The Ultimate Summer Dessert in a Watermelon Bowl
This Watermelon Ice Cream by Kenneth Mincey is the definition of summer—cool, creamy, fruity, and fun to serve. Made with just a few ingredients and no ice cream machine, this recipe transforms fresh watermelon into a smooth, scoopable treat.
Served right inside the watermelon shell, it’s perfect for parties, cookouts, or just cooling off on a hot day.
Ingredients
For the Ice Cream:
- 1 medium seedless watermelon
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream (cold)
Optional Add-Ins:
- Pink food coloring
- Mini chocolate chips (for “seeds”)
Step-by-Step Instructions
1. Prep the Watermelon
- Slice the watermelon in half and scoop out the flesh.
- Save the shell and remove seeds.
2. Make the Puree
- Blend the watermelon until smooth.
- Strain to remove excess liquid. You should have 1–1½ cups thick puree.
3. Whip the Cream
- Beat cold heavy cream until stiff peaks form.
4. Make the Base
- Fold sweetened condensed milk into whipped cream.
- Gently fold in watermelon puree.
- Add chocolate chips if using.
5. Freeze & Serve
- Freeze for 6–8 hours or overnight until firm.
- Scoop and serve directly from the watermelon.
Pro Tips and Suggestions
- Strain puree well to avoid an icy texture
- Use very cold cream for best whip
- Freeze shell before filling for presentation
- Don’t overmix when folding
- Add chips last for even distribution
About the Creator
This recipe is by Kenneth Mincey, the creator behind @chef.kennyeats. He shares fun, creative recipes that bring bold flavor and visual appeal to everyday cooking.
Kenneth Mincey | @chef.kennyeats