If you are dreaming of a refreshingly sweet treat that perfectly captures the essence of summer, this Watermelon Ice Cream Recipe is your new best friend. Bursting with the juicy, vibrant flavor of fresh watermelon and balanced with creamy sweetness, it’s a luscious dessert that’s easy to make at home with just a few simple ingredients. Whether you’re craving a cool escape from the heat or want to wow your guests with a unique, homemade frozen delight, this recipe promises smooth texture and irresistible taste that will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this Watermelon Ice Cream Recipe plays a crucial role, creating a harmonious blend of flavor, texture, and that perfect creamy finish. From the juicy watermelon cubes to the touch of lime juice, each component combines to make this dessert truly special.
- 4 cups fresh seedless watermelon, cubed and frozen: The star of the dish, providing natural sweetness, moisture, and that gorgeous pink hue.
- 1/2 cup sweetened condensed milk: Adds rich sweetness and creamy smoothness without needing to churn.
- 1/2 cup heavy cream: Contributes to the luscious texture and indulgent mouthfeel.
- 1 teaspoon lime juice: Enhances the watermelon’s flavor with a zesty brightness that cuts through the creaminess.
- 1/2 teaspoon vanilla extract: Brings subtle warmth and depth that rounds out the fruity notes.
- Pinch of salt: A small amount to balance sweetness and intensify flavors overall.
How to Make Watermelon Ice Cream Recipe
Step 1: Blend the Frozen Watermelon
Start by placing your frozen watermelon cubes into a high-powered blender or food processor. This frozen fruit base forms the foundation of your ice cream’s fresh and vibrant flavor, while also giving you that naturally icy texture. It’s important to use seedless watermelon for a smooth consistency without surprise bites.
Step 2: Add Creamy and Flavorful Ingredients
Next, pour in the sweetened condensed milk and heavy cream. These two ingredients work together to create an irresistibly creamy and rich texture without the need for an ice cream machine. Add the lime juice, vanilla extract, and just a pinch of salt to brighten and balance the flavors perfectly.
Step 3: Blend Until Smooth and Creamy
Blend everything on high until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides to make sure all the chunks are fully incorporated. The goal is to achieve a luscious, silky texture that tastes like pure summertime bliss.
Step 4: Freeze Until Firm
Transfer the mixture into a loaf pan or an airtight container, smoothing the top before covering it up. Let the ice cream freeze for at least 4 to 6 hours or until it’s firm enough to scoop. This no-churn method makes it so easy to enjoy homemade ice cream anytime you like.
Step 5: Soften and Serve
Before serving, let the ice cream sit at room temperature for 5 to 10 minutes. This softening step helps with scooping, ensuring those perfect, creamy spoonfuls every time.
How to Serve Watermelon Ice Cream Recipe
Garnishes
Elevate your watermelon ice cream with fresh garnishes like a sprig of mint or a few small watermelon balls on top. A light drizzle of honey or a sprinkle of toasted coconut flakes adds a delightful contrast to the smooth texture and bright fruitiness, making it feel extra special.
Side Dishes
This Watermelon Ice Cream Recipe pairs wonderfully with light summer desserts such as a crisp lemon tart or a fresh berry salad. Offering complementary textures and flavors, these sides turn any dessert spread into a memorable celebration of seasonal freshness.
Creative Ways to Present
Want to impress your friends? Serve your watermelon ice cream in hollowed-out mini watermelons or clear glass bowls layered with fresh fruit for a stunning visual. For a playful vibe, try adding mini chocolate chips to mimic watermelon seeds right in the ice cream before freezing—it’s a charming and tasty twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover watermelon ice cream, store it in an airtight container to preserve its creamy texture and fresh flavor. Make sure to press a piece of parchment or plastic wrap directly onto the surface before sealing the container to prevent ice crystals from forming.
Freezing
This no-churn recipe freezes beautifully, making it a perfect make-ahead treat. Keep it in the coldest part of your freezer for up to one week for the best taste and texture, although it’s so delicious you might not have any leftovers to store!
Reheating
While reheating ice cream is never ideal, if the ice cream becomes too hard, simply let it sit at room temperature for a few minutes before scooping. Avoid microwaving as it can ruin the texture and flavor.
FAQs
Can I make this Watermelon Ice Cream Recipe dairy-free?
Absolutely! Swap out the heavy cream and sweetened condensed milk for full-fat coconut milk and sweetened condensed coconut milk. This keeps the creamy texture while making it suitable for dairy-free diets.
Do I need an ice cream maker to make this recipe?
No ice cream maker needed here! The watermelon’s natural water content combined with cream and sweetened condensed milk allows this recipe to freeze into a creamy, scoopable texture without any special equipment.
Can I use watermelon with seeds?
It’s best to use seedless watermelon for this ice cream to maintain a smooth texture. Seeds could affect the creaminess and might be unpleasant when biting into them frozen.
How long does this watermelon ice cream keep in the freezer?
For optimal flavor and texture, enjoy it within one week. The ice cream will stay safe longer but may become icy or lose some creaminess over time.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Mini chocolate chips are a popular addition, especially to mimic watermelon seeds. Chopped nuts or fresh mint can also add delightful flavor and texture if you want to get creative.
Final Thoughts
This Watermelon Ice Cream Recipe is pure sunshine in every bite and a fantastic way to celebrate the lighter, brighter days of the year. It’s so simple to make, incredibly refreshing, and perfect for sharing with loved ones. I truly hope you give it a try and find yourself reaching for seconds just like I do whenever watermelon is in season!
Print
Watermelon Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + 4–6 hours freezing time
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Watermelon Ice Cream is a perfect summer dessert made with frozen watermelon, sweetened condensed milk, and cream. It’s a no-churn recipe that blends fresh fruit with creamy ingredients to create a smooth, delicious treat that’s easy to make at home.
Ingredients
Ice Cream Base
- 4 cups fresh seedless watermelon, cubed and frozen
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon lime juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the blender: Place the frozen watermelon cubes in a high-powered blender or food processor to ensure smooth blending.
- Add remaining ingredients: Add sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt to the blender with the watermelon.
- Blend mixture: Blend all ingredients until smooth and creamy, scraping down the sides of the blender as needed to make sure everything is evenly mixed.
- Freeze the mixture: Transfer the creamy watermelon mixture to a loaf pan or an airtight container. Cover and place it in the freezer for 4–6 hours or until the ice cream is firm.
- Soften before serving: Remove from the freezer and let sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop and serve.
Notes
- For a dairy-free version, substitute the heavy cream and sweetened condensed milk with full-fat coconut milk and sweetened condensed coconut milk.
- For a fun twist, add mini chocolate chips to mimic watermelon seeds.
