Easiest Watermelon Ice Cream

I kept scrolling past watermelon ice cream videos on my feed until I finally caved and tried it…and I didn’t actually think it would taste this good!

Here’s the whole method: take half a watermelon, scoop out a shallow well in the middle, and freeze it solid. Then pour heavy cream into the well (coconut milk works too, and kefir if you want a bit of tang) and start scraping. It comes off in icy flakes, more like a granita than a scoopable ice cream, and the cream melts into it as you go. You don’t have to scrape all the way down to the rind — just work through as much as you want. It doesn’t stay super frozen for long, so if you’re making more than a couple servings, scoop portions into bowls and stash them back in the freezer while you scrape the next round.

Prep Tips:

• The most time-consuming step is freezing the watermelon. It should be ready to scoop after 3-4 hours in the freezer, but the sooner you can get it in the freezer, the better:

How to Make The Easiest Watermelon Ice Cream:

Step One:

Using a spoon, scoop out a shallow well in the middle of your watermelon half or quarter. This will give you a workspace for the cream later on. Cover with plastic wrap and freeze until solid.

Step Two:

Remove from the freezer and pour a little bit of heavy cream into the well. Start scraping with a spoon or ice cream scoop. It comes off in icy flakes, and the cream melts into it as you go. The texture will be more like a granita than a traditional ice cream.

Step Three:

You don’t have to scrape all the way down to the rind, just work through as much watermelon as you want, adding more cream as you go. It doesn’t stay super frozen for long, so if you’re making more than a couple servings, scoop portions into bowls and stash them back in the freezer while you scrape the next round.

Step Four:

Serve into bowls and enjoy! I topped mine with some fresh mint.

Substitutions:

Cream: I actually only had half-and-half in the fridge so that’s what I used, but I’d recommend heavy cream for the best texture! Sub in coconut milk for a vegan option, or try a splash of kefir for some tang.

Watermelon: I haven’t tried, but you could recreate this with mango, cantaloupe, or honeydew if you prefer a different fruit.

How to Store:

Freeze any extra ice cream in airtight containers , and allow to thaw slightly before enjoying again.

I am so impressed by this two-ingredient dessert! Tag me on social if you try it out, @britacooks! xx

@britacooks

Dessert | Healthy | Snacks

The Easiest Watermelon Ice Cream

Two ingredients are all you need for the perfect summer dessert.

Cook Time :5 minutes mins

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Ingredients

• 1/4 or 1/2 of a watermelon
• Heavy cream (can swap for half-and-half or coconut milk)
• Optional: fresh mint for garnish

Instructions

1. Using a spoon, scoop out a shallow well in the middle of your watermelon half or quarter. This will give you a workspace for the cream later on. Cover with plastic wrap and freeze until solid.
2. Remove from the freezer and pour a little bit of heavy cream into the well. Start scraping with a spoon or ice cream scoop It comes off in icy flakes, and the cream melts into it as you go. The texture will be more like a granita than a traditional ice cream.
3. You don’t have to scrape all the way down to the rind, just work through as much watermelon as you want, adding more cream as you go. It doesn’t stay super frozen for long, so if you’re making more than a couple servings, scoop portions into bowls and stash them back in the freezer while you scrape the next round.
4. Serve into bowls and enjoy! I topped mine with some fresh mint.

Did you make this recipe?

Please tag me on socials!

@britacooks

I’d love to see your recreations!