Description
Watermelon Mint Ice Cream is a bright, creamy treat that blends refreshingly sweet watermelon with fragrant mint in a silky, scoopable frozen dessert. It’s the perfect way to capture summer flavors in a bowl.
Ingredients
2 cups ripe watermelon, cubed and seeds removed
1 cup heavy cream (or coconut cream for dairy-free)
½ cup whole milk (or additional coconut milk)
¼ cup honey or maple syrup (optional, depending on watermelon sweetness)
2 tablespoons fresh mint leaves, finely chopped
1 teaspoon lemon juice
Pinch of salt
Instructions
- In a blender, combine watermelon cubes, milk, heavy cream, honey or maple syrup (if using), lemon juice, and salt. Blend until smooth.
- Stir in chopped mint leaves. For a milder flavor, steep mint in the liquid base for 15 minutes before blending, then strain and return a few leaves.
- Cover and refrigerate the mixture until well chilled (at least 1 hour or up to overnight).
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until soft-serve consistency.
- Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours to firm up for scooping.
Notes
Use coconut cream and milk for a dairy-free version.
Add lime zest or basil for a more herbal flavor.
Make it into sorbet by omitting the cream and using more milk.
Mix in chocolate chips or watermelon chunks at the end for texture.
Add chili or Tajín for a spicy-sweet kick.
Nutrition
- Serving Size: ½ cup
- Calories: 130
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
