Watermelon Mint Chocolate Ice Cream

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Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

Exactly, guys.

As I’ve told many times, we’re not huge fans of fruit ice cream. But the exceptions are always possible, right? In my case, the exceptions have already happened three times this summer.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

First, I made this Gooseberry Mint Ice Cream.

Then I made this fabulous Peach Cardamom Ice Cream.

Recently this Chocolate Cherry Yogurt Ice Cream happened to be.

And now I’m presenting to you this delicious Watermelon Mint Chocolate Ice Cream.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

Well, as you might have noticed, I added chocolate or/and nuts almost in all fruit version. Because that being said, nuts and chocolate make any fruit ice cream only better. I cannot argue with some basic logic things.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

Few years ago I made watermelon ice cream but completely failed. Indeed, it was quite decent, but that’s it. I could say it was rather bland, with no that anticipated watermelon flavor. It was kind of watery since I used the pure watermelon juice. Needless to say it didn’t have any chocolate either. Boring.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

But I’ve read somewhere that it’s a good idea to make watermelon syrup.

Why not? I was really craving for watermelon ice cream.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

So I did it. I’ve heard that while you’re making watermelon syrup, the flavors are quite…mmm…peculiar. I mean, could you imagine boiling a watermelon in some chicken stock for your soup? Not really? You should make this syrup, though! Believe me, you’ll have quite an outstanding (and perhaps even breathtaking) experience.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

But once the syrup is ready, it’s delicious! If you add some lemon or lime juice, you’ll have some lovely lemonade. Plus, using fresh mint enriches the syrup flavor. It has quite distinctive flavor on its own which should be enough for you. However, I decided to add a few drops of watermelon flavor, and it worked beautifully. I almost never use the artificial flavors, but I’ve got one of really high quality, and it smoothed out the syrup making it even more ‘watermelony’.

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

So, this Watermelon Mint Chocolate Ice Cream turned out to be fabulous. Write it down, please. Ben has just said ‘fabulous’ about the fruit ice cream. I don’t believe my eyes either. The mint flavor isn’t overpowering but nice and subtle. And chocolate. You understand that, don’t you? And I’m not going to apologize for having used it.

And make more syrup, please. You’ll need it soon! #beggingyou

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

But what about you, guys?

Fruit ice cream – to be or not to be? Do you love watermelons, and have you ever used them in desserts? And lastly, aren’t you concerned about my happening conversion to a fruit ice cream lover? #SaveBen!

Watermelon Mint Chocolate Ice Cream | Havocinthekitchen.com

 

 

 

 

 

12 thoughts on “Watermelon Mint Chocolate Ice Cream

  1. David @ Spiced says:

    Ah, now that is a genius way to pack flavor into this ice cream! It makes sense, too. Watermelon is full of…well, water. And that would lead to a watered-down ice cream (pun-intended!). I’ve used the syrup technique when making fruit frostings for cakes, but I like it for ice cream now, too. Well done! But where is the lavender??
    David @ Spiced recently posted…Caramel Crumble BarsMy Profile

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