Watermelon Mint Ice Cream Recipes

WATERMELON-MINT WATER

Watermelon-Mint Water image

Provided by Food Network Kitchen

Time 4h10m

Yield 2 quarts

Number Of Ingredients 0

Ingredients

Steps:

Place 4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh watermelon and mint sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

WATERMELON-MINT AGUA FRESCA

Watermelon-Mint Agua Fresca image

Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.

Provided by Nils Bernstein

Categories Non-Alcoholic Kid-Friendly Quick & Easy Watermelon Mint Healthy Lime Juice Drink Birthday Summer Small Plates

Yield Makes about 6 cups

Number Of Ingredients 5

Ingredients

1/4 cup (packed) fresh mint leaves
1/4 cup sugar or agave syrup
5 cups peeled, seeded, coarsely chopped watermelon (from about a 2 1/2-pound watermelon)
1/4 cup fresh lime juice
Mint sprigs (for serving)

Steps:

Combine mint leaves, sugar, and 1/4 cup water in a small pot. Bring to a boil and stir until sugar has dissolved. Transfer mixture to a heatproof container and chill, uncovered, until cool, about 30 minutes.
Strain mint syrup into a blender; discard mint leaves. Add watermelon and lime juice and blend until very smooth. Using a fine-mesh sieve, strain into a pitcher; discard solids. Add 2 cups water and stir well to combine. Serve with mint sprigs.
Do Ahead
Aqua fresca can be stored in an airtight container and chilled for up to 1 day.

HOMEMADE WATERMELON ICE CREAM

Homemade Watermelon Ice Cream image

This ice cream is so fluffy and light, and not overly sweet. If you are wondering why the vodka is necessary, it is because watermelon has a high water content which tends to ice up in the freezer. Since the vodka has a high alcohol content, it displaces the ice crystals so that the whole mixture doesn't turn into a solid block of ice once it's left in the freezer to ripen. When you pull it out of the freezer, if there is any left to put into the freezer, be assured you will need to let it thaw some before you will be able to scoop some out. Again, this is due to the water content.

Provided by GardenguyAZ

Categories Frozen Desserts

Time 1h

Yield 1 Gallon, 10 serving(s)

Number Of Ingredients 5

Ingredients

6 cups watermelon, cubes
1 1/2 cups heavy cream
1 1/2 cups milk
1 cup sugar
1 teaspoon vodka

Steps:

Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.

Nutrition Facts : Calories 252.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 54, Sodium 32.6, Carbohydrate 29.6, Fiber 0.4, Sugar 25.6, Protein 2.5

WATERMELON-MINT ICE CUBES

Watermelon-Mint Ice Cubes image

Provided by Brandi Neuwirth

Categories Dessert Freeze/Chill Kid-Friendly Frozen Dessert Watermelon Mint Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 24 ice cubes

Number Of Ingredients 3

Ingredients

6 cups 1-inch cubes seeded watermelon (about 1/4 large melon)
4 tablespoons (about) sugar
Fresh mint leaves

Steps:

Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.

WATERMELON MINT ICE CREAM

Watermelon Mint Ice Cream image

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Provided by AJ

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 2h

Yield 16

Number Of Ingredients 6

Ingredients

8 cups watermelon chunks
1 cup heavy cream
1 cup white sugar
2 cups lightly packed fresh mint leaves
4 egg yolks
1 cup heavy cream

Steps:

Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
Pour into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g

WATERMELON ICE

Watermelon Ice image

"This sweet frosty snack is so refreshing on hot summer days," writes Darlene Brenden from Salem, Oregon. Store it in the freezer, so it's a snap to scoop and serve in snow cone cups.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 4

Ingredients

1/2 cup sugar
1/4 cup watermelon or mixed fruit gelatin powder
3/4 cup boiling water
5 cups seeded cubed watermelon

Steps:

In a large bowl, dissolve sugar and gelatin in boiling water; set aside. Place watermelon in a food processor; cover and puree. Stir into gelatin mixture. , Pour into an ungreased pan. Cover and freeze overnight. Remove from the freezer 15 minutes before serving; scrape ice with a fork. Serve in paper cones or serving dishes.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 1g fiber), Protein 1g protein.

WATERMELON-MINT SORBET

Watermelon-Mint Sorbet image

This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 1/2 quarts

Number Of Ingredients 4

Ingredients

1 1/3 cups sugar
3 sprigs fresh mint
6 pounds seedless watermelon, flesh roughly chopped (about 8 cups)
Juice of 2 limes

Steps:

Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

WATERMELON MINT ICE CREAM

Watermelon Mint Ice Cream image

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Provided by AJ

Categories Ice Cream

Time 2h

Yield 16

Number Of Ingredients 6

Ingredients

8 cups watermelon chunks
1 cup heavy cream
1 cup white sugar
2 cups lightly packed fresh mint leaves
4 egg yolks
1 cup heavy cream

Steps:

Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
Pour into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g

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