When summer hits and the temperature starts to soar, nothing beats the cool, refreshing taste of watermelon. Combine that with the creamy texture of homemade ice cream, and you’ve got the ultimate summertime dessert: Watermelon Ice Cream. This treat is not only naturally sweet and hydrating, but also incredibly easy to make. Whether you’re lounging in your backyard, hosting a barbecue, or just craving a fruity frozen treat, this watermelon ice cream will be your go-to.
In this guide, you’ll learn how to make a creamy, dairy-based version as well as tips for dairy-free options. It’s a fun project for families, perfect for impressing guests, and a delicious way to use up extra watermelon. Let’s dive into the refreshing world of homemade watermelon ice cream.
Ingredients:
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4 cups cubed seedless watermelon (fresh or frozen)
-
1 cup heavy whipping cream
-
½ cup sweetened condensed milk
-
1 tbsp fresh lime juice (optional, enhances flavor)
-
2 tbsp honey or sugar (optional, depending on sweetness of watermelon)
-
Pinch of salt
-
Red food coloring (optional, for color enhancement)
-
½ tsp vanilla extract (optional)
Preparation:
Step 1: Prepare the Watermelon
-
Cut your watermelon into cubes, ensuring you remove all seeds.
-
Measure out 4 cups of cubed watermelon and place it into a blender.
-
Blend until smooth. Strain through a fine sieve if you prefer a smoother texture without pulp.
Step 2: Sweeten and Flavor the Base
-
Pour the blended watermelon puree into a large bowl.
-
Add lime juice, honey or sugar, salt, and vanilla extract if using. Mix well.
-
Taste and adjust sweetness based on your preference.
Step 3: Whip the Cream
-
In a separate bowl, whip the heavy cream until it forms soft peaks.
-
Gently fold in the sweetened condensed milk. This adds creaminess and acts as a stabilizer.
Step 4: Combine and Mix
-
Slowly fold the watermelon mixture into the whipped cream base.
-
Stir gently to keep the mixture airy and light.
-
If you’d like a stronger pink color, add a few drops of red food coloring at this stage.
Step 5: Freeze
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Transfer the mixture into an airtight container or loaf pan.
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Smooth the top with a spatula.
-
Cover with plastic wrap or lid and freeze for at least 6 hours or overnight.
Variation:
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Dairy-Free Watermelon Ice Cream: Replace heavy cream with full-fat coconut milk or coconut cream, and use maple syrup instead of sweetened condensed milk.
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Watermelon Sorbet: Skip the cream and condensed milk altogether. Blend watermelon with lime juice and sugar, then freeze for a fruity sorbet.
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Chunky Style: Stir in small watermelon chunks or mini chocolate chips (to mimic seeds) before freezing.
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Mint Infused: Add a few crushed mint leaves for a fresh twist.
Cooking Note:
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The texture of watermelon can lead to icy results if not properly combined with a creamy base. Whipping the cream helps retain that classic creamy ice cream texture.
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For smoother ice cream, make sure to blend the watermelon well and strain it.
-
Always taste your watermelon beforehand—some are naturally sweeter than others, so you might not need added sugar.
Serving Suggestions:
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Serve in chilled bowls or cones topped with mint leaves.
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Drizzle with chocolate syrup or fruit coulis for extra flavor.
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Pair with shortbread cookies or wafers for a textural contrast.
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Serve alongside grilled fruits like pineapple or peaches for a tropical dessert platter.
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Add sprinkles or chocolate chips for kids’ servings.
Tips:
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Use ripe, sweet watermelon for best flavor.
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Freeze watermelon cubes before blending for quicker ice cream setup.
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Use a loaf pan for freezing—it’s easy to scoop from and allows even freezing.
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Let the ice cream sit at room temperature for 5–10 minutes before scooping.
