watermelon ice cream with chocolate chip “seeds.”
August 4, 2008

Some friends brought over a watermelon for our Fourth of July party for a seed-spitting contest.  Unfortunately, a glance at the produce sticker revealed that the watermelon was actually seedless . . . so we didn’t end up cutting into it. . . and it sat on our counter for an entire month!  I finally decided that it had to be used, and I was really craving ice cream, so I went in search for a watermelon ice cream recipe.  Apparently, watermelon ice cream is a rarity, because the only real recipes I found were for “watermelon Bombes,” which are ice cream cakes that look like watermelons, but contain no actual watermelon . . . not exactly what I was looking for.  So, this is what I came up with!!

Watermelon Ice Cream with Chocolate Chip “Seeds”


I would . . .

You could . . .

4 cups watermelon (about half of a large watermelon)


1 cup half and half

Any combination of liquid dairy products,

up to 2 cups

1 cup light cream

½ cup sugar


¼ cup semi-sweet chocolate chips

¼ cup white chocolate chips


1.  Slice watermelon flesh away from the rind, and cut into cubes.

2.  In a blender, puree watermelon until smooth.

3.  Pour watermelon puree through sieve, and reserve two cups watermelon “juice.”

4.  Combine cream, half and half, and sugar in a bowl with a whisk.

5.  Add watermelon juice to cream mixture.

6.  Pour into the canister of an ice cream maker, and freeze according to manufacturer’s directions.  Add chocolate chips to the ice cream for the last 5 minutes of freezing.


10 1/2 cup servings

Recipe Extras

Sex It Up By:



white and dark chocolate chips

Calling it

Icy Watermelon Cream with Chocolate Shavings

Cooking Tip:

Because of the high water content in watermelon, this ice cream is a little more icy than most, and it tastes best the day it’s made.  To achieve a creamier texture, use dairy products with a higher fat content (e.g., heavy cream in place of the half and half).