If you are dreaming of a dessert that dazzles with freshness and a delightful contrast of flavors, look no further than the Fresh Mint Ice Cream with Salted Watermelon Granita Recipe. This sensational duo brings together creamy, herbaceous mint ice cream and icy, tangy watermelon granita rimmed with a hint of sea salt to elevate each bite. It is the perfect summer treat that balances sweet and savory, smooth and crunchy, cold and refreshing in every spoonful. Once you make this, you’ll want to serve it at every gathering and keep a batch in the freezer for those moments when only something truly special will do.

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

Ingredients You’ll Need

Don’t be intimidated by this Fresh Mint Ice Cream with Salted Watermelon Granita Recipe—it’s made from simple, fresh ingredients that each play a vital role in creating its unforgettable layers of taste, texture, and color.

2 cups heavy cream: Gives the ice cream its rich, velvety texture that melts beautifully on the tongue.
1 cup whole milk: Adds creaminess while keeping the ice cream light enough to highlight the mint flavor.
3/4 cup granulated sugar: Sweetens both the ice cream base and the granita perfectly without overpowering.
1 cup fresh mint leaves, packed: Delivers that invigorating, garden-fresh flavor essential to our mint ice cream’s character.
5 large egg yolks: Provide natural richness and help create a smooth custard base.
1 teaspoon vanilla extract: Enhances the mint with a warm, subtle sweetness.
4 cups seedless watermelon, cubed: Offers juicy sweetness and the vibrant pink color that makes the granita so inviting.
2 tablespoons lime juice: Brings bright acidity that cuts through the sweetness and amplifies freshness.
2 tablespoons granulated sugar (for granita): Balances the natural tartness of watermelon.
1/4 teaspoon flaky sea salt: A finishing touch that enhances flavor complexity and keeps the granita interesting.

How to Make Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

Step 1: Infuse the Cream with Mint

Start by warming your heavy cream, whole milk, and sugar together gently over medium heat. You want the sugar fully dissolved and the mixture just steaming, not boiling. Once hot, stir in the fresh mint leaves and cover to steep for 30 minutes. This infusion extracts all those amazing mint oils and prepares our base for that unforgettable flavor punch.

Step 2: Prepare the Custard Base

Strain out the mint leaves, pressing them to release every bit of essence. Then return the mint-infused cream to the stove, warm it gently again, and slowly temper the whisked egg yolks by adding a little cream at a time. Cook over medium heat with constant stirring until the custard thickens enough to coat a spoon, reaching around 170 to 175 degrees Fahrenheit. This step is key for that perfect creamy texture.

Step 3: Chill and Churn the Ice Cream

Remove the custard from heat, add vanilla extract, and allow it to cool completely. Chill the mixture in the refrigerator for at least 4 hours or overnight—this deep chill sets the stage for smoother ice cream. Once cold, churn the custard in your ice cream maker according to the manufacturer’s instructions, then freeze it until firm.

Step 4: Blend and Freeze the Watermelon Granita

To make the salted watermelon granita, blend the watermelon cubes, lime juice, sugar, and flaky sea salt until silky smooth. Pour the blend into a shallow dish and pop it into the freezer. Every 30 minutes for the next 2 to 3 hours, scrape the mixture with a fork to break up forming ice crystals, ensuring a fluffy, scoopable texture that’s perfect alongside the creamy mint ice cream.

How to Serve Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

Garnishes

Adding garnishes can elevate your presentation and flavor profile. Try topping the ice cream and granita with a few whole fresh mint leaves or a light sprinkle of flaky sea salt to enhance the salty-sweet contrast. Thin ribbons of lime zest also brighten the dish and add an elegant touch.

Side Dishes

This dessert shines brightly on its own but it also pairs wonderfully with light, summery treats. Serve alongside crisp, buttery shortbread cookies or a small fruit salad featuring berries and citrus segments to complement the freshness without overpowering it.

Creative Ways to Present

Serve your Fresh Mint Ice Cream with Salted Watermelon Granita Recipe in clear glass bowls or stemmed glasses to showcase the beautiful interplay of creamy mint green and sparkling pink granita. For a party, layer the ice cream and granita in parfait glasses and top with a sprig of mint for an eye-catching, refreshing treat that invites guests in.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this fabulous dessert, don’t worry—both the mint ice cream and watermelon granita keep beautifully. Store the ice cream in an airtight container to maintain its creamy texture and the granita in a covered dish in the freezer to retain its icy fluffiness.

Freezing

You can prepare both components of the Fresh Mint Ice Cream with Salted Watermelon Granita Recipe up to three days ahead of serving. Just keep the granita tightly covered to prevent freezer burn and the ice cream sealed so it does not absorb other flavors. Thaw granita slightly before scooping for the best texture.

