Watermelon Ice cream

Watermelon Ice cream

The sky might be getting greyer, the days shorter and the wind windier, but it’s never too late in the season for some ice cream! A little while ago my friends and I went on a trip to Rome and needless to say the art, culture and architecture it had to offer were incredible, but the food was out of this world! From the little cafes on street corners where we’d grab breakfast in the morning, to the on-street restaurants and bistros where we’d have our long meals in the evening, it was a real treat for the taste buds! One downside of going mid July was the heat. I’m 100% a jumpers and duvet kinda girl so being thrown into a world of shorts and siestas was an interesting experience, but it did give the chance for lots of guilt-free geltao!

Without a doubt I’m a mint choc-chip person when in the UK. I’ve heard all the arguments against, but no, to me it does not taste like toothpaste! Even so, when I was in Rome I didn’t try any of the stuff because there were so many other flavours I’d never tried before, and being me I wanted to try them all! One of these was the incredible watermelon ice cream. I was craving watermelon the whole time I was out there as I needed something juicy and fruity, however all the fresh watermelon was massively overpriced, so when I saw it as a gelato flavour I knew I had to try it! The other thing that drew me to it was the sheer idea of a watermelon flavoured ice cream. The inner chef inside me was saying how can you make watermelon into a thick, creamy gelato?! Watermelon is full of water, ice cream is full of cream. But if anyone knew how to do it it’d be the Italians, and it was so so good – (I have no idea why this isn’t more popular in the UK – it’s AMAZING!).

Naturally I began to get very excited (as I always do when I come across a new foodie-find) and I knew that when I got home I’d have to make my own. Unfortunately this was so good and it was so warm when I made it that my family and I tucked into it before I remembered to snap a photo (hence the half devoured tub in the header image) – but if anything that just shows how mouth wateringly-good it was! Oh… and did I mention it’s vegan? I’ve used a coconut and almond milk base for this so even though it’s super creamy and rich it’s 100% plant based and vegan friendly. If you want to make it really special try adding some 100% cocoa chocolate to the mixture before putting it into the ice cream machine. It’ll give some dark flecks like watermelon seeds to the pink base as well as some delicious cocoa flavour!

Recipe

Makes 1 tub

Time: 1 hour, plus freezing time

Ingredients

  • 160g Caster sugar
  • 130ml Almond milk
  • 160g Coconut milk
  • 1 tbsp Cornflour
  • 1 tsp Vanilla extract
  • 615ml Watermelon juice or 1 Watermelon

Method

  1. Place the sugar, almond milk, coconut milk, and cornflour into a medium sized saucepan and place over a medium heat.
  2. Bring the pan to the boil and then leave to boil, stirring occasionally until thickened. Stir in the vanilla and then leave to cool to room temperature. Then leave in the fridge until completely cool.
  3. Meanwhile slice the watermelon into 4 and scoop out the flesh. I find the easiest way to do this is to make vertical slices along the watermelon, almost all the way to the peel, and then run the blade parallel to the peel to make lots of little pieces. Chill the watermelon pieces for 30 minutes and then puree them with a hand blender. Sieve the pulp into another bowl and then take out 615ml of the juice. This is what you’ll use, you can freeze the rest to use at a later date or to eat as a watermelon ice!
  4. Mix the watermelon puree with the cooled milk mixture and then pour it into an ice cream maker. Churn until thick and semi-frozen. Pour the mixture into a freezeable container and leave in the freezer until completely frozen. Enjoy!

Thanks for reading!

Emma x

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