Watermelon may be the Beyoncé of summer fruits, undeniably fresh, sweet, and totally iconic, but when you churn that ruby-red juice into creamy, scoopable bliss? You’ve just created the ultimate plot twist in dessert history. Watermelon Ice Cream is cool as a beach breeze, creamy as your favorite gelato, and the most delicious way to pretend you're on a tropical vacation, even if you're just sweating on your balcony.
This isn’t a sorbet, it’s not a granita, and it certainly isn’t one of those bland, watery imposters. No, this is real-deal with soft, icy fruit bits. Made for heatwaves, backyard lounging, and anyone who’s ever thought of ways to make summer edible.
What is Watermelon Ice Cream?
Watermelon ice cream combines the fresh juice of watermelon with a touch of sugar, thickened ever so slightly with cornstarch for that scoopable texture, and finished with chilled whipping cream to add richness. It’s somewhere between gelato and fruit ice cream, and it’s utterly irresistible.
Though not a traditional flavor in most ice cream parlors, watermelon ice cream has gained popularity through homemade recipes in warm-weather countries, especially in Southern Europe and Asia. This recipe also skips eggs, making it naturally lighter and quicker to prep.
Pro Tips for the Creamiest Watermelon Ice Cream
- Choose a sweet, ripe watermelon. If it doesn’t taste amazing fresh, it won’t taste amazing frozen.
- Letting the syrup chill fully helps it blend better with the cream and improves the final texture.
- Use chilled whipping cream. The colder it is, the fluffier it’ll whip, giving you that dreamy, airy feel.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! This recipe is designed for a no-churn method. Just mix, freeze, stir, and repeat. No gadgets necessary.
Can I use frozen watermelon?
Fresh watermelon works best for juicing and blending, but you can thaw frozen watermelon if that’s what you have. Just make sure to drain excess liquid to avoid an icy texture.
What kind of cream should I use?
Use full-fat whipping cream or heavy cream. Light cream won’t give the same creamy result.
How can I make this more vibrant without food coloring?
Try adding a few raspberries or strawberries to the watermelon juice before boiling for a naturally bolder hue.
How to Store Watermelon Ice Cream
Once fully frozen, store the ice cream in the freezer for up to 2 weeks. Place a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals from forming.
Ingredients
How to Make Watermelon Ice Cream
In a medium saucepan, combine the watermelon juice, sugar, cornstarch, chopped watermelon, and a pinch of salt. Heat over medium, stirring constantly. Once it starts to boil, lower the heat and simmer for 1–2 minutes until slightly thickened. Remove from heat and let the mixture cool to room temperature, then refrigerate it for 1–2 hours.
In a medium saucepan, combine the watermelon juice, sugar, cornstarch, chopped watermelon, and a pinch of salt. Heat over medium, stirring constantly. Once it starts to boil, lower the heat and simmer for 1–2 minutes until slightly thickened. Remove from heat and let the mixture cool to room temperature, then refrigerate it for 1–2 hours.
In a chilled bowl, whip the cold whipping cream until soft peaks form. Add the chilled watermelon syrup and a few drops of red food coloring. Whip again until well combined.
In a chilled bowl, whip the cold whipping cream until soft peaks form. Add the chilled watermelon syrup and a few drops of red food coloring. Whip again until well combined.
Pour the mixture into a freezer-safe container and freeze for 2–3 hours. After that, stir it well with a spatula and give it another quick mix with the electric mixer. Transfer the mixture into a clean container, smooth the top, cover, and freeze for 7–8 hours.
Pour the mixture into a freezer-safe container and freeze for 2–3 hours. After that, stir it well with a spatula and give it another quick mix with the electric mixer. Transfer the mixture into a clean container, smooth the top, cover, and freeze for 7–8 hours.
Let it sit for a few minutes at room temp before scooping. Serve in bowls or cones, topped with extra watermelon chunks for the ultimate summer treat.
Let it sit for a few minutes at room temp before scooping. Serve in bowls or cones, topped with extra watermelon chunks for the ultimate summer treat.
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