this RECIPE

HOMEMADE WATERMELON ICE CREAM IS SO REFRESHING AND ONE OF THE BEST SUMMERTIME ICE CREAM FLAVORS!

Have you ever made homemade ice cream from scratch? When you make your own ice cream, you get to decide what ingredients go in it as well as deciding how much sweetener to use.

Summer brings a bounty of beautiful, juicy, glorious fruit - like watermelon.

If you’ve never had honey sweetened watermelon ice cream before, then you are in for a treat! It’s so luscious, vibrant and unique!

THIS NATURALLY SWEETENED, HEALTHY WATERMELON ICE CREAM IS PERFECT FOR THE WHOLE FAMILY ON A HOT DAY!

Even though this ice cream is honey sweetened and made healthier with no sugar, it does not mean that this homemade ice cream is lacking in flavor.

Because it’s so darn hot out during the summer, why not combine summer’s finest watermelon WITH ice cream?

When you pair the sweet juiciness of watermelon with fresh cream, delicate vanilla, mild honey and a pinch of sea salt, the end result is pure bliss!

If aesthetic is your thing, this watermelon ice cream is also beautiful and ends up becoming the prettiest, pale pink color.

There’s also an extra bonus when it comes to this watermelon summer treat!

Watermelon is packed with nutrients like antioxidants, vitamin C, potassium and magnesium. It’s also great for helping you stay hydrated during the summertime. Plus, did you know that salting watermelon with mineral-rich salt = nature’s electrolytes?! And, this recipe calls for just a little bit of mineral-rich salt which is known to enhance watermelon’s flavor.

So head to your local farmers market, fruit stand, local grocery store or your backyard garden (if you have watermelons growing) and get yourself a watermelon so you can make this delicious, creamy watermelon ice cream!

WATERMELON ICE CREAM WITH ICE CREAM MAKER

It’s often asked if you need an ice cream maker to make homemade ice cream. In most cases, yes - if you’re looking for a more authentic version of ice cream.

I highly recommend getting your own ice cream maker. It truly helps produce a quality ice cream texture. Plus, you’ll be able to make your own ice cream year-round! I use mine during every season.

I’ve been using the same ice cream maker brand for over 20 years and love it! I even bought my oldest daughter her own and she loves it too.

NO CHURN ICE CREAM

Yes, you can make no-churn ice cream recipes, but I really prefer the texture of ice cream made in an ice cream maker.

If you truly need to make a no-churn recipe and do not have an ice cream maker, you do have some options. One is listed in the recipe or you can try this: For no-churn ice cream, pour the liquid ice cream mixture into a freezer safe container and freeze it, stirring it every 30 minutes until it’s frozen (for about 2 hours).

This *should* help achieve a softer ice cream texture, but it won’t be as perfect as an ice cream maker makes it. Once the ice cream mixture becomes a softer ice cream texture, you’re good to go, so enjoy a bowl of ice cream!

How to Make Watermelon Ice Cream

It’s so easy to make this honey sweetened watermelon ice cream - all you need is 7 ingredients!

Start by picking out a fresh watermelon. An organic watermelon is great, but if you can’t find one, watermelon is currently #14 on the EWG’s Shopper’s Guide to Pesticides in Produce Clean Fifteen™ list, which is wonderful news.

Tips for Picking Out the Perfect Watermelon

Look for a watermelon that is uniform in shape (round or oval) and  heavy for its size. For a sweeter, full of flavor watermelon, make sure to look for an orange or dark yellow field spot - if the spot is white, that means the watermelon isn’t ripe enough.

You also want to make sure that the outside of the watermelon is dark green in color and dull, not shiny. One more tip is to look for larger “webbing” or “sugar spots” which means that the watermelon is seeping out natural sugar and is usually the sign of sweet melon.

Prep the Watermelon

You’ll want to wash the watermelon first, don’t skip this step. Even if the watermelon is organic, you’ll still want to wash the outside because oil based pesticides and ripening agents are found (and allowed) on organic produce. Plus watermelons are grown on vines on the ground or fields, you want to get off any leftover residue, debris and dirt.

Next, grab a cutting board and chef’s knife and cut the watermelon in half. With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have 1 cup of juice. Alternatively, you can puree the chunks of watermelon in a blender until you have 1 cup of watermelon juice, then set aside the fresh watermelon juice.

Prep the Ice Cream Base

In a small bowl, add the milk and arrowroot powder and whisk with a fork to remove any lumps, then set aside.

In a medium saucepan, add the cream, vanilla, honey and salt and gently heat over low heat just until the honey has dissolved and the mixture is warm, but not hot - stir to fully combine, about 1-2 minutes.

