Fresh Mint Ice Cream with Salted Watermelon Granita

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This Fresh Mint Ice Cream with Salted Watermelon Granita offers a perfect blend of creamy textures and refreshing flavors. The herbaceous mint pairs beautifully with the sweet, salted flakes of watermelon granita, creating a dessert that’s both unique and indulgent. Whether served at a summer gathering or enjoyed solo, this dish is a standout treat that balances richness with lightness.

Table of Contents

• Why Fresh Mint Ice Cream with Salted Watermelon Granita Is Perfect for You
• Everything You Need for Fresh Mint Ice Cream with Salted Watermelon Granita
• How To Make Fresh Mint Ice Cream with Salted Watermelon Granita Step by Step
• Expert Tips for Perfect Results
• Easy Ingredient Swaps for This Recipe
• How To Store and Reheat This Dessert
• Your Questions About Fresh Mint Ice Cream with Salted Watermelon Granita Answered

Why Fresh Mint Ice Cream with Salted Watermelon Granita Is Perfect for You

• This dessert combines fresh mint and salted watermelon granita, offering a refreshingly unique flavor profile. It’s perfect for those looking to elevate their summer dessert experience.
• The recipe uses simple, natural ingredients, making it both simple and satisfying. You’ll love how easy this dish is to prepare, with minimal effort yielding maximum results.
• It’s a great way to showcase seasonal produce like watermelon while introducing the subtle herbaceous qualities of fresh mint. The balance of flavors makes it suitable for any palate.
• With a creamy ice cream base and icy flakes of granita, this dessert provides contrasting textures that stimulate the senses. Its versatility allows you to serve it elegantly or enjoy it casually.

Everything You Need for Fresh Mint Ice Cream with Salted Watermelon Granita

• 2 cups fresh mint leaves, loosely packed
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• 4 cups seedless watermelon, cubed
• 2 tablespoons granulated sugar (for granita)
• 1/4 teaspoon sea salt

Fresh mint brings an aromatic depth to the ice cream that’s both cooling and distinctive. The sea salt in the granita highlights the natural sweetness of the watermelon, adding an unexpected but delightful twist.

How To Make Fresh Mint Ice Cream with Salted Watermelon Granita Step by Step

1. Combine the heavy cream, milk, and fresh mint leaves in a medium saucepan. Heat over medium-low until steaming but not boiling, then remove from heat and steep for 30 minutes.
2. Strain the mint-infused cream mixture through a fine mesh sieve, pressing on the mint leaves to extract flavor. Discard the used mint leaves.
3. In a separate bowl, whisk together the egg yolks and 3/4 cup sugar until the mixture becomes pale and creamy.
4. Gradually whisk the warm cream mixture into the egg yolks to temper them, working slowly to avoid scrambling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a wooden spoon. Do not let it boil.
6. Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. Churn the chilled ice cream base in your ice cream maker following the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours.
8. Prepare the granita by pureeing the cubed watermelon in a blender until smooth. Strain through a fine mesh sieve if you prefer a smoother texture.
9. Mix in 2 tablespoons of sugar and 1/4 teaspoon sea salt until fully dissolved.
10. Pour the watermelon mixture into a shallow, freezer-safe dish. Freeze for 30 minutes, scraping the frozen surface with a fork to create flaky granita. Repeat every 30 minutes for 3 hours until fully frozen.
11. To serve, scoop the fresh mint ice cream into bowls or glasses. Top with generous spoonfuls of salted watermelon granita and garnish with fresh mint if desired.

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Ideal for pureeing watermelon into a smooth texture for the granita — powerful and versatile.

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Kitchen ApplianceCuisinart ICE-21P1 Ice Cream Maker

Essential for churning the ice cream base to perfection — easy to use and reliable.

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Expert Tips for Perfect Results

• When steeping the mint, resist the urge to rush this step; a full 30 minutes ensures maximum flavor infusion.
• Temper the egg yolks slowly to avoid curdling—adding the warm cream mixture a little at a time is crucial.
• Use a shallow dish for the watermelon granita as it allows for even freezing and easier scraping.
• Serve immediately after assembling to preserve the icy texture of the granita alongside the creamy ice cream.

Easy Ingredient Swaps for This Recipe

• Swap fresh mint for peppermint extract if fresh herbs are unavailable, but reduce the quantity to avoid overpowering the flavor.
• If watermelon isn’t in season, try cantaloupe for a similar texture and subtly sweet flavor. Adjust the salt to taste.
• Replace whole milk with coconut milk for a tropical twist that pairs beautifully with mint and watermelon.

How To Store and Reheat This Dessert

Store the mint ice cream in an airtight container in the freezer for up to 2 weeks. The salted watermelon granita can also be frozen in a shallow dish for up to 1 week—be sure to scrape it again before serving to refresh the texture.

If the granita solidifies too much, let it sit at room temperature for 5-10 minutes before scraping again. Avoid reheating, as both components are best enjoyed cold.

You might also enjoy our cold stuffed mini peppers with.

Your Questions About Fresh Mint Ice Cream with Salted Watermelon Granita Answered

• Can I make this recipe without an ice cream maker? Yes, you can freeze the ice cream base in a shallow dish and stir every 30 minutes until set.
• What can I use instead of watermelon? Cantaloupe or honeydew are great alternatives, providing similar texture with a slightly different flavor profile.
• How do I prevent the ice cream from becoming icy in the freezer? Ensure the base is thoroughly chilled before churning, and store in an airtight container to minimize ice crystal formation.

Fresh Mint Ice Cream with Salted Watermelon Granita

A refreshing dessert combining creamy mint ice cream with flaky salted watermelon granita.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 5 hours hrs

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 2 cup fresh mint leaves loosely packed
• 2 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/2 tsp vanilla extract
• 4 cup seedless watermelon cubed
• 2 tbsp granulated sugar for granita
• 1/4 tsp sea salt

Method

 

1. Prepare the mint ice cream base: Combine the heavy cream, milk, and fresh mint leaves in a medium saucepan. Heat over medium-low heat until steaming but not boiling, then remove from heat and let the mint steep for 30 minutes.
2. Strain the mint-infused cream mixture through a fine mesh sieve, pressing on the mint leaves to extract all flavor. Discard the mint leaves.
3. In a separate bowl, whisk together the egg yolks and 3/4 cup sugar until pale and creamy.
4. Gradually whisk the warm cream mixture into the egg yolks, a little at a time, to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Do not let it boil.
6. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
8. Prepare the salted watermelon granita: Puree the cubed watermelon in a blender until smooth. Strain through a fine mesh sieve to remove pulp, if desired.
9. Stir in 2 tablespoons sugar and 1/4 teaspoon sea salt until dissolved.
10. Pour the watermelon mixture into a shallow, freezer-safe dish. Freeze for 30 minutes, then scrape the mixture with a fork to create icy flakes. Repeat this process every 30 minutes for 3 hours, scraping with a fork each time, until the granita is fully frozen and flaky.
11. To serve: Scoop the fresh mint ice cream into bowls or glasses and top with generous spoonfuls of salted watermelon granita. Garnish with a sprig of fresh mint if desired.

Notes

For best results, use fresh mint and ripe, seedless watermelon. Adjust sweetness to taste.

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