1. Prepare the Watermelon
1
Step 1
Cut the watermelon in half. Use a spoon to remove most of the flesh from the centre. Leave a layer of watermelon approximately 1–2 cm thick around the inside of the shell.
No-Churn Honey Watermelon Ice Cream
No-Churn Honey Watermelon Ice Cream is a refreshing summer dessert made with fresh watermelon, heavy cream and honey. The mixture is prepared and frozen directly inside the watermelon shell, so no ice cream machine or separate container is required. It has a naturally fruity flavour, a delicate sweetness and a smooth, creamy texture.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Total time
- 2 hours 15 minutes
- Yield
- 6 scoops, 3 servings
Ingredients
Method
2. Stabilise the Watermelon Shell
2
Step 2
Place the hollowed watermelon half inside a large, deep bowl to keep it upright. This will prevent the mixture from spilling while the ingredients are added and transferred to the freezer.
3. Add the Cream
3
Step 3
Pour the cold heavy cream into the hollow centre of the watermelon. For the creamiest result, use cream containing at least 30 percent fat.
4. Add the Honey
4
Step 4
Drizzle the honey over the cream. Reduce the amount to 2 tablespoons when using a particularly sweet watermelon.
5. Scrape and Mix the Watermelon
5
Step 5
Use the back of a spoon to scrape the remaining watermelon flesh from the inside of the shell. Mix it into the cream and honey, crushing any large pieces as you work.
6. Balance the Flavour
6
Step 6
Add the lemon juice and a small pinch of salt. Stir thoroughly until the mixture has an even pink colour and a mostly smooth consistency.
7. Blend Until Smooth
7
Step 7
For a smoother ice cream, briefly blend the mixture with an immersion blender. Work carefully to avoid piercing the watermelon shell.
8. Begin Freezing
8
Step 8
Cover the watermelon with plastic wrap and place it in the freezer for approximately 2 hours.
9. Stir the Partially Frozen Mixture
9
Step 9
When the mixture begins to freeze around the edges, remove it from the freezer. Stir the frozen sections back into the centre using a spoon or whisk. This helps reduce the formation of large ice crystals.
10. Freeze Until Firm
10
Step 10
Cover the watermelon again and freeze for at least another 4 hours, or preferably overnight, until completely firm.
11. Soften Before Serving
11
Step 11
Remove the watermelon from the freezer and leave it at room temperature for 5–10 minutes. This will make the ice cream easier to scoop.
12. Scoop and Serve
12
Step 12
Dip an ice cream scoop into warm water and dry it. Scoop the watermelon ice cream into cones or dessert bowls and serve immediately.