Watermelon Ice Cream: Creamy, Refreshing, and No-Churn Magic – Black Foodie Finder

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