Reheating

This dessert is best enjoyed cold—no reheating needed! For the granita, a few minutes at room temperature make scooping effortless. The mint ice cream should be served straight from the freezer for its signature chill and creaminess. So instead of warming up, just get ready to cool down!

FAQs

Can I use dried mint instead of fresh mint leaves?

Fresh mint is key to achieving that vibrant, refreshing flavor and aroma in the ice cream, so dried mint is not recommended. If you only have dried mint on hand, you might find the flavor lacks brightness and intensity.

Do I need an ice cream maker for this recipe?

Yes, an ice cream maker helps churn the custard to a smooth, creamy texture and prevents large ice crystals from forming. However, if you don’t have one, you can try freezing the custard in a shallow container and stirring every 30 minutes as it freezes, but results may vary.

Can I substitute lime juice with lemon juice in the granita?

Absolutely! Lemon juice will provide a similar acidity and brightness, though lime has a slightly sweeter, more aromatic profile that pairs beautifully with watermelon. Use whichever you prefer or have available.

Is this dessert suitable for vegetarians?

Yes, this Fresh Mint Ice Cream with Salted Watermelon Granita Recipe is vegetarian-friendly, using no meat or gelatin. It’s also gluten-free, making it suitable for a variety of dietary needs.

How far in advance can I prepare this dessert?

You can make both the mint ice cream and watermelon granita up to three days before you plan to serve them. Keep them well-covered and stored in the freezer to maintain freshness and texture.

Final Thoughts

This Fresh Mint Ice Cream with Salted Watermelon Granita Recipe is a celebration of summer’s best flavors, a refreshing, sweet, and lightly salted delight that will put a smile on anyone’s face. It’s perfect for entertaining or just brightening an ordinary day with something cool and special. Trust me—you’re going to want to make this your go-to frozen treat all season long!

Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

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4.4 from 55 reviews

Author: admin
Total Time: 6–8 hours (including chilling and freezing)
Yield: 6 servings 1x
Diet: Vegetarian, Gluten Free

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Description

This refreshing summer dessert combines creamy fresh mint ice cream with a vibrant salted watermelon granita. The mint ice cream offers a cool, herbal flavor with a smooth texture, while the watermelon granita provides a sweet, icy contrast accented by a hint of lime and sea salt. Perfect for warm days and entertaining, this dessert is both light and indulgent.

Ingredients

Scale

For the Mint Ice Cream:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 cup fresh mint leaves, packed
5 large egg yolks
1 teaspoon vanilla extract

For the Watermelon Granita:

4 cups seedless watermelon, cubed
2 tablespoons lime juice
2 tablespoons granulated sugar
1/4 teaspoon flaky sea salt

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Instructions

Prepare the mint infusion: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the sugar dissolves and the mixture is warm and steaming but not boiling. Remove the pan from heat, add the packed fresh mint leaves, cover, and let steep for 30 minutes to infuse the cream with mint flavor.
Strain the mint-infused cream: After steeping, strain the mixture through a fine sieve into a clean saucepan, pressing the mint leaves to extract as much flavor as possible. Discard the leaves and return the crème to the saucepan for the next step.
Temper the egg yolks: In a separate bowl, whisk the 5 large egg yolks until smooth. Slowly pour a small amount of the warm mint cream into the yolks, whisking constantly to gradually raise their temperature without curdling.
Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of a spoon, reaching 170–175°F (77–79°C). Remove from the heat promptly to avoid overcooking.
Flavor and chill the custard: Stir in the vanilla extract to enhance flavor. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly and develop flavor.
Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2–4 hours.
Prepare the watermelon granita: Combine the cubed seedless watermelon, lime juice, granulated sugar, and flaky sea salt in a blender. Blend until completely smooth.
Freeze and scrape the granita: Pour the blended mixture into a shallow freezing dish and place it in the freezer. After 30 minutes, use a fork to scrape and break up the forming ice crystals. Repeat this scraping process every 30 minutes for 2 to 3 hours until the granita is fluffy and fully frozen.
Serve the dessert: Scoop the mint ice cream into bowls or glasses and top each serving with a spoonful of the salted watermelon granita. Serve immediately to enjoy the refreshing contrast of creamy mint and icy watermelon.

Notes

For a deeper mint flavor, use a mix of spearmint and peppermint leaves.
Both the ice cream and granita can be prepared up to 3 days in advance. Store the granita covered in the freezer and the ice cream in an airtight container.
This dessert is ideal for summer entertaining and provides a refreshing, sweet-salty flavor combination.

Prep Time: 40 minutes (plus chilling/freezing time)
Cook Time: 10 minutes
Category: Dessert
Method: Freezing
Cuisine: American