Go Back
+ servings
Watermelon ice cream recipe in ice cream cones

Watermelon ice cream

petro
A refreshing watermelon ice cream with Greek yogurt is just the remedy when you want a delicious treat but it’s too hot to turn on the oven.
Prep Time 10 minutes
Cook Time 0 minutes
Freezer time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine International
Servings 4 cups
Calories 167 kcal

Equipment

Ingredients
  

  • 4 cups seedless watermelon diced
  • 4 tbsp honey
  • 1 cup Greek Yogurt
  • 1 tbsp lemon juice
  • 1/8 to 1/4 cup water if your watermelon is not juicy enough
  • 1 banana optional - for extra creamy texture

Instructions
 

  • Puree watermelon in a blender, in batches, pulsing until smooth.
  • Pour into a large bowl. Whisk in honey, yogurt and lemon juice until completely smooth.
  • Strain the mixture through a fine sieve into a large freezable recipient, whisking to release all juice. Discard the pulp.
  • Freeze for 1 hour, cut into cubes then move from recipient into a blender and pulse until smooth.
  • Repeat every half hour for the next couple of hours. Freeze for1 extra hour, for a total of 4 hours in the freezer. Keep in the freezer covered with plastic wrap.

Nutrition

Serving: 1cupCalories: 167kcalCarbohydrates: 38gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 21mgPotassium: 361mgFiber: 1gSugar: 32gVitamin A: 886IUVitamin C: 16mgCalcium: 69mgIron: 1mg
Keyword homemade watermelon ice cream, watermelon ice cream, watermelon ice cream recipe
Tried this recipe?Let us know how it was!