Tasty Watermelon Ice Cream Recipe

Finding the perfect summer dessert that keeps you cool without spending hours in a hot kitchen can feel like mission impossible. Between scorching afternoons at the park and lazy weekend barbecues, the last thing anyone wants is to turn on the oven or tackle a complicated recipe that takes forever to make.

That’s why this watermelon ice cream has become my warm-weather lifesaver: it’s refreshingly simple to make, uses just a handful of ingredients you probably already have, and brings together everything we love about summer’s favorite fruit in a creamy, cool treat that both kids and adults can’t resist.

What Kind of Watermelon Should I Use?

For making watermelon ice cream, you’ll want to pick a watermelon that’s perfectly ripe and sweet. Look for a watermelon that feels heavy for its size and has a yellow spot on the bottom where it sat on the ground – this tells you it’s had time to ripen properly. Both seeded and seedless watermelons work well in this recipe, though seedless varieties save you the extra step of removing seeds. If you’re shopping out of peak summer season, pre-cut watermelon chunks can work too, just make sure they’re fresh and juicy. Remember to taste your watermelon before using it – the sweeter your melon, the better your ice cream will turn out.

Options for Substitutions

This simple ice cream recipe can be tweaked with a few easy swaps:

• Watermelon: Fresh watermelon works best here, but if you’re in a pinch, you can use frozen watermelon chunks. Just make sure to thaw them slightly before blending. Keep in mind that the watermelon is the star ingredient, so while you could try other melons like cantaloupe or honeydew, it would make a completely different dessert.
• Coconut milk: Don’t have coconut milk? You’ve got options! Heavy cream works great for a richer result, or try almond milk for another dairy-free choice. If using almond milk, the texture might be slightly less creamy. Regular whole milk works too, but the final product won’t be as rich. Just make sure whatever milk you choose is cold before using.

Watch Out for These Mistakes While Making

The biggest challenge when making watermelon ice cream is dealing with the fruit’s high water content, which can lead to icy crystals instead of a smooth, creamy texture – be sure to strain the watermelon puree through a fine-mesh sieve to remove excess liquid and pulp.

Temperature control is crucial, so avoid letting your mixture sit at room temperature for too long between steps, and make sure your freezer is set to 0°F (-18°C) or below for the best freezing results.

To prevent the ice cream from becoming rock-hard, try taking it out of the freezer every 30 minutes during the first 2 hours of freezing and giving it a good stir – this breaks up ice crystals and incorporates air for a softer texture.

For the creamiest results, let the ice cream sit at room temperature for 5-10 minutes before scooping, and consider adding a tablespoon of vodka or rum to the mixture (it won’t freeze solid and helps maintain a scoopable consistency).

What to Serve With Watermelon Ice Cream?

This refreshing watermelon ice cream is perfect on its own, but there are some fun ways to dress it up for serving! A few fresh mint leaves make a pretty garnish and add a cool contrast to the sweet watermelon flavor. For a summer dessert spread, pair it with butter cookies or shortbread – their simple, crispy texture works really well with the smooth ice cream. You could also serve it alongside other fruit-based treats like lemon bars or fresh berries for a light and summery dessert plate.

Storage Instructions

Keep Frozen: Your watermelon ice cream needs to stay in the freezer to maintain its creamy texture. Place it in a freezer-safe container with a tight-fitting lid to prevent freezer burn. It will keep well for up to 2 weeks, though the fresh watermelon flavor is best in the first week.

Prevent Ice Crystals: To keep your ice cream smooth, press a piece of plastic wrap directly onto the surface before putting the lid on. This helps prevent those pesky ice crystals from forming on top. If you’re planning to store it for more than a few days, this extra step makes a real difference!

Serve: When you’re ready to scoop, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. This makes it easier to scoop and brings out the natural watermelon flavor. If it gets too soft, just pop it back in the freezer for a quick firm-up.

Preparation Time	10-15 minutes
Cooking Time	240-300 minutes
Total Time	250-315 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-4 g
• Fat: 6-10 g
• Carbohydrates: 35-40 g

Ingredients

• 1/4 small round watermelon
• 1/2 cup coconut milk

Step 1: Prepare the Watermelon

Begin by cutting the watermelon into small chunks.

Carefully remove both the outer rind and any black seeds you may find.

Ensure the pieces are small enough to process easily later.

Step 2: Freeze the Watermelon Chunks

Place the watermelon chunks on a baking sheet or flat surface, ensuring they’re spread out to freeze evenly.

Freeze them for at least 4-5 hours, or until they are fully frozen.

This will form the base of your watermelon ice cream.

Step 3: Process the Ice Cream Mixture

Once the watermelon chunks are fully frozen, transfer them to a food processor.

Add half of the coconut milk and begin processing the mixture until smooth.

Gradually add the rest of the coconut milk as needed, to help facilitate blending and to achieve a creamier texture.

Step 4: Serve or Freeze Further

Once the watermelon mixture reaches your desired consistency, scoop it into bowls for immediate serving.

If you prefer a more solid ice cream, transfer the mixture to a suitable container and store it in the freezer for additional time, until it reaches your preferred firmness.