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Watermelon Ice Cream with Chocolate Chips
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Watermelon Ice Cream with Chocolate Chips
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Cool and refreshing watermelon makes for a sweet and creamy ice cream -- and the addition of mini chocolate chips gives it a little crunch.

Prep time
Bake/Cook time
Plan for

Chill 3+ hours

Freeze 2-3 hours

1 quart
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Watermelon Ice Cream with Chocolate Chips
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 3+ hours

Freeze 2-3 hours

Yield :
1 quart


  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 10 cups (approx) watermelon cubed (2 1/2 cups juice)
  • 1/2 cup mini chocolate chips


  1. In a medium sauce pan heat sugar, cornstarch, whole milk, and heavy cream over medium heat until it starts to bubble and thickens slightly; about 5-10 minutes.  Remove from heat and stir in vanilla. Cool completely.
  2. Puree watermelon in a blender or food processor.  Pour through a strainer. Chill for 3-6 hours.
  3. Mix chilled juice with milk mixture.  Make sure it is cold.  Pour into an ice cream maker, and churn for 20 minutes, or according to the appliance instructions.
  4. Once churned, fold in the chocolate chips.  Place in an air tight container in the freezer for 2-3 hours until ready to serve.


Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

NOTE: Adjust the level of sugar for how sweet your watermelon is. If it is not super sweet, add a little more sugar.

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