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Watermelon ice is the perfect treat for hot summer days. And it requires very little prep, no bowls, and just a microplane grater. Freeze large chunks of watermelon until solid then grate the fruit into serving bowls and enjoy with all kinds of toppings and sauces.
Easy Watermelon Ice
There’s a new frozen fruit trend going around the internet where you freeze whole fruits and grate them to make fruit ice. And it’s genius! It’s much easier than making a granita-like ice where you have to scrape the mixture with a fork every hour so it freezes—but doesn’t freeze solid.
It’s one of those things I would love to make, but don’t have the patience to do so. Which is why this watermelon ice has been such a hit in our house lately. All you need is a microplane and a chunk of frozen watermelon and you’re seconds away from a delicious watermelon ice.
What You’ll Need
- Watermelon: a medium seedless watermelon will get you many servings!
- Microplane: also sold as a grater. You’ll need a grater that has tiny holes, do not use a large-hole box grater. You can also use a rotary grater if you’ve got it.
- Optional toppings and sauces: my favorite combo is cream of coconut (like sweetened condensed coconut milk), basil and a touch of flaky sea salt.
How to Make
- Cut the watermelon into large chunks. I like to cut each piece to be large enough for one serving. No need to remove the rind—keeping it on makes it easier to hold and grate.
- Freeze the watermelon by placing the watermelon on a parchment-lined baking sheet and freezing until solid. This will take about 4 hours.
- Chill your serving bowls in the freezer for a few minutes before serving, this will keep the ice from melting immediately.
- Spread a spoonful of cream of coconut in the bottom of each bowl.
- Using a microplane, grate a frozen watermelon chunk into each bowl. The cold watermelon is hard to hold for long so either wrap the end in paper towels or use clean kitchen gloves to help with the cold.
- Top with fresh basil and a dash of flaky sea salt. Eat immediately!
Variations and Serving Suggestions
- Any fruit can be frozen and grated, so explore other fruits like peach, orange, strawberry and cantaloupe.
- Top with toasted coconut for even more flavor or skip the cream of coconut altogether and use Greek yogurt.
- Sweetened condensed milk is a great substitute for the cream of coconut. Top with a bit of lime and a dash of Tajín.
- Spread a bit of vanilla ice cream in the bottom of the bowl before topping with the shaved ice for a creamsicle vibe.
FAQs
A microphone is a very fine grater often used to grate parmesan, zest citrus or grate nutmeg.
Chill your serving bowls for a few minutes in the freezer before grating the watermelon into them. This will keep the ice from melting right away. You can also serve the ice in small styrofoam cups.
Absolutely, it would be great for peaches, cantaloupe, strawberries and oranges (peeled).
Watermelon Ice Recipe
Description
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Ingredients
- 1 small watermelon, cut into large chunks
- Cream of coconut, optional
- Basil, optional
- Flaky salt, optional
Instructions
- Cut watermelon into large chunks (large enough for each to be 1 serving) I like to cut each piece to be large enough for one serving. No need to remove rind—keeping it on makes it easier to hold and grate.
- Arrange watermelon in a single layer on a parchment-lined baking sheet and freeze until solid, about 4 hours.
- Chill serving bowls in freezer for a few minutes before serving, this will keep ice from melting immediately.
- Spread a tablespoon of cream of coconut in bottom of each bowl (if using).
- Using a microplane, grate a frozen watermelon chunk into each bowl.
- Top with fresh basil and a dash of flaky sea salt. Eat immediately!
Notes
Nutrition
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