Watermelon Ice Cream
A refreshing homemade watermelon ice cream made by freezing fresh watermelon, mixing it with heavy cream and honey, then topping it with dark chocolate chips and fresh mint.
1 day 20 minutesServes 6
American
The recipe
Watermelon Ice Cream
- Prep
- 20 minutes
- Cook
- 1 day
- Total
- 1 day 20 minutes
- Serves
- 6
Ingredients
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Method
Cut the watermelon in half and scoop out some of the watermelon from the center, leaving enough around the sides to create a bowl.
Cover the watermelon tightly with plastic wrap and freeze for at least 1 day, or until completely frozen.
Remove the watermelon from the freezer and pour enough heavy cream (or milk) into the center to fill the hollow about halfway.
Using a spoon, scrape the frozen watermelon while mixing it with the heavy cream. As the hollow gets larger, add more heavy cream if needed.
Drizzle in honey to taste and continue mixing until the mixture becomes smooth, creamy, and ice cream-like.
Scoop into bowls or enjoy straight from the watermelon.
Top with dark chocolate chips and fresh mint.
Return any leftovers to the freezer and enjoy later.
Dilruba’s tips
Don't limit yourself to watermelon. This technique can be used with all kinds of fruit.
Cantaloupe is a great option, and I've even seen someone make it with bananas.
The honey is completely optional. I like adding it because it makes the ice cream a little sweeter, but the watermelon is naturally sweet on its own.
You can use either heavy cream for a richer, creamier texture or milk for a lighter version.
