Watermelon Ice Cream Recipe
Watermelon ice cream is a delicious summer treat…and a fun way to use up some of that big watermelon before it goes bad!
There really is no such thing as a small watermelon.
For it’s size, watermelon in the summer always seems like such a economical deal, but then after a few days of eating it I realize I have a problem!
There’s still a lot of watermelon left! I’ve got to eat it before it goes bad!
Why not try making your very own homemade watermelon ice cream!
Some Tips for Making Your Ice Cream
Chopping the Watermelon
Don’t worry about chopping the watermelon into small beautiful pieces. You’re just going to puree it – so hunk and hack and just get the job done quickly. No class needed here!
Making a Smooth and Creamy Ice Cream
The challenge with making any fruit ice cream is that if you are making fruit ice cream – you have to add the fruit – duh!
When it comes to ice cream, the problem with this is that the fruit is watery. It does not have the fat content that is needed to produce a soft, creamy ice cream.
Because of this, fruit ice cream has the tendency to be more icy.
There are several hacks you can use to offset this. Adding the appropriate amount of sugar, a bit of salt, and an envelope of gelatin can help create a more creamy flavor. Making the custard style ice cream with eggs will also help produce a more creamy dessert.
Eating the ice cream straight out of the ice cream maker and not allowing it to freeze further in the freezer helps as well.
Whatever the case, I’m sure that you will enjoy this refreshing flavor.
Serving Tip:
Instead of scooping out this fruit ice cream, why not cut it out into triangular wedges to resemble watermelon wedges?
You can even scoop out the watermelon and leave the rind like a “bowl” and serve this ice cream straight from the rind.
Choose from 2 Different Ice Cream Recipes
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Watermelon Ice Cream
Ingredients
Watermelon
- 2 1/2-3 cups watermelon chopped
- 1/4 cup sugar
Ice Cream Base
- 1/2 cup milk
- 1/2 cup sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt (optional improves texture, brings out taste)
- 1 envelope gelatin (optional improves texture)
- 1/2 cup chocolate chips (optional, for “watermelon seeds”)
Instructions
Watermelon
- Puree watermelon in a bowl and add 1/4 cup sugar.
- Pour 1 1/2 cups of watermelon puree into a small saucepan and heat over medium-low heat.
- Bring watermelon puree to a boil and boil for several minutes.
- Chill watermelon mixture in the fridge until completely cooled, about 3 hours.
- ***Please note: Storing in refrigerator 12-24 hours will help strengthen the flavor.
Ice Cream Base
- With a hand mixer or whisk, mix milk and sugar together so that the sugar dissolves.
- Add cooled watermelon puree to the milk mixture.
- Stir in cream, vanilla, salt, and sprinkle in gelatin – make sure gelatin dissolves completely.
- Pour into ice cream maker.
- Mix about 20-25 minutes.
- Add chocolate chips to churning ice cream.
- Mix 5 more minutes in your ice cream maker.
- Enjoy this tasty summer treat!
Watermelon Ice Cream Recipe
Ingredients
Watermelon
- 2 1/2 - 3 cups watermelon chopped
- 1/4 cup sugar
Ice Cream Base
- 2 eggs
- 1/2 cup sugar
- 1/2 cup milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt (optional improves texture, brings out taste)
- 1 envelope gelatin (optional improves texture)
- 1/2 cup chocolate chips (optional, for "watermelon seeds")
Instructions
Watermelon
- Puree watermelon well.
- Stir in 1/4 cup sugar.
- Pour 1 1/2 cups watermelon puree into a saucepan and heat over med-low heat.
- Bring watermelon to a boil and boil for several minutes.
- Remove from heat and chill until completely cooled, about 3 hours. Chilling for 12-24 hours will enhance the flavor.
- While chilling, make the start of your custard ice cream base.
Ice Cream Base
- Beat eggs until they are light and fluffy (1-2 min).
- Add sugar slowly to the eggs and then beat this for 1 minute more.
- In a saucepan, heat milk until it just begins to boil.
- Pour hot milk over beaten eggs and then stir to combine.
- Stirring constantly, pour this mixture back into the saucepan and heat - but do not let the mixture boil.
- When the mixture thickens and begins to stick to the back of your spoon, remove from heat.
- Chill at least 3 hours until cooled completely.
- Add cooled watermelon to the milk mixture.
- Stir in cream and vanilla, adding salt and gelatin if desired.
- Pour into ice cream maker.Mix about 20-25 minutes.
- Add chocolate chips to ice cream mixture, if desired.
- Mix 5 more minutes in your ice cream machine.
- Enjoy it!
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