If you’re craving a summer treat that is refreshingly sweet, creamy, and unbelievably simple, this Watermelon Ice Cream Recipe is exactly what you need. Bursting with the natural juiciness of watermelon and balanced with the smooth richness of cream and a hint of zesty lime, this no-churn ice cream is a dream come true on a hot day. It’s not only vibrant in color and flavor but also incredibly easy to whip up with just a handful of ingredients, making it your new go-to dessert for impressively fast, fruity cool-downs.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for ice cream success. Each one plays a special role in creating that perfect balance of flavor, texture, and that gorgeous pastel pink hue we all love.
- 4 cups fresh seedless watermelon, cubed and frozen: The star ingredient providing natural sweetness and refreshing juiciness.
- 1/2 cup sweetened condensed milk: Adds smooth sweetness and creamy texture without needing to churn.
- 1/2 cup heavy cream: Brings luscious creaminess and richness for that classic ice cream mouthfeel.
- 1 teaspoon lime juice: Gives a bright, tangy contrast that enhances the watermelon’s flavor.
- 1/2 teaspoon vanilla extract: Rounds out the flavor with warm, aromatic notes.
- Pinch of salt: Balances sweetness and deepens all the flavors.
How to Make Watermelon Ice Cream Recipe
Step 1: Prepare the Frozen Watermelon
Start by cutting fresh, ripe watermelon into cubes and freezing them for several hours or overnight. Freezing the watermelon first helps give the ice cream its creamy texture without needing an ice cream machine. Make sure the cubes are well frozen so your final blend achieves that silky consistency.
Step 2: Blend All Ingredients Together
Place your frozen watermelon cubes in a high-powered blender or food processor, then add the sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt. Blend everything on high speed until the mixture is smooth and creamy. It’s important to scrape down the sides occasionally to ensure everything gets blended evenly into that dreamy pink base.
Step 3: Freeze the Mixture
Transfer the creamy watermelon mixture to a loaf pan or airtight container. Cover it tightly and pop it into the freezer for at least 4 to 6 hours, or until the ice cream is firm. Patience is key here to get that perfect scoopable texture bursting with watermelon flavor.
Step 4: Soften Before Serving
When you’re ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes. This short wait makes scooping easier and ensures the watermelon sweetness shines through with a smooth, velvety bite.
How to Serve Watermelon Ice Cream Recipe
Garnishes
Simple garnishes can elevate the Watermelon Ice Cream Recipe beautifully. Fresh mint leaves add a pop of green and a refreshing hint, while small watermelon balls or thin lime zest curls bring an extra touch of elegance and flavor complexity right on top.
Side Dishes
Pair this icy delight with light, summery sides such as a crisp cucumber salad or a handful of fresh berries. The combo enhances the fresh, fruity vibes and keeps your dessert experience refreshingly balanced.
Creative Ways to Present
Try serving this ice cream in hollowed-out watermelon halves or colorful bowls for an eye-catching presentation. Alternatively, sandwich scoops between lightly toasted waffles or serve alongside a tangy fruit salsa for a trendy, playful twist that your guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftover Watermelon Ice Cream Recipe, store it in an airtight container tightly sealed in your freezer. This keeps the ice cream fresh and prevents ice crystals from forming, preserving that creamy texture and bursting flavor.
Freezing
To maintain its luscious texture, always freeze the ice cream on a flat surface and cover it securely. Give it at least 4–6 hours to firm up completely before enjoying or storing long-term.
Reheating
Since this is a frozen dessert, reheating is not recommended. Instead, simply allow it to soften at room temperature for a few minutes before scooping and serving.
FAQs
Can I make this Watermelon Ice Cream Recipe dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk and the sweetened condensed milk for sweetened condensed coconut milk to create a delicious dairy-free and vegan-friendly version that’s just as creamy and refreshing.
Do I need an ice cream machine for this recipe?
Nope! This Watermelon Ice Cream Recipe is designed to be no-churn, using frozen watermelon cubes and blending for a smooth, scoopable ice cream without any special equipment.
Can I add mix-ins like chocolate chips to this ice cream?
Yes! For a fun twist, mini chocolate chips can mimic watermelon seeds and add a delightful texture contrast. Stir them in just before freezing for best results.
How long can I store the ice cream in the freezer?
Stored properly in an airtight container, your watermelon ice cream can keep its best quality for up to 2 weeks. After that, texture might start to degrade.
Is this recipe gluten-free?
Yes, this Watermelon Ice Cream Recipe is naturally gluten-free, making it a safe and tasty treat if you’re avoiding gluten in your diet.
Final Thoughts
This Watermelon Ice Cream Recipe is an absolute gem for anyone craving a quick, tasty, and vibrant dessert that captures the essence of summer in every scoop. It’s delightfully simple, wonderfully fresh, and incredibly satisfying. I can’t wait for you to try it and discover just how easy it is to make your own fruity ice cream magic at home!
Print
Watermelon Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus 4-6 hours freezing
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing watermelon ice cream recipe combines frozen watermelon cubes with sweetened condensed milk, heavy cream, lime juice, and vanilla extract to create a creamy, sweet summer treat. It requires no churning and is easy to make using a high-powered blender or food processor, perfect for a quick homemade dessert.
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
- Blend Ingredients: Place the frozen watermelon cubes into a high-powered blender or food processor. Add the sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt. Blend the ingredients until the mixture is smooth and creamy, stopping occasionally to scrape down the sides for an even blend.
- Freeze the Mixture: Transfer the blended mixture into a loaf pan or an airtight container. Cover it tightly and place it in the freezer for at least 4 to 6 hours or until the ice cream becomes firm.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. This makes it easier to scoop and serve.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and use sweetened condensed coconut milk.
- Add mini chocolate chips to mimic watermelon seeds for a fun and playful twist.
