On my recent trip to Thailand, I fell in love with a watermelon milkshake. Inside that cold, frosty glass was nothing but juicy watermelon blended with ice and milk, but it was incredible. Frothy, sweet and irresistibly pink.
Combine all ingredients in a blender and process to milkshake consistency. Taste and add more sugar as needed.
To freeze watermelon, cut the flesh into chunks and freeze it in a single layer on a baking sheet lined with parchment or waxed paper. This way the chunks won’t stick together and you can grab only what you need. Transfer to freezer bags and store frozen for up to 3 months.