Let’s beat the heat of summer with cooling watermelon ice cream. The perfect dessert that can be created with just 2 ingredients, a blender, and some freezing time.
I was intrigued by this watermelon ice cream recipe as it reminds me of ‘mohabbat ka sharbat’, it is made with watermelon and milk. So if you like that, you’ll love this ice cream.
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Why do you love it?
This is a low-calorie ice cream compared to cream-based ice creams. The less dense texture is like a cross between ice cream and sorbet, and that too with less sugar.
What’s more? The low cream in the recipe also allows the watermelon flavor to shine. The aroma of it is just like watermelon candy.
Making this watermelon ice cream is like doing a fun activity that can teach your kids that ice cream can be created so easily. You just need some frozen watermelon and a blender. You do not need an ice cream maker for this.
Watermelon lovers must try this watermelon Lemonade and watermelon jam to indulge in this summer season—absolute favorites!
Ingredients
I enjoy making this ice cream recipe as it also provides some variation in milk. You can switch condensed milk with yogurt, coconut cream, or almond milk. Or you can use a mix of these with condensed milk.
I have posted the ice cream recipe with condensed milk and watermelon only to keep it simple.
- Watermelon: Choose firm and sweet watermelon for this recipe. Make sure to deseed it and cut it into cubes before freezing. And if you can get your hands on seedless watermelon, even better.
- Condensed Milk: You can use store-bought or try this homemade condensed milk recipe to make it at home.
How to make it?
The ice cream is smooth and scoops beautifully; however, it melts super quickly in this hot weather! And it’s 34°C here! And the pro in me still managed to snap these photos before melting.
- Deseed and cube fresh watermelon. Freeze the cubes thoroughly (4-6 hours or overnight) until solid. For the tip: To speed up the freezing process, line a baking sheet with parchment paper and place watermelon cubes on it in a single layer. Then place the baking sheet on the base of the freezer.
- Once fully frozen, place frozen watermelon in a blender and then add the condensed milk.
- Blend until completely smooth and creamy, scraping the sides of the blender or food processor as needed.
- Pour the semi-frozen pureed watermelon mixture into an airtight, freezer-safe container. Freeze for 3-4 hours until firm and scoops easily.
Variations
This is a quick ice cream recipe that can be made whenever the craving hits. Here are a few variations to use any ingredients that you have on hand.
- Make this ice cream dairy-free by using coconut cream or coconut milk instead of condensed milk. You’ll also need to add a sweetener like honey or maple syrup.
- Similarly, add some yogurt or heavy cream along with sugar or any sweetener, instead of condensed milk.
- Garnish with pistachio slices, almond slices, or chocolate chips for a melon-like look.
- Serve with small chunks of watermelon or strawberries.
- If you like a sour tinge in ice cream, add a few tablespoons of lime juice or lemon juice as well.
Expert tips
- Use seedless watermelon for less prep work.
- Choose naturally sweet watermelon that is fully ripened and firm.
- Chop the watermelon into small pieces so they blend easily.
- I keep this recipe a small batch and consume it quickly, as the high water content in the ice cream makes it rock solid in the freezer. However, you can always thaw it for 10 minutes for easy scooping.
- Without the cream, this ice cream is low-fat compared to other ice creams and melts quickly, so to combat this, throw the ice cream mixture in popsicles and freeze to make watermelon popsicles.
FAQS
Due to its high water content, homemade watermelon ice cream is best enjoyed fresh within 1-2 weeks. After that, it can become overly icy.
Yes! Watermelon ice cream is fantastic for popsicles due to its refreshing nature and ability to freeze well into a solid form.
Watermelon has high water content makes it freeze very solid and icy. To prevent this, thoroughly freeze the watermelon first, add a little fat (like coconut cream or more cream), and let it soften for 10 minutes before scooping, if it’s rock hard.
Try these more yummy ice cream recipes!
📖 Recipe
Watermelon Ice Cream
Smooth and vibrant watermelon ice cream, made with only two ingredients, is the ultimate summer refresher.
Print Pin Rate
Servings : 1 scoops (1 Litre)
Calories: 704kcal
Instructions
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Freeze the deseeded and cubes water melon for 3-4 hours until hard solid.
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Combine frozen watermelon and condensed milk in a blender. Blend until smooth.
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Transfer the semi-frozen mixture immediately to a container and freeze for 3-4 hours until firm enough to scoop. For the tip: Freeze immediately and do not let the mixture melt, otherwise melted sugar sink to bottom and juice separated will rise to th top.
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Scoop ice cream in cups and serve immediately. If ice cream is too hard to scoop; thaw for 10 minutes until scoopable. Enjoy!
Notes
- The high water content in the ice cream makes it rock solid in the freezer. You can always thaw it for 10 minutes for easy scooping.
- You can throw it in popsicles too for a solid treat.
Nutrition Information
Serving: 1litre ,Calories: 704kcal ,Carbohydrates: 137g ,Protein: 16g ,Fat: 14g ,Saturated Fat: 9g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 4g ,Cholesterol: 52mg ,Sodium: 201mg ,Potassium: 1363mg ,Fiber: 3g ,Sugar: 127g ,Vitamin A: 4447IU ,Vitamin C: 61mg ,Calcium: 484mg ,Iron: 2mg