Viral 2-Ingredient Watermelon Ice Cream

This viral watermelon ice cream is the summer dessert I kept seeing all over social media, and it really is as fun as it looks. Freeze half a seedless watermelon until solid, scrape the frozen watermelon with heavy cream, and it turns into a light, creamy frozen treat right inside the rind. You only need 2 ingredients, with no blender or ice cream maker required.

Why This Viral Frozen Watermelon Ice Cream Works

As soon as I saw people making ice cream directly inside a frozen watermelon, I had to see if it actually worked. After trying it once I can confidently say it does. The first few scrapes look icy, but once the heavy cream starts mixing with the frozen fruit, everything becomes pale pink, fluffy, and surprisingly creamy.

The texture is lighter and more refreshing than traditional ice cream. It’s somewhere between soft serve and watermelon sherbet, with plenty of fresh watermelon flavor and just enough richness from the cream.

I also love that the watermelon doubles as both the main ingredient and the serving bowl. Once it’s frozen, the rest takes just a few minutes, making this one of the easiest viral desserts I’ve recreated.

Another reason I love this recipe is that the same method works for the viral melon ice cream trend. You can swap the watermelon for half of a cantaloupe or honeydew, freeze it solid, then scrape and mix it with heavy cream using the exact same steps. Each fruit gives the ice cream a slightly different flavor, but the texture turns out just as light, creamy, and refreshing.

Ingredients

You only need two ingredients for this viral watermelon ice cream:

• 1 medium seedless watermelon
• ¼ cup cold heavy cream per serving, plus more as needed

Ingredient Notes

• Watermelon: Choose a ripe, naturally sweet seedless watermelon since there isn’t any added sugar in the recipe. The sweeter the fruit tastes before freezing, the better the finished dessert will taste.
• Heavy cream: Keep the cream cold and add it gradually as you scrape. The amount you need will depend on how much frozen watermelon you’re mixing at one time.

How to Make Watermelon Ice Cream

Step 1: Freeze the Watermelon

Cut the watermelon in half lengthwise. Wrap each half tightly in plastic wrap, place it cut side up in the freezer, and freeze until completely solid. This will usually take at least 8 hours, so I recommend freezing it overnight.

Step 2: Create a Small Well

Remove one frozen watermelon half from the freezer and unwrap it. Use the edge of a sturdy spoon or fork to scrape the center of the frozen fruit, creating a shallow cavity for the cream.

Step 3: Add the Heavy Cream

Pour a small splash of heavy cream into the cavity. Continue scraping the frozen watermelon into the cream, stirring and pressing the two together as you work.

Add more cream a little at a time, continuing to scrape until the mixture turns thick, fluffy, and creamy. Use about ¼ cup of heavy cream for each serving, adjusting as needed for the texture you prefer.

Step 4: Serve

Scoop the watermelon ice cream into bowls or serve it directly from the frozen watermelon shell. Enjoy it immediately while the texture is soft and creamy.

My Tips for the Best Watermelon Ice Cream

• Freeze the watermelon completely solid. If the center is still soft, the mixture will turn watery instead of thick and frozen. Overnight freezing gives the most reliable result.
• Add the cream slowly. Pouring in too much cream at once can make the dessert loose and slushy. Add a small splash, scrape in more frozen fruit, then repeat.
• Use a sturdy spoon or fork. A thin utensil can bend against the solid watermelon. The side of a large metal spoon works especially well for creating thin, fluffy shavings.
• Scrape thin layers instead of digging out chunks. Fine watermelon shavings blend with the cream more easily and create a smoother consistency.
• Let it sit briefly if it’s too hard to scrape. Leave the frozen watermelon at room temperature for 2 to 3 minutes, then try again. Don’t let it soften too much.
• Work one serving at a time. The ice cream melts quickly, especially on a hot day. Scrape only what you plan to serve immediately and return the remaining watermelon to the freezer.
• Balance the consistency as you go. If the mixture is too icy, add another small splash of cream. If it becomes too loose, scrape in more frozen watermelon.

How to Store Watermelon Ice Cream

This watermelon ice cream has its best texture immediately after it’s scraped and mixed. It becomes much firmer and icier once it’s frozen again.

If you have leftovers, transfer them to an airtight freezer-safe container and freeze for up to 1 week. Let the ice cream sit at room temperature for 10 to 15 minutes before serving, then scrape or stir it to loosen the texture.

Keep any unused frozen watermelon tightly wrapped in the freezer. When you’re ready for another serving, scrape the frozen fruit and mix it with fresh heavy cream.

Viral Watermelon Ice Cream FAQs

What is viral watermelon ice cream?

The viral watermelon ice cream trend is a no-churn frozen dessert made by freezing half a watermelon and scraping the frozen fruit together with heavy cream or milk. The mixture turns into a fluffy, creamy ice cream directly inside the watermelon shell.

Is watermelon ice cream actually ice cream?

It has an ice cream-like texture, but it’s lighter and icier than traditional ice cream because watermelon contains so much water. The finished dessert is closer to a creamy watermelon sherbet or soft frozen granita, but it's just as satisfying as ice cream.

How long does it take a watermelon to freeze?

A medium watermelon half will usually need at least 8 hours to freeze completely solid. Freezing it overnight is the easiest option. Smaller watermelons may freeze faster, while large halves may need additional time.

Can I use milk instead of heavy cream?

Yes, but the texture will be lighter and icier. Heavy cream contains more fat, so it creates a richer and creamier consistency. Whole milk works better than low-fat or skim milk if you’re making the substitution.

Can I use coconut cream?

Yes. Chilled full-fat coconut cