If you’re searching for a dreamy, wildly refreshing dessert that truly captures the spirit of summer, the Watermelon Ice Cream Recipe is about to become your new favorite obsession. Imagine sweet, juicy watermelon transformed into a luscious, creamy scoopable treat—no fancy ice cream maker required! This recipe is easy, quick, and guaranteed to turn any hot day into a blissful, cool celebration. Whether you’re making it for a festive backyard BBQ or just craving something fruity and fun, this watermelon ice cream is the pure essence of summer happiness.
Ingredients You’ll Need
The magic of this Watermelon Ice Cream Recipe lies in its simplicity—each ingredient plays a starring role in creating that gorgeous color, velvety texture, and fresh flavor. You’ll likely have most of these on hand, and they all come together for a naturally vibrant and cheerful dessert.
- Fresh seedless watermelon (4 cups, cubed and frozen): The heart and soul of this dessert, giving it natural sweetness and that signature pretty pink hue.
- Sweetened condensed milk (1/2 cup): Adds creamy sweetness, smoothness, and keeps the texture scoopable right from the freezer.
- Heavy cream (1/2 cup): Lends richness and helps whip up that dreamy, melt-in-your-mouth consistency.
- Lime juice (1 teaspoon): Brightens up the flavors and balances the sweetness for a subtle tangy lift.
- Vanilla extract (1/2 teaspoon): Enhances the watermelon flavor and gives the ice cream a little extra depth.
- Pinch of salt: Just a touch to intensify the natural flavors and keep everything beautifully balanced.
How to Make Watermelon Ice Cream Recipe
Step 1: Prep the Watermelon
Start by chopping your seedless watermelon into bite-sized cubes. Pop them in the freezer and let them freeze until they’re firm—this usually takes about 2 hours, or you can do it overnight. Freezing the fruit first is the secret to an ultra-creamy Watermelon Ice Cream Recipe without an ice cream maker.
Step 2: Blend Everything Together
Add the frozen watermelon cubes to a high-powered blender or food processor. Pour in the sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt. Blend everything on high, pausing to scrape down the sides as needed, until the mixture is smooth and blissfully creamy. If you want to add a playful twist, toss in a handful of mini chocolate chips to mimic watermelon seeds!
Step 3: Freeze Until Firm
Pour the glorious pink mixture into a loaf pan or any freezer-safe container. Spread it out evenly, cover tightly, and put it in the freezer for at least 4–6 hours, or until the ice cream is set and scoopable. If you can resist sneaking a taste, the wait is well worth it!
Step 4: Scoop and Enjoy
Before serving, let your homemade watermelon ice cream sit at room temperature for 5–10 minutes. This softens it up just enough to make scooping a breeze. Each creamy scoop is bursting with flavor and is as pretty as it is refreshing.
How to Serve Watermelon Ice Cream Recipe
Garnishes
Dress up your Watermelon Ice Cream Recipe with fun and colorful garnishes. Sprinkle with extra mini chocolate chips, a smattering of fresh mint leaves, or even a thin wedge of lime perched on the side of each bowl. For an extra-special touch, a swirl of whipped cream pairs perfectly with the fruity flavor.
Side Dishes
Pair this ice cream with light and summery sides to create the ultimate dessert spread. Think crisp sugar cookies, a medley of fresh berries, or delicate coconut macaroons. The cool sweetness of the watermelon ice cream makes it a wonderful partner for a simple fruit salad or a tart lemon bar.
Creative Ways to Present
Have a little fun with presentation! Scoop the Watermelon Ice Cream Recipe into hollowed-out watermelon shells for a show-stopping party treat, or layer it in parfait glasses with granola and fruit for a playful twist. Tiny cones or mason jars make cute single-servings for summer picnics and gatherings—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover ice cream, simply transfer it to an airtight container and keep it in the freezer. It will stay fresh and delicious for up to a week, though it’s so irresistible it rarely lasts that long!
Freezing
This Watermelon Ice Cream Recipe freezes beautifully. Just be sure your container is tightly sealed to prevent ice crystals from forming. For best texture, run a piece of plastic wrap over the surface before sealing with a lid.
Reheating
While you won’t actually reheat ice cream, letting it sit out at room temperature for about 5–10 minutes before scooping makes it just the right consistency for serving. If it’s extra firm, a warm spoon will do the trick to get those perfect scoops.
FAQs
Can I make this Watermelon Ice Cream Recipe with dairy-free ingredients?
Absolutely! Swap the heavy cream for full-fat coconut milk and use sweetened condensed coconut milk instead. The result is just as creamy and flavorful, plus entirely dairy-free.
Do I need an ice cream maker for this recipe?
No special equipment needed! This Watermelon Ice Cream Recipe is delightfully no-churn. Your blender or food processor and a freezer are all you’ll need.
How can I keep my ice cream from getting too hard?
Sweetened condensed milk and cream help keep the ice cream soft. Letting it thaw slightly at room temperature before scooping makes serving a breeze. For an even softer set, you can add a tablespoon of vodka or a splash more condensed milk.
Can I use regular watermelon with seeds?
It’s best to use seedless watermelon to make prep super simple and to give you the creamiest texture. If you only have seeded watermelon, just take a few extra minutes to remove the seeds before freezing and blending.
What can I do with leftover watermelon?
Chop and freeze extra watermelon cubes so you’re always ready to whip up another batch, toss them in smoothies, or enjoy as a frozen treat all on their own!
Final Thoughts
If you’re longing for a quick, joy-filled dessert that captures pure summer in every scoop, this Watermelon Ice Cream Recipe is sure to become a beloved staple. It’s wonderfully simple, wildly delicious, and guaranteed to make everyone smile—so don’t wait for a heatwave, treat yourself to a batch and savor those sunniest flavors today!
Print
Watermelon Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + freezing time
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing sweetness of homemade Watermelon Ice Cream. This easy no-churn recipe combines frozen watermelon with creamy ingredients for a delightful summer treat.
Ingredients
- 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
Frozen Watermelon:
Ice Cream Base:
Instructions
- Blend Ingredients: Place frozen watermelon cubes in a blender with sweetened condensed milk, heavy cream, lime juice, vanilla extract, and salt. Blend until smooth.
- Transfer and Freeze: Pour mixture into a loaf pan, cover, and freeze for 4–6 hours until firm.
- Serve: Before serving, let ice cream soften at room temperature for 5–10 minutes.
Notes
- For a dairy-free version, use full-fat coconut milk and sweetened condensed coconut milk.
- Add mini chocolate chips to mimic watermelon seeds for a fun twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
