This easy summer dessert, made with watermelon and sweetened condensed milk, is creamy and thick but scoops like a dream. Use your ripest watermelon to get the best flavor.
Watermelon Ice Cream
Updated Aug. 27, 2024
You don’t need an ice cream maker to make up a batch of summery watermelon ice cream, just the patience to wait for the cubed melon to freeze and a powerful blender or food processor to whip the frozen fruit with sweetened condensed milk. The resulting ice cream has a soft texture, but after setting in the freezer for a few more hours it firms up to a scoopable consistency. It’s a wonderful base for a summery sundae or a helping of whipped cream and strawberries, or it can be added to a glass of limeade for a frothy treat. So go ahead and buy that giant watermelon—once you know how to make watermelon ice cream, you have an indulgent yet easy way to get through a whole lot of it.
Ingredients for Watermelon Ice Cream
- Watermelon: A ripe, in-season watermelon yields the biggest flavor for this fresh watermelon ice cream recipe. Because this recipe calls for pureeing the frozen cubes directly, this is an instance where it may be easiest to choose a seedless watermelon. If yours does have seeds, plan to sieve the watermelon and milk mixture before freezing it to remove the particles of the seeds.
- Sweetened condensed milk: A hero ingredient, sweetened condensed milk adds both creaminess and sweetness to this watermelon ice cream. Be careful not to use evaporated milk! Without the sugar, the finished ice cream will be more like an icy granita than a scoopable sherbet.
Directions
Step 1: Freeze the watermelon
Lay out the cubed watermelon on a waxed-paper-lined baking sheet. Freeze it for three to four hours.
Step 2: Puree the watermelon and milk
Place half the watermelon cubes in a blender with the sweetened condensed milk. Process until the mixture comes together, then add the remaining watermelon cubes and puree until smooth and creamy.
Step 3: Freeze the ice cream
Transfer the ice cream to a 9×5-inch loaf pan. Freeze it until firm, three to four hours. Let it stand for 15 minutes before serving.
Watermelon Ice Cream Variations
- Add citrus: The sweetness of watermelon is excellent punctuated with the flavor of fresh lime or lemon. Add the zest and juice of a lime or lemon to the mixture to infuse the ice cream with citrusy flavor. Be sure and zest the fruit first, as the skin is loaded with aromatic flavor!
- Make it vegan: Replace the sweetened condensed milk with sweetened condensed coconut milk to make a dairy-free and vegan version of this fruit-based ice cream.
- Spice it up: Sprinkle the finished ice cream with a chile-citrus seasoning blend such as Tajin to add a punch of spice.
How to Store Watermelon Ice Cream
If you’re likely to finish your watermelon ice cream within a few days, keep it in the same loaf pan you froze it in, with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream to prevent ice crystals from forming. For longer storage, transfer it to a freezer-safe airtight container, packing it in to reduce air pockets. Finish it within a month for the best texture.
Can you make ice cream with watermelon ahead of time?
Yes, and because it requires some time in the freezer to set, it’s a great make-ahead summer dessert. You can also freeze the watermelon several days or even weeks ahead of time, then make and freeze the ice cream the day before you plan to serve it.
How long does watermelon ice cream last?
Watermelon ice cream keeps for up to two weeks in the freezer. It may start to get an icy, crystallized texture after that.
Watermelon Ice Cream Tips
How do I prep the watermelon?
Give the watermelon a good rinse before cutting it. After rinsing, it’s time to cut the watermelon. Chop it in half, then in slices, before removing the rind. From there, it’s easy to cut the slices into chunks.
Can you churn watermelon ice cream in an ice cream maker?
Yes, absolutely. If you have an ice cream maker, you can add the watermelon puree directly to it. Depending on the type of ice cream maker you’re using, it may still help your watermelon ice cream to reach a set texture if it chills in the freezer for an hour or two after churning, or it may be best to eat it immediately after churning. Follow the manufacturer’s instructions for the best results.
Can you use this recipe to make other kinds of melon ice cream?
Yes, you can substitute another type of melon in place of the watermelon. Depending on how juicy the melon is, your resulting ice cream may have a firmer or softer texture.
What makes this an ice cream and not a sorbet?
It’s true, there’s no cream in this recipe, which definitely differentiates it from most ice cream recipes. Technically speaking, it’s a sherbet because it contains milk to achieve its creamy consistency. The inclusion of dairy is what distinguishes sherbet vs. sorbet, which is just fruit and sweetener.
Watermelon Ice Cream
Prep Time
10 min
Yield
1 quart
Ingredients
- 3 cups cubed watermelon
- 1 can (14 ounces) sweetened condensed milk
Directions
- Line cubed watermelon on wax paper lined baking sheet. Freeze 3-4 hours.
- Place half of the watermelon cubes in a blender with sweetened condensed milk. Process until mixture comes together, then add the remaining watermelon cubes; puree until smooth and creamy.
- Transfer ice cream to 9x5-in. loaf pan. Freeze until firm, 3-4 hours. Let stand 15 minutes before serving.
Nutrition Facts
1/2 cup: 230 calories, 6g fat (4g saturated fat), 23mg cholesterol, 87mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 5g protein.
This easy summer dessert is made with watermelon and sweetened condensed milk. It's creamy and thick but scoops like a dream. Use your ripest watermelon to get the best flavor. —Julie Andrews, Rockford, Michigan
Recipe Creator
