A frozen watermelon is currently being passed around as a quick ice cream trend. The idea fits well with hot vacation days: freeze the melon, grate or blend it, season with lime, and serve immediately. To ensure it really becomes a refreshing dessert, you should keep two things in mind: prepare the melon cleanly beforehand and do not let the ice cream thaw for long.
The recipe works best not with a whole frozen melon half, but with prepared pieces. They freeze through faster, are easier to portion, and only need to be out of the freezer for a short time.
Ingredients for 4 small portions
- 600 g watermelon, peeled and preferably seedless
- 1 organic lime or a little lemon juice
- 1 to 2 tsp honey, maple syrup, or sugar to taste
- a few mint leaves, optional
- 1 pinch of salt, optional
How to prepare the melon
- Wash the whole melon thoroughly on the outside and pat dry before cutting it.
- Cut into wedges with a clean knife, remove the rind, and dice the fruit flesh.
- Spread the cubes flat on a board or plate lined with parchment paper and freeze.
- After 3 to 4 hours or overnight, transfer to a well-sealing container.
Why washing is important: When cutting, germs from the rind can get onto the fruit flesh. This is particularly relevant for melons because the juicy flesh is not heated afterwards.
Variation 1: Watermelon Granita
For a grainy granita, let the frozen melon cubes thaw for 5 minutes and then pulse briefly in a powerful blender. Add lime juice, sweetener, and a small pinch of salt. Do not blend for too long, otherwise the mixture will become watery. Fill into cold bowls immediately and serve with mint.
If you don't have a powerful blender, you can also scrape the semi-frozen mixture with a fork. To do this, puree the melon cubes briefly beforehand, place in a flat container, and stir with a fork every 30 to 45 minutes while freezing.
Variation 2: Creamier with yogurt
For a creamier version, blend 500 g of frozen watermelon with 3 to 4 tbsp of plain yogurt or coconut yogurt. The same applies here: blend only briefly and eat immediately. If you prefer it sweeter, add a little honey or syrup only at the end. Sweetness is perceived as weaker in very cold foods, so dose carefully.
Hygiene check for hot days
- Wash the melon before cutting:even if the rind is not eaten.
- Use clean boards:do not cut on a board that previously held raw meat.
- Portion into small amounts:only take as much out of the freezer as will be eaten immediately.
- Do not refreeze:it is better to discard thawed leftovers.
- Seal well:store frozen cubes in a container so they do not absorb odors.
For shopping, our article on how to recognize a ripe melon helps. If there is anything left over, watermelon also fits into the Watermelon feta salad with mint.
What goes well with it?
Watermelon ice cream is suitable as a small dessert after a barbecue, for children in the afternoon, or as a fresh addition to a picnic. If you are looking for more ice cream ideas, you can find basic tips here on Make your own ice cream. For drinks without a sugar trap, our summer drinks for hot weather.
If store-bought ice cream or delivery food is involved, it should also be put in the fridge or freezer quickly on hot days. The check fits well with this: Takeaway food and ice cream in the heat: What needs to come out of the bag immediately.
Can you simply freeze half a melon?
Theoretically, yes, but it is impractical. A large melon half freezes through more slowly, takes up a lot of space, and has to sit out longer to be grated. Cubes or coarse pieces are better. They can be removed cleanly and processed faster.
Conclusion: Watermelon ice cream is an uncomplicated summer recipe if the preparation is right. Wash the melon, freeze in pieces, process only briefly, and serve immediately. Then the trend remains refreshing and suitable for everyday use.
Sources and further information
- Heute.at: Frozen watermelon as an ice cream trend
- AGES: Cooking safely
- BMLUK: In season now – the Wachau apricot
- BMLUK: A-Z of fruit and vegetable storage
Article image: AI-generated symbolic image.
