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Delicious homemade watermelon ice cream served in a bowl

Watermelon Ice Cream

A refreshing, creamy dessert made with fresh watermelon, perfect for hot summer days.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: American, Summer
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 625 ml fresh watermelon juice Use fresh for the best flavor.
  • 100 g sugar Adjust to taste.
  • 20 g cornstarch Helps with thickening.
  • 150 g watermelon pieces, finely chopped Adds texture.
  • 1 pinch salt Enhances flavor.
  • 250 ml whipping cream, chilled For a creamy texture.
  • to taste red food color Optional, for color.

Method
 

Preparation
  1. In a saucepan, mix the watermelon juice, sugar, cornstarch, and a pinch of salt.
  2. Heat the mixture over medium heat, stirring until it thickens.
  3. Remove from heat and let it cool.
  4. Once cooled, fold in the finely chopped watermelon pieces.
  5. In a separate bowl, whip the chilled cream until soft peaks form.
  6. Gently mix the whipped cream into the watermelon mixture.
  7. Add red food color if desired.
  8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, or pour into a container and freeze until set.
Serving
  1. Serve Watermelon Ice Cream in bowls or cones.
  2. Garnish with small pieces of watermelon or a sprig of mint.
Storing
  1. Store any leftover Watermelon Ice Cream in an airtight container in the freezer for up to two weeks.
  2. Before serving, let it sit at room temperature for a few minutes to soften.

Notes

For added freshness, you can mix in lime or mint. For a dairy-free version, use coconut cream instead of whipping cream.