Watermelon Mint Ice Cream Recipe

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Everett Dean Modified: March 24, 2022
Watermelon Mint Ice Cream Recipe

How To Make Watermelon Mint Ice Cream

Nothing beats the cooling effect of this mint ice cream as a summer treat! It’s also mixed with a sweet watermelon juice, for an extra refreshing dessert.

Preparation: 1 hour 30 minutes
Cooking: 30 minutes
Total: 2 hours



  • 8cupswatermelon chunks
  • 2cupsheavy cream
  • 1cupwhite sugar
  • 2cupsfresh mint leaves,lightly packed
  • 4egg yolks


  1. Puree the watermelon chunks in a blender or food processor until smooth. Strain the juices from any remaining solids and set aside, discarding the solids.

  2. Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves into the warmed cream. Cover the saucepan and remove it from heat.

  3. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl, then discard the mint leaves.

  4. Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg.

  5. Scrape the mixture back into the saucepan and place over medium heat. Stir mixture constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula.

  6. Pour the mixture through a strainer into a bowl along with remaining heavy cream. Mix the watermelon juice into the cream mixture.

  7. Pour into an ice cream maker and freeze according to manufacturer’s instructions.

  8. Serve and enjoy.


  • Calories: 189.97kcal
  • Fat: 12.10g
  • Saturated Fat: 7.21g
  • Monounsaturated Fat: 3.61g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 20.22g
  • Fiber: 1.08g
  • Sugar: 18.10g
  • Protein: 1.99g
  • Cholesterol: 77.29mg
  • Sodium: 17.24mg
  • Calcium: 51.88mg
  • Potassium: 164.68mg
  • Iron: 1.65mg
  • Vitamin A: 179.80µg
  • Vitamin C: 7.93mg
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