Then add the arrowroot-milk mixture, whisking to combine over low heat, never allowing to boil, for about 2-3 minutes - just until warmed through, but not steaming hot (arrowroot does not work well when heated for too long or too high of a temperature). Immediately remove from the heat.

Next, add the fresh watermelon juice to the warm ice cream base mixture, give it a quick stir with a whisk, then place the watermelon ice cream mixture in the refrigerator to chill until cold, about 2 hours.

Assemble Your Ice Cream Maker

Turn the ice cream machine on, then pour the cold watermelon ice cream mixture into your chilled/frozen ice cream maker bowl and mix according to your ice cream maker’s instructions.

The ice cream will start to have a “soft serve” texture when it is done - after about 20 minutes. This is my family’s favorite way to eat it. Serve the ice cream immediately or freeze until desired consistency.

If you prefer the ice cream to be a little firmer or need to serve it later, use a wooden spoon to transfer the watermelon ice cream to a large airtight ice cream tub with a lid. Make sure to lick the spoon when you’re done!

RECIPE FAQS: TIPS FOR WATERMELON ICE CREAM SUCCESS

• Do you need an ice cream maker for this recipe? Yes! You do need an ice cream maker for this watermelon ice cream recipe.

• How much ice cream will this watermelon ice cream recipe make? The finished ice cream yield makes about 1 quart of watermelon ice cream, but can slightly vary depending on the ingredients used.

• Can the watermelon ice cream recipe be doubled? I do not recommend doubling the batch as it can slightly alter the texture.

• How sweet is this watermelon ice cream? This ice cream is mildly sweet, letting the watermelon flavor shine through. If you prefer ice cream that is very sweet, you can try adding another tablespoon or two of raw honey.

• Can you substitute the honey for another sweetener? Most likely, yes. You can try using another liquid sweetener, however, it might alter the flavor if you use a sweetener like maple syrup.

• Do you have a favorite honey to use in this honey sweetened watermelon ice cream recipe? Yes! I only recommend using a mild, light-colored, quality honey for this recipe. Honey flavors like orange blossom honey, clover honey, thistle honey or alfalfa honey are known to be the most mild in flavor. This is my favorite raw honey - I love their orange blossom and “original” honey. I also love using this raw honey, it’s easy to find online as well as at grocery stores like Sprouts Farmers Market.

• How long does homemade ice cream last? Homemade ice cream is always the best to eat right after it's made. The soft serve texture is what sets homemade ice cream apart from store-bought ice cream. If you’d like to store the ice cream for later use, make sure to store it in an airtight freezer-safe container that is made for homemade ice cream. I really like this glide-a-scoop 1.5 quart ice cream tub and this typical-style ice cream container 1 quart ice cream tub. When stored in the proper container, homemade ice cream can be stored for up to 2 weeks.

• Can this watermelon ice cream recipe be made dairy-free? Yes it can, just be aware that coconut milk will produce more ice crystals than regular cream and produce a slightly different texture. I only recommend using full-fat coconut milk instead of cream and whole milk.

• How should this watermelon ice cream be served? You can enjoy the ice cream by the spoonful right out of the ice cream maker (we do! – to test it of course), you can serve it in a bowl, add scoops to a gluten free ice cream cone or you can serve this ice cream with waffles. Yes, I said waffles! Homemade ice cream is also so good served with breakfast waffles. Think waffle cones, but less sweet and with more texture. This flavor combo is so good, you’ve got to try it!

• What type of juicer do you recommend? My preference is a masticating juicer - this type operates more slowly than a centrifugal juicer. Masticating juicers grind the pulp, as opposed to spinning, creating a more enzyme-rich juice. Less air is created in this type of juicer which means the juice will oxidize more slowly, giving it a longer shelf life. This juicer is a staple in my kitchen and is the best juicer I’ve ever used. I used to have a centrifugal blender and I couldn’t stand it because the grinders heated the juice. Another great brand is this vertical standing juicer which takes up less counter space in the kitchen. They also have a larger juicer that is well-known for being a great juicer. I’ve also heard lots of good things about this cold-press compact juicer.

WHEN WATERMELON IS IN SEASON, MAKE SURE TO GIVE THIS EASY AND DELICIOUS, WATERMELON ICE CREAM RECIPE A TRY!

