Watermelon Italian Ice is a great treat to cool off with on a hot summer day! It's light, refreshing, and you only need three simple ingredients. And best of all, no ice cream maker required!
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What is Watermelon Italian Ice?
Italian Ice is very similar to sorbet! It's usually made with ice and fruit or fruit purees. For this recipe I used frozen watermelon.
Both Italian Ice and Sorbet are a much lighter frozen treat compared to ice cream as their base does not contain milk or cream.
Because of this, Sorbet and Italian Ice are naturally dairy-free, gluten-free, vegan!
Why You'll Love This Recipe
This recipe is very easy to prepare and does not require any fancy equipment. Plus, it's a great way to use up leftover watermelon!
I grew up eating Italian Ice every summer, so this recipe is very nostalgic for me!
The watermelon flavor was always my favorite, but I'm sure it included artificial colors and flavors. I wanted to make a healthier alternative with wholesome ingredients so I can share the tradition with my daughter.
🍴Ingredient Notes
- Watermelon Chunks - Make sure you use a seedless watermelon. Cut the watermelon cubes around the same size so they freeze and blend evenly.
- Water - You could also use coconut water.
- Maple Syrup - I love that you can control the sweetness of this recipe! For a naturally sweetened recipe, skip the maple syrup. Add more as needed!
🍴Step by Step Instructions
Step 1: Freeze Watermelon
Start by adding small cubes of fresh watermelon onto a parchment paper lined baking tray. Freeze for 2-4 hours or until the watermelon is frozen.
Step 2: Blend Watermelon
Add the frozen chunks of watermelon into a food processor with water and maple syrup. Blend for a few minutes scraping down the edges as needed.
Step 3:
Scoop into individual cups using a cookie scoop or small ice cream scoop. Store in the freezer until you're ready to enjoy!
Expert Tips
- To speed up the freezing process, cut the watermelon into very small cubes and place on a tray with space in between each piece.
- For best results, let the frozen watermelon sit out on the kitchen counter for 5-10 minutes to defrost a bit.
- Don't add too much water or it will dilute the flavor.
- Scrape down the edges with a spatula while the Italian Ice is blending. (It will take a while so be patient!)
- If you don't have a food processor, you can also use a heavy-duty blender like a Vitamix. Both will achieve the right consistency.
- To prevent sticking and make cleanup easier, place watermelon on a parchment paper lined baking tray.
- For a firmer Italian Ice, scoop from the food processor or blender into small cups and freeze for about 15 minutes before serving.
Serving Suggestions
I used mini glass mason jars, but any small cup will work.
For a fancier look, stick a little lime wedge on the side of each cup before serving.
Serve them in the traditional paper cup for a more nostalgic feel! We always had these at our local Italian Ice shop when I was a kid. By serving them this way, you don't need a spoon! (Great option for kids!)
How to store leftovers
Leftovers should be stored in an airtight container in the freezer. Make sure you use a freezer-safe container!
When it comes out of the freezer, you will need to let the Italian Ice defrost on the kitchen counter for 5-10 minutes before trying to scoop it out. Or you can add it back into the blender to make it smooth and creamy again!
More frozen treats!
After you make this Watermelon Italian Ice, make sure to leave a comment & rate the recipe!
Recipe Card
Easy Watermelon Italian Ice Recipe
Equipment
- 1 Food Processer
- 1 Large Tray
Ingredients
- 3 Cups Watermelon Chunks
- ⅓ Cup Water
- 2-3 Tablespoons Maple Syrup
Instructions
- Start by adding small cubes of fresh watermelon onto a parchment paper lined baking tray. Freeze for 2-4 hours or until the watermelon is frozen.
- Add the frozen watermelon into a food processor with water and maple syrup. Blend for a few minutes scraping down the edges as needed.
- Scoop into individual cups using a cookie scoop or ice cream scoop. Store in the freezer until you're ready to enjoy!
Notes
Expert Tips
- To speed up the freezing process, cut the watermelon into very small cubes and place on a tray with space in between each piece.
- For best results, let the frozen watermelon sit out on the kitchen counter for 5-10 minutes to defrost a bit.
- Don't add too much water or it will dilute the flavor.
- Scrape down the edges with a spatula while the Italian Ice is blending. (It will take a while so be patient!)
- If you don't have a food processor, you can also use a heavy-duty blender like a Vitamix. Both will achieve the right consistency.
- To prevent sticking and make cleanup easier, place watermelon on a parchment paper lined baking tray.
- For a firmer Italian Ice, scoop from the food processor or blender into small cups and freeze for about 15 minutes before serving.
How To Store Leftovers
Leftovers should be stored in an airtight container in the freezer. Make sure you use a freezer-safe container! When it comes out of the freezer, you will need to let the Italian Ice defrost on the kitchen counter for 5-10 minutes before trying to scoop it out. Or you can add it back into the blender to make it smooth and creamy again! **See full post for more information and step by step photos.Nutrition
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