Name: Fresh Mint Ice Cream with Salted Watermelon Granita Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; pinch of salt; 1½ cups fresh mint leaves (lightly packed); 5 large egg yolks; 4 cups cubed seedless watermelon; 2 tablespoons lime juice; 2 tablespoons sugar (optional, depending on sweetness); ¼ teaspoon sea salt

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If you’re searching for the ultimate summer treat, look no further than Fresh Mint Ice Cream with Salted Watermelon Granita. This dessert brings together creamy, herbaceous ice cream and a vibrantly pink, sweet-salty granita for a duo that’s impossibly refreshing. The ice cream is infused with bushels of real mint leaves, resulting in a bold, cool flavor that pairs perfectly with icy shards of watermelon—each bite is bright, chilly, and impossible to resist.

Fresh Mint Ice Cream with Salted Watermelon Granita Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe pulls its weight—some adding velvety creaminess, others giving sharp pops of flavor, and all coming together for a dessert that looks as beautiful as it tastes. Don’t overlook a single element: these simple pantry staples and fresh produce give Fresh Mint Ice Cream with Salted Watermelon Granita its luscious texture and striking color.

Heavy Cream: Delivers the signature rich, smooth body to the ice cream—don’t skimp on quality!
Whole Milk: Balances the cream for a scoopable, light texture rather than a dense frozen block.
Granulated Sugar: Sweetens both ice cream and granita to just the right degree; adjust to taste if your watermelon is super ripe.
Pinch of Salt: Heightens flavors in both components, making them pop without tasting overtly salty.
Fresh Mint Leaves: The star of the ice cream; use vibrant, aromatic leaves for maximum fresh flavor.
Large Egg Yolks: These thicken the ice cream base, giving it that custardy, luscious finish.
Seedless Watermelon: Go for the sweetest you can find—the naturally high water content is perfect for granita.
Lime Juice: Adds a tart zing to level up the sweetness in the granita.
Sea Salt: Just a hint here accentuates both watermelon and mint—you’ll taste the difference!

How to Make Fresh Mint Ice Cream with Salted Watermelon Granita

Step 1: Steep the Mint Cream

Start by combining the cream, milk, sugar, and a pinch of salt in a saucepan over medium heat—stirring until everything is just hot and the sugar has dissolved. Now for the magic: add those fresh mint leaves, cover, and let it all steep for a full hour. This step infuses the dairy with real herbal flavor (far superior to extract), ensuring that every bite of Fresh Mint Ice Cream with Salted Watermelon Granita sings with garden-fresh coolness.

Step 2: Strain and Rewarm the Mixture

Pour the mint-infused cream through a fine mesh sieve, making sure to press on the leaves to extract every last drop of flavor. Discard the spent mint, then gently reheat your cream mixture. This process leaves you with a dairy base that’s lush, green-tinted, and fragrant—ready for custard-making.

Step 3: Make the Custard Base

In a separate bowl, whisk your egg yolks until they’re creamy and slightly lightened in color. Slowly temper the yolks by dribbling in a bit of the warm cream while whisking constantly—this prevents scrambling. Once blended, pour the egg mixture back into the pan with the rest of the cream. Over low heat, stir gently but steadily until the custard thickens enough to coat the back of a spoon (170–175°F); be patient and vigilant so it doesn’t curdle. Strain again for silky smoothness.

Step 4: Chill and Churn

Let the custard cool down in the refrigerator until fully chilled—at least a couple of hours, but overnight is ideal for the best texture. Once cold, churn in your ice cream maker according to the manufacturer’s instructions. The transformation is always a bit magical: a pourable base turns into fluffy, minty ice cream in minutes! Once churned, freeze until firm and scoopable.

Step 5: Make the Salted Watermelon Granita

While your ice cream is chilling, it’s time for the most refreshing granita ever. Simply blend cubes of watermelon with lime juice, the optional sugar (taste your melon!), and sea salt. Pour the puree into a shallow dish and freeze. Every 30 to 45 minutes, scrape the mixture with a fork—the texture should shift from slushy to fluffy ice crystals after a few rounds. The sea salt amps up the watermelon’s flavor and makes it ultra-vivid against the creamy ice cream.

Step 6: Serve Together

Scoop generous mounds of your verdant mint ice cream into bowls, then heap them high with granita shards. The contrast is stunning in both appearance and taste: creamy against icy, sweet against tangy, gentle mint against bold watermelon. Congratulations, you’ve just crafted Fresh Mint Ice Cream with Salted Watermelon Granita!

