Watermelon Ice Cream
This Watermelon Ice Cream Recipe is the ultimate refreshing summer dessert. Made with fresh, juicy watermelon, creamy dairy (or coconut milk for a vegan twist), and a splash of lime, this ice cream is light, fruity, and bursting with natural sweetness. You can prepare it with or without an ice cream maker, making it an easy, fuss-free treat for hot days, BBQ parties, or anytime you crave something cool and delicious.
Equipment
- Blender or food processor – for blending the watermelon and other ingredients into a smooth mixture
- Ice cream maker (optional) – for a creamier texture if you prefer the churn method
- Large mixing bowl – to combine ingredients if needed
- Whisk or spatula – for mixing and folding ingredients smoothly
- Fine mesh strainer (optional) – to strain the mixture for an extra-smooth texture
- Freezer-safe container with lid – to store the ice cream while it sets in the freezer
- Plastic wrap (for no-churn method) – helps prevent ice crystals from forming on the surface
Ingredients
- 4 cups seedless watermelon cubed
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 2 –3 tablespoons honey agave, or sugar (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract optional
Optional Add-Ins:
- ¼ cup mini chocolate chips for a fun “watermelon seed” effect
- ½ cup fresh strawberries for a watermelon-strawberry fusion
- ¼ cup shredded coconut for a tropical twist
Instructions
Step 1: Prepare the Watermelon
- Cut the watermelon into chunks and remove any seeds. Measure 4 cups of cubed watermelon.
Step 2: Blend the Ingredients
- Add the watermelon cubes, cream (or coconut milk), lime juice, sweetener, and vanilla extract to a blender or food processor.
- Blend until completely smooth.
- For an extra-smooth texture, strain the mixture through a fine mesh sieve to remove pulp (optional).
Step 3: Churn or Freeze
- If Using an Ice Cream Maker:
- Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Once thickened, transfer to a freezer-safe container and freeze for another 1–2 hours until firm.
- If Using the No-Churn Method:
- Pour the blended mixture into a freezer-safe container.
- Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
- Freeze for 4–6 hours, stirring every 30–45 minutes for the first 2 hours to break up ice crystals.
Step 4: Serve and Enjoy!
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Serve in bowls, cones, or a hollowed-out watermelon shell for a fun presentation.
- Garnish with fresh mint, chocolate chips, or extra watermelon slices.
Notes
- Adjust Sweetness: Depending on the natural sweetness of your watermelon, you may need more or less sweetener. Always taste before freezing!
- For Creamier Texture: Add 1 tablespoon of corn syrup or a splash of vodka to reduce iciness, especially for no-churn versions.
- Storage: Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap against the surface to prevent freezer burn.
- Dairy-Free Version: Use full-fat coconut milk for a creamy, vegan-friendly alternative.
- Flavor Boost: Add fresh herbs like mint or spices like cinnamon for unique flavor twists.