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Want faster results? Use an ice cream maker if you have one for a smoother, quicker churn.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 6 hours 15 minutes (includes freezing)
Nutritional Information (per serving, approx. based on 8 servings):
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Calories: 180
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Protein: 2 g
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Sodium: 40 mg
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Fat: 10 g
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Carbohydrates: 22 g
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Sugars: 20 g
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Fiber: 0.5 g
FAQs
Q: Can I use frozen watermelon instead of fresh?
Yes! Just thaw it slightly before blending. It makes the mixture colder and helps it freeze faster.
Q: Can I make it sugar-free?
Absolutely. If your watermelon is sweet enough, skip the sugar. Or use a sugar substitute like stevia or monk fruit.
Q: How long does it last in the freezer?
Homemade watermelon ice cream is best within 1 week. After that, ice crystals may form, affecting texture.
Q: Can I use an ice cream maker?
Yes, this recipe works great in an ice cream maker for a smoother consistency.
Q: Why is my ice cream icy?
Watermelon has high water content. To reduce iciness, ensure proper mixing with cream and don’t skip the condensed milk.
Conclusion
Watermelon ice cream is the perfect treat for hot summer days—light, fruity, and incredibly satisfying. It combines the refreshing flavor of fresh watermelon with the indulgent creaminess of classic ice cream, creating a dessert that’s both hydrating and decadent. Whether you go for a dairy version or a lighter sorbet variation, making watermelon ice cream at home is easy, fun, and endlessly customizable.
Get creative with mix-ins, adjust sweetness to your liking, and enjoy a scoop (or two!) of this irresistible summer favorite. Once you make it, you’ll wonder how you ever got through summer without it.
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Watermelon Ice Cream Recipe
Description
When summer hits and the temperature starts to soar, nothing beats the cool, refreshing taste of watermelon. Combine that with the creamy texture of homemade ice cream, and you’ve got the ultimate summertime dessert: Watermelon Ice Cream. This treat is not only naturally sweet and hydrating, but also incredibly easy to make. Whether you’re lounging in your backyard, hosting a barbecue, or just craving a fruity frozen treat, this watermelon ice cream will be your go-to.
Ingredients
-
4 cups cubed seedless watermelon (fresh or frozen)
-
1 cup heavy whipping cream
-
½ cup sweetened condensed milk
-
1 tbsp fresh lime juice (optional, enhances flavor)
-
2 tbsp honey or sugar (optional, depending on sweetness of watermelon)
-
Pinch of salt
-
Red food coloring (optional, for color enhancement)
-
½ tsp vanilla extract (optional)
Instructions
Step 1: Prepare the Watermelon
-
Cut your watermelon into cubes, ensuring you remove all seeds.
-
Measure out 4 cups of cubed watermelon and place it into a blender.
-
Blend until smooth. Strain through a fine sieve if you prefer a smoother texture without pulp.
Step 2: Sweeten and Flavor the Base
-
Pour the blended watermelon puree into a large bowl.
-
Add lime juice, honey or sugar, salt, and vanilla extract if using. Mix well.
-
Taste and adjust sweetness based on your preference.
Step 3: Whip the Cream
-
In a separate bowl, whip the heavy cream until it forms soft peaks.
-
Gently fold in the sweetened condensed milk. This adds creaminess and acts as a stabilizer.
Step 4: Combine and Mix
-
Slowly fold the watermelon mixture into the whipped cream base.
-
Stir gently to keep the mixture airy and light.
-
If you’d like a stronger pink color, add a few drops of red food coloring at this stage.
Step 5: Freeze
-
Transfer the mixture into an airtight container or loaf pan.
-
Smooth the top with a spatula.
-
Cover with plastic wrap or lid and freeze for at least 6 hours or overnight.
Notes
-
The texture of watermelon can lead to icy results if not properly combined with a creamy base. Whipping the cream helps retain that classic creamy ice cream texture.
-
For smoother ice cream, make sure to blend the watermelon well and strain it.
-
Always taste your watermelon beforehand—some are naturally sweeter than others, so you might not need added sugar.