Watermelon Ice Cream Recipe: How to Make the Chilled Treat

Unlike other fruits, it can be hard to tell how ripe watermelon is from the outside. Follow these tips to pick the best watermelon at the grocery store:

• Feel the weight. The heavier the watermelon, the riper it is. A heavy watermelon is full of flavorful juice. Pick up a few watermelons and see which one is heaviest.
• Tap the watermelon. Pick up the entire watermelon and give it a tap. A ripe watermelon will make a hollow sound, while an unripe watermelon will produce a flat “smack” sound.
• Check the color. A shiny watermelon is unripe, while a good watermelon is dark and matte in color.
• Look for yellow. Avoid unblemished green melons. Instead, look for a bright yellow mark—the “field spot”—at the bottom of the watermelon. The larger and more yellow the field spot, the riper and more flavorful the watermelon will be.

It’s easy to make homemade watermelon ice cream, even without an ice cream maker. Plus, homemade versions can have any texture you like, from a chunky watermelon granita to smooth, tangy watermelon sorbet or sherbet. Here’s how to make it at home:

1. 1. Prepare the watermelon. Cut away the rind and discard any large seeds. Learn how to cut a watermelon using this complete guide.
2. 2. Freeze the watermelon pieces. Spread the cut watermelon in an even layer on a parchment paper-lined sheet tray and freeze until solid. Freeze any leftover watermelon juice in ice cube trays. Using frozen watermelon cubes instead of plain ice ensures the mixture will be less watery. The goal is a smooth, fluffy sorbet or shaved ice—perfect for hot summer days.
3. 3. Blend in a food processor or high-speed blender. Working in batches, add frozen watermelon and a liquid of your choice to a food processor and purée until smooth. Use whole milk, sweetened condensed milk, heavy cream, or plant-based milk, like coconut milk, for a creamy consistency. To enhance the juicy watermelon flavor, try citrus juice. Use just enough liquid to help the blender get moving; too much will result in a smoothie. (If this happens, transfer the mixture to a container and place it in the freezer to set.)
4. 4. Serve or freeze immediately. Serve scoops of watermelon ice cream right away, or transfer to a loaf pan or airtight container. Press a sheet of plastic wrap onto its surface to prevent ice crystals from forming, and place it in the freezer to set.
5. 5. Make popsicles (optional). To make popsicles, pour the ice cream mixture into molds and place them in the freezer to set for another four hours. If you choose to freeze it for longer, let the watermelon ice cream thaw for a few minutes on the counter for easier scooping.