IF YOU LIKE THIS WATERMELON ICE CREAM RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS ICE CREAM AND POPSICLE RECIPES FROM RECIPES TO NOURISH:

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• Cherry Creamsicles
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Creamy Real Food Watermelon Ice Cream

Continue to Content

Creamy Real Food Watermelon Ice Cream

Yield: 1 quart

Prep Time: 20 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

This easy, 7-ingredient, homemade, Creamy Real Food Watermelon Ice Cream recipe is a delicious summer treat!

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Ingredients

• 1 cup freshly juiced organic watermelon
• ½ cup organic/grass-fed whole milk or full-fat coconut milk
• 1 tablespoon arrowroot powder
• 1 ½ cups organic cream (if you don’t have cream, substitute with half and half or whole milk)
• ⅓ cup mild, light colored raw honey (<< I use this honey)
• 1 teaspoon vanilla extract
• ⅛ teaspoon quality sea salt - optional

Instructions

1. Wash the watermelon. Cut it in half. With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have 1 cup of juice. Alternatively, you can puree the chunks of watermelon in your blender until you have 1 cup of watermelon juice. Set aside.
2. In a small bowl, add the milk and arrowroot powder and whisk with a fork to remove any lumps. Set aside.
3. In a medium saucepan, add the cream, vanilla, honey and salt and gently heat over low heat just until the honey has dissolved and the mixture is warm, but not hot - stir to fully combine, about 1-2 minutes. Then add the arrowroot-milk mixture, whisking to combine over low heat, never allowing to boil, for about 1-2 minutes - just until warmed through, but not steaming hot (arrowroot does not work well when heated for too long or too high of a temperature). Immediately remove from the heat.
4. Add the watermelon juice to the warm ice cream base mixture, give it a quick stir with a whisk, then place the watermelon ice cream mixture in the refrigerator to chill until cold, about 2 hours. Alternatively, you can pour the mixture into a large mason jar and place it in the freezer to do a quick chill, for about 20-25 minutes until chilled through.
5. Assemble your ice cream maker. Turn the ice cream machine on, pour the cold watermelon ice cream mixture into your chilled/frozen ice cream maker and mix according to your ice cream maker’s instructions.
6. The ice cream will start to have a “soft serve” texture when it is done - after about 20 minutes. This is my family’s favorite way to eat it. Serve immediately or freeze until desired consistency. If you prefer the ice cream to be a little firmer or need to serve it later, use a wooden spoon to transfer the watermelon ice cream to a large airtight freezer-safe container with a lid/cover. Make sure to lick the spoon when you’re done!

Notes

YOU WILL NEED: Juicer or Blender, Glass Measuring Cup or Medium Size Bowl, Small Bowl, Medium-size Saucepan, Whisk, Ice Cream Maker

STORAGE: Cover in an airtight freezer safe ice cream tub with a lid and store in the freezer for up to 2 weeks.

• Dairy-Free Option: Substitute full-fat coconut milk for the dairy. I use this brand - it's organic, non-GMO and it's BPA free.

• Make sure to use a lighter honey like clover, star thistle or orange blossom (wildflower varieties are too strong for this flavor combo). I use this (the original and orange blossom are my favorites) and this honey brand (I can usually find this brand at Sprouts Farmers Market).
• Recipe is made for 1.5 quart ice cream makers. Do not double the recipe.
• Do not omit the arrowroot powder/starch - it helps stop ice crystals from forming.
• Cream Substitution: If you don’t have cream, you can substitute with half and half or whole milk since both have a higher fat content.
• I haven’t made this ice cream without an ice cream maker. If you freeze the liquid ice cream mixture in a container, it won’t set exactly the same or produce the same soft consistency, but you can try and freeze it in a loaf pan and then put it into a food processor to soften it up a bit. You’ll probably need to set it out at room temperature first for about 15 minutes to let it soften a bit.
  

MORE HOMEMADE ICE CREAM TIPS:

• I have not tried using vodka, but I have heard that 1 tablespoon of vodka/alcohol does help keep homemade ice cream texture softer when frozen.
• I’ve had success using grass-fed gelatin (<< this is the only brand I use and love - use my link and code NOURISH10 for 10% off!), whisked into ¼ cup boiling water until it's dissolved, then add it to the ice cream mixture. Like alcohol, it helps keep ice cream from getting rock hard and creates a softer texture. 
  

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding! 
[Updated & Improved Recipe August 2022]

Recommended Products

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  Blendtec Designer 625 Blender - WildSide+ Jar (90 oz) - Professional-Grade Power - 4 Pre-Programmed Cycles - 6-Speeds - Sleek and Slim - Black
• 
  Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
• 
  Tovolo BPA-Free Glide-A-Scoop Ice Cream Tub

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 52mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 2g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Frozen Treats too. Come follow along. 

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