How to Serve Fresh Mint Ice Cream with Salted Watermelon Granita

Garnishes

Try scattering a few extra mint leaves or some zest of lime over the top for a bright, aromatic flourish. A sprinkle of flaked sea salt or even some crushed toasted pistachios can create a textural surprise that takes your Fresh Mint Ice Cream with Salted Watermelon Granita to a new level of intrigue.

Side Dishes

This dessert is pretty stellar on its own, but it also pairs beautifully with crisp butter cookies, fresh summer berries, or a wedge of pound cake on the side if you want something more substantial. Everything plays well with the zippy flavors of the granita and the soothing richness of the ice cream.

Creative Ways to Present

Serve the Fresh Mint Ice Cream with Salted Watermelon Granita in chilled coupe glasses for an elegant dinner party look, or layer it parfait-style in mason jars for a charming picnic vibe. For a chef-inspired touch, pre-scoop the ice cream and freeze it on a parchment-lined tray for fast assembly during parties.

Make Ahead and Storage

Storing Leftovers

Pack leftover ice cream in an airtight, freezer-safe container to prevent iciness or flavor loss. The granita keeps well, too—cover it tightly and use within two days for best texture (though it rarely lasts that long!).

Freezing

Both elements of Fresh Mint Ice Cream with Salted Watermelon Granita can be made in advance. The ice cream holds for up to a week in the freezer, while the granita can be fluffed up with a fork right before serving, even after sitting for a couple of days.

Reheating

No need to reheat here, but if your granita hardens too much, just let it sit at room temperature for 10 to 15 minutes, then scrape with a fork to revive those glorious flakes. For the ice cream, a few minutes on the counter will make scooping a breeze.

FAQs

Can I use peppermint extract instead of fresh mint?

Fresh mint is really what gives this recipe its garden-bright, natural flavor. Peppermint extract will work in a pinch, but use it very sparingly—start with just a few drops and taste as you go, since it’s much more concentrated.

How do I prevent my granita from freezing into a solid block?

Scrape the granita early and often during the freezing process! Adding a splash of vodka can also help keep the texture light by inhibiting ice crystals from forming too densely.

What’s the best way to make this recipe dairy-free?

Swap out the heavy cream and whole milk for full-fat coconut milk to create a luscious, dairy-free version of Fresh Mint Ice Cream with Salted Watermelon Granita. The coconut notes pair surprisingly well with both mint and watermelon!

Can I use an alternative sweetener?

Absolutely! Try substituting honey, agave, or even maple syrup for the granulated sugar—start with a bit less, then adjust to your liking based on the sweetness of your fruit and taste buds.

Does this dessert melt quickly in hot weather?

Because both ice cream and granita are frosty treats, they will start to soften in the heat (especially outdoors). Serve them in pre-chilled bowls and scoop just before serving for maximum staying power.

Final Thoughts

If you’ve been craving a dessert that’s equal parts playful, sophisticated, and impossibly refreshing, you owe it to yourself (and your lucky guests) to whip up Fresh Mint Ice Cream with Salted Watermelon Granita. It’s the kind of vibrant, summery sweet you’ll think about long after the season ends—so grab your blender and ice cream maker, and let the chilling begin!

Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 4 hours 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the perfect summer treat with this Fresh Mint Ice Cream topped with Salted Watermelon Granita. The creamy mint flavor of the ice cream pairs beautifully with the refreshing sweetness of the watermelon granita, creating a delightful and cooling dessert for hot days.

Ingredients

Scale

For the Fresh Mint Ice Cream:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
pinch of salt
1½ cups fresh mint leaves (lightly packed)
5 large egg yolks

For the Salted Watermelon Granita:

4 cups cubed seedless watermelon
2 tablespoons lime juice
2 tablespoons sugar (optional, depending on sweetness)
¼ teaspoon sea salt

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Instructions

To make the mint ice cream: In a saucepan over medium heat, combine the cream, milk, sugar, and salt. Stir until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat and stir in the fresh mint leaves. Cover and steep for 1 hour. After steeping, strain the mixture through a fine mesh sieve, pressing the mint to extract flavor. Discard the mint. Rewarm the cream mixture gently. In a separate bowl, whisk the egg yolks. Slowly pour some of the warm cream into the yolks while whisking, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F). Do not boil. Remove from heat and strain again. Chill completely in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
To make the watermelon granita: Blend the watermelon, lime juice, sugar (if using), and salt in a blender until smooth. Pour into a shallow dish and freeze. Every 30–45 minutes, scrape the mixture with a fork to create icy crystals. Repeat until light and fluffy, about 3–4 hours.