Creamy Watermelon Ice Cream

 
Watermelons are in season right now and have been a staple at our home lately.  We’ve been using them for their whole body cleansing properties.  Watermelon Lemonade has been a daily must, we’ve also been juicing watermelons and eating them as is.  To stick with our seasonal watermelon theme, we decided to make Watermelon Ice Cream and the result was amazing!  It has the most beautiful pale pink color and is so refreshing, creamy and sweet.
 
Enjoy!
Little Love kissing her first harvested watermelon.
Creamy Watermelon Ice Cream
Refreshing, cooling and simply delicious. 
 
Equipment: Juicer, Blender, Ice Cream Maker
 
  • ½ cup freshly juiced organic watermelon
  • 1 teaspoon gluten free organic vanilla extract 
  • 1 cup raw whole milk* (See Resources)
  • 1 cup raw cream (optional, if you don’t have cream, just sub w/ raw milk)
  • ¼ cup raw honey (I use local raw clover creamed honey)
 
1.     Wash watermelon.  Cut in half.  With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have ½ cup of juice.
 
 
2.    Add watermelon juice, vanilla, milk, cream, and honey to blender.
 
 
3.    Blend on a lower setting just until smooth and combined, about 5 seconds.  Be careful not to blend too long, you don’t want a lot of air in the mixture.   If any foam forms on the top, remove this with a spoon.
4.    Pour mixture into ice cream maker.
 
 
5.     Turn machine on and mix according to your ice cream maker’s instructions.
6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 
 
 
Yield: Makes about 2 ½-3 cups mixture, about 1 quart of ice cream. 
 
Dairy-Free Option: Substitute full-fat coconut milk for the dairy.  I use this brand … it’s organic, non-GMO + it’s BPA free. 
 
*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.

OTHER WAYS TO ENJOY WATERMELON
 
 
 
 
 
 
Summer Sangria w/ Watermelon Juice
 
 
 
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This post is part of Tuesdays at the Table @ All the Small Stuff, Tasty Tuesday Party @ Nap Time Creations, Traditional Tuesdays @ Real Food Whole Health Blog Carnival Hop,  Made From Scratch Tuesday @ From Mess Hall to Bistro, Recipe Sharing Monday @ Jam Hands, Good And Tasty Tuesday @ Stay At Home Babe, Delectable Tuesday Blog Hop @ Home Sweet Farm, What’s Cooking Wednesday @ The King’s Court IV, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Foodie Wednesday @ Daily Organized Chaos, Full Plate Thursday @ Miz Helen’s Country Cottage, Turning the Table Thursday @ Around My Family Table, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Ultimate Recipe Swap @ Life As Mom, Cooking Thursday @ Diary of a Stay at Home Mom, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Food Friday! @ La Bella Vita, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Friday Food @ Mom Trends, Living Well Blog Hop @ Jo’s Health Corner, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend Link-Up @ Nourishing Treasures, Sweets This Week Link Party @ Sugar Bananas, Whatcha Got Weekend! @ Lollu Jane Boutique, Fat Camp Friday @ Mangoes and Chutney, Homestead Barn Hop @ The Prairie Homestead, and Seasonal Sunday @ Real Sustenance.

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Filed Under: Recipes, Sweet Treats

Comments

  1. says

    @ Stay at Home Babe, thanks, it was MEGA yum ;) Thanks for hosting, I love reading your blog.

    @ Rebekahdawn, I hope your girls will love it. I’ve found that I get a lot of use out of the ice cream machine, it’s certainly paid for itself with the amount I’ve used it. I’ve also had it for 10 years and it’s still working great. I hope you find a great one :)

  2. says

    We’ve made strawberry with the coconut milkfat and loved it. Question: can you get a nice thick ice cream when you substitute raw milk for the cream? It seems it would be thinner somehow! Thanks! I’m over at deeprootsathome.com

  3. says

    @ Jacqueline, the strawberry coconut sounds great. Yes, it won’t be as thick as “conventional” ice cream. It also depends on the milk you use. The raw milk I get is pure Jersey milk, so it has a higher fat content. It also has cream on the top, so when you shake it, cream is mixed into the milk. I usually make my ice cream with just the raw whole milk and the consistency is still great, it’s more like soft serve. The cream will just make it more like a “conventional” ice cream consistency.

  4. says

    Your little one is just precious with that melon. The color of the ice cream is beautiful, and we love watermelon, so we would love this ice cream.Hope you have a great week end and thanks for sharing with Full Plate Thursday!
    Come back soon,
    Miz Helen

  5. says

    @ Miz Helen, thank you so much, she was so excited about her watermelon, it’s the only thing she requested to grow this year, so it was a proud moment for her (her first harvest). I hope you enjoy it if you get a chance to make it. Thanks again for hosting Full Plate Thursday!

  6. says

    THANK YOU for posting this and linking to the Barn Hop! I love watermelon and have my own milk…but I wasn’t sure if the combo would work. Now I’m going to have to give it a go…it’s beautiful!

  7. says

    just happened across your blog needing recipes for watermelon. I made it and my daughter and husband loved it. this is the first homemade icecream my husband has ever had. I added chocolate chips to it. So good!!!! thank you so much for the recipe

    • says

      I’ve never made it without one. I am guessing that you need an ice cream maker of some sort in order to make it. I’m sure you could make it into popsicles, but it won’t have the same “ice cream” texture.

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