 1/4 tsp. pure vanilla extract
Method: 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.
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