Best Watermelon Ice Recipes

WATERMELON ICE POPS

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• For watermelon ice:
• Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
• Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• For lemon ice:
• Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• For blueberry ice:
• Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

WATERMELON ICE CUBES

Steps:

• In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.

WATERMELON ICE

Steps:

• In a large bowl, dissolve sugar and gelatin in boiling water; set aside. Place watermelon in a food processor; cover and puree. Stir into gelatin mixture. , Pour into an ungreased pan. Cover and freeze overnight. Remove from the freezer 15 minutes before serving; scrape ice with a fork. Serve in paper cones or serving dishes.

WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• 1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
• 2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• 3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
• 4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• 5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
• 6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
• 7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

BOOZY WATERMELON-KIWI ICE POPS

Steps:

• Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
• Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

WATERMELON ICE POPS

Steps:

• Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
• Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
• Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

WATERMELON-BLUEBERRY ICE POPS

Steps:

• Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
• Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

WATERMELON MARGARITA ICE POPS

Steps:

• Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

WATERMELON ICE

Steps:

• Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
• Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
• Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.

NO-CHURN WATERMELON ICE CREAM SLICES

Steps:

• Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
• Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
• Freeze the watermelon while you make the ice cream.
• Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
• If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

LIME COCKTAIL WITH WATERMELON ICE CUBES

Steps:

• For the watermelon ice cubes: Puree the watermelon, honey and lime juice in a blender until smooth. Pour into a square ice cube tray. Freeze until firm, 3 to 4 hours.
• For the simple syrup: Combine the sugar and 3/4 cup water in a small saucepan. Bring to a simmer and shut off the heat. Stir until the sugar dissolves. Cool.
• For the cocktails: Mix the vodka, lime juice, mint leaves and 2 ounces simple syrup in a pitcher filled with ice. Top with club soda. Put 3 watermelon cubes in each of 2 highball glasses and pour the cocktail over.

LAYERED WATERMELON ICE POPS

Steps:

• Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
• Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
• Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
• After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
• Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
• Let sit at room temperature for about 5 minutes before unmolding.

FROSTY WATERMELON ICE

Steps:

• In a microwave-safe bowl, sprinkle gelatin over water; let stand 1 minute. Microwave on high for 40 seconds. Stir and let stand until gelatin is completely dissolved, 1-2 minutes. , Place lime juice, honey and gelatin mixture in a blender. Add 1 cup watermelon; cover and process until blended. Add remaining watermelon, 1 cup at a time, processing until smooth after each addition., Transfer to a shallow dish; freeze until almost firm. In a chilled bowl, beat with an electric mixer until mixture is bright pink. Divide among 4 serving dishes; freeze, covered, until firm. Remove from freezer 15-20 minutes before serving.

WATERMELON LIME SANGRIA ICE POPS RECIPE BY TASTY

Steps:

• In a blender, combine the watermelon, wine, lime juice, simple syrup, and rum and blend until smooth.
• Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
• Freeze until solid, at least 4 hours, or overnight.
• Carefully remove the ice pops from the molds.
• Enjoy!

WATERMELON, CHILI AND BASIL ICE POPS

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
• Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.

WATERMELON MANGO ICE POPS

Steps:

• Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
• Freeze until firm, at least 4 hours.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic powder.
• Mix well and serve.

WATERMELON-MINT ICE CUBES

Steps:

• Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.