Watermelon Mint Chocolate Ice Cream

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

Watermelon Mint Chocolate Ice Cream

Prep Time: 1 hour

Cook Time: 30 minutes

Category: Dessert, Ice Cream and Sorbet, Seasonal, Summer

Juicy and refreshing Watermelon Mint Chocolate Ice Cream, with the distinctive watermelon and subtle mint flavors. Such a perfect summer treat!


    Watermelon Syrup
  • 7 cups watermelon chunks, better seedless (about 4 pounds of seedless)
  • one large handful of chocolate mint (or other kind of mint)
  • 2/3 - 1 cup sugar
  • few drops of watermelon flavor, optional
    Watermelon Mint Chocolate Ice Cream
  • 1 cup watermelon syrup
  • 1/2 cup milk
  • 2 cups heavy cream
  • 5 egg yolks
  • 1/2 cup grated dark chocolate


  1. To make the syrup, process the watermelon chunks in the blender and strain from the seeds and flesh.
  2. Place the juice in the saucepan, add the mint, and cook over medium heat for about 10-15 minutes, occasionally stirring. The amount of the liquid should have reduced. Decrease heat, add the sugar, and simmer for the about 10-15 minutes until the sugar has fully dissolved and the liquid reminds the syrup.
  3. Off heat. Completely cool then remove the mint. If desired, add a few drops of the watermelon flavor. Store in the refrigerator, in a closed plastic container.
    Ice Cream
  1. In a saucepan heat the milk just until it starts to simmer.
  2. In a medium bowl whisk together the yolks and sugar.
  3. Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 3-4 minutes.
  4. Remove from heat. Add the heavy cream and watermelon syrup and mix well. Cool completely.
  5. Pour the mixture into an ice cream maker and freeze as recommended in the manual. 5 minutes before the ice cream is ready, add the chocolate.
  6. The ice cream will remain soft so you could place it in the fridge, for a couple of hours.









12 thoughts on “Watermelon Mint Chocolate Ice Cream

  1. 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??
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