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Watermelon Ice Cream

Refreshing Watermelon Ice Cream made with fresh watermelon puree, creamy heavy cream, and a hint of lime juice. Make this sweet summer treat and enjoy with friends!

Sweet summer treats don’t get much better than this refreshing watermelon ice cream! Using fresh watermelon puree, we’re creating a creamy, sweet, and tangy dessert that’s perfect for hot summer days. With a hint of lime and a touch of vanilla, this ice cream is a refreshing twist on a classic summer treat.

Ready Time

2 hrs 50 mins


6 servings


  • 3 cups cubed seedless watermelon (about 1 small to medium-sized melon)
  • 1 1/2 cups granulated sugar
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon vanilla extract


Start by cubing the watermelon and placing it in a blender or food processor. Blend until smooth, then strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much juice as possible.

Discard the solids.

In a medium saucepan, combine the sugar, salt, and 1/2 cup of the heavy cream. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

In a large bowl, whisk together the remaining 1/2 cup of heavy cream, whole milk, and vanilla extract.

Gradually pour the warm sugar mixture into the cream mixture, whisking constantly. Add the watermelon juice, lime juice, and vanilla extract to the bowl.

Whisk until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the ice cream is nearly set, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.

Scoop and serve to 6 happy people!


For this recipe, use a seedless watermelon for the best flavor and texture.

If you can’t find seedless, be sure to remove the seeds before blending.

You’ll need an ice cream maker for this recipe, so be sure you have one on hand or are prepared to adapt the recipe to freeze without one.

If you’re short on time, you can chill the mixture in the fridge for a shorter amount of time, but it’s best to let it chill for at least 2 hours or overnight for the best flavor.

You can also customize this recipe by adding other flavors like mint or basil to give it a unique twist.

When scooping, be gentle so you don’t break the ice cream, and consider topping with fresh mint, whipped cream, or chopped nuts for a fun presentation.

Nutrional Value

  • Calories: 260
  • Total Fat: 17g
  • Saturated Fat: 11g
  • Cholesterol: 40mg
  • Sodium: 50mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 0g
  • Sugars: 24g
  • Protein: 3g
Watermelon Ice Cream
Watermelon Ice Cream

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