Instructions
1. Freeze the watermelon: Place cubed, seedless watermelon on a parchment-lined tray and freeze for at least 4 hours or overnight until completely solid.

2. Whip the cream: In a large mixing bowl, beat the cold heavy cream until it forms stiff peaks (about 3-4 minutes with
a hand mixer).

3. Blend the watermelon: In a blender or food processor, blend the frozen watermelon until smooth. You may need to pulse and scrape down the sides.

4. Mix the base: In a separate bowl, stir together the sweetened condensed milk, vanilla extract and a pinch of salt.

5. Combine, Freeze & Enjoy: Gently fold the whipped cream into the condensed milk mixture. Then fold in the blended watermelon until fully combined. Pour the mixture into a loaf pan or airtight container. Smooth the top, cover, and freeze for 6-8 hours, or until firm. Enjoy when ready! CS