The viral TikTok watermelon ice cream trend is a fun way to turn fresh watermelon into a frozen summer dessert. But after testing it several different ways, I knew it could be even better. This version takes the viral idea and improves it with a homemade dairy-free heavy cream that has the sweetness, richness, creaminess and flavor you expect from real ice cream!
Most versions of the viral recipe use two ingredients: fresh watermelon and store-bought heavy cream. While that combination creates an ice cream-like texture, I found that it didn't really taste like ice cream as it lacked a truly creamy texture and lacked a lot of sweetness and flavor.
Swapping the heavy cream for this quick and easy homemade version takes this dessert to actual ice cream level - rich, creamy and sweet!
Traditional dairy-free heavy cream is usually made with cashews, water and salt, and that combo works well in savory recipes but is definitely not sweet enough for a frozen dessert. For this recipe, much of the water is replaced with fresh lemon juice and maple syrup. The maple syrup provides natural sweetness while the lemon juice brightens the flavor and perfectly complements the watermelon.
Every scoop is creamy, fruity and served right inside the frozen watermelon for a presentation that is just as impressive as it is delicious!
Ingredients
I like to use a mini watermelon because it fits easily in the freezer and each frozen half becomes the perfect serving bowl. Larger watermelons work too as long as they can fit in your freezer.
The homemade heavy cream has a thicker consistency than store-bought versions. For the best results, chill the heavy cream before pouring it into the frozen watermelon. Cold heavy cream freezes faster, making it easier to achieve that creamy scraped texture.
Instructions
1. Slice the watermelon in half, scoop out the center and freeze until frozen.
2. Blend the homemade heavy cream ingredients and refrigerate while the watermelon halves are in the freezer.
3. Pour the heavy cream into the well of the watermelon and begin scraping. The frozen watermelon will gradually blend with the cream.
Note: Depending on how frozen the watermelon is, it may need to soften just slightly before scraping becomes easy. I like to remove the watermelon from the freezer, pour in the heavy cream and then check it every 5 minutes. As soon as it starts scraping easily, continue mixing until the texture becomes creamy. Waiting too long will cause everything to melt.
4. Enjoy immediately! I recommend preparing one half watermelon at a time so that the other half remains frozen until ready to serve
Recipe Tips
- How wide and deep you make the well matters! Scoop about one-third to halfway into the watermelon and leave a couple inches of fruit around the perimeter. A smaller well creates a stronger watermelon flavor, while a larger well makes it creamier.
- Patience is key. It will take about 5 minutes of scraping. Trust me it's worth it!
- Use the homemade cream. The lemon juice and maple syrup (and pinch of salt) make a HUGE difference!
I hope you enjoy this version of the watermelon ice cream frenzy. Please comment below or tag me @eatingbyelaine so I can see your creations!
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Viral TikTok Watermelon Ice Cream Recipe
- Total Time: 8 hours, 10 minutes (including freeze time)
- Yield: 4 1x
- Diet: Vegan
Description
The viral TikTok watermelon ice cream trend is a fun way to turn fresh watermelon into a frozen summer dessert. But after testing it several different ways, I knew it could be even better. This version takes the viral idea and improves it with a homemade dairy-free heavy cream that has the sweetness, richness and flavor you expect from real ice cream!
Ingredients
- 1 watermelon (I prefer a mini watermelon)
- 1 cup raw cashews
- ½ cup fresh lemon juice (~5 lemons)
- ½ cup water
- ¼ cup pure maple syrup
- ¼ tsp salt
Instructions
- Prepare the watermelon. Slice the watermelon in half lengthwise and scoop out the center, leaving a thick border of fruit around the outside. Freeze both halves until completely frozen.
- Make the heavy cream. Blend the cashews, lemon juice, water, maple syrup and salt in a high speed blender until completely smooth and creamy. Refrigerate while the watermelon halves are in the freezer.
- Pour and scrape. Remove one watermelon half from the freezer and pour the heavy cream into the center. Use a whisk or sturdy spoon to begin scraping the frozen watermelon into the cream. The frozen watermelon gradually blends with the cream until it transforms into a thick, creamy ice cream.*
- Serve immediately while the texture is thick and creamy. Repeat with the second half when ready as preparing one half at a time helps keep the other watermelon completely frozen.
Notes
*Depending on how frozen the watermelon is, it may need to soften just slightly before scraping becomes easy. I like to remove the watermelon from the freezer, pour in the heavy cream and then check it every 5 minutes. As soon as it starts scraping easily, continue mixing until the texture becomes creamy. Waiting too long will cause everything to melt.
- Prep Time: 10
- Freeze Time: 8 hours
- Category: Dessert
- Method: Freezer
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