Watermelon Ice Cream with Chocolate Chips

Products Used


  • 3/4 cup Dixie Crystals 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.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals 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.

      Rate & Review
      or to post comments

      Oops.. there is no Spanish translation to this recipe