Watermelon Pistachio Ice Cream

Directions

1. Place the watermelon chunks in a blender and puree until smooth. Strain through a fine mesh sieve to remove excess juice and seeds, leaving about 400 ml (1¾ cups) of watermelon puree.
2. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm but not boiling.
3. Remove the cream mixture from heat and stir in the watermelon puree, vanilla extract, and a pinch of salt. Chill the mixture in the refrigerator for at least 1 hour until cold.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
5. During the last 5 minutes of churning, add the chopped pistachios so they are evenly incorporated.
6. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2–3 hours until firm.
7. Serve scoops garnished with extra chopped pistachios or a small watermelon wedge for a colorful presentation.

Recipe Details

Prep Time: 20 minutes
Chill Time: 1 hour
Churn/Freeze Time: 3 hours
Total Time: About 4 hours 20 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Substitute honey or agave syrup for sugar to add a natural sweetness.
• Add a splash of lime juice to brighten the watermelon flavor.
• Use roasted pistachios for a deeper, nuttier flavor.
• For a vegan version, swap the cream and milk for full-fat coconut milk.

Serving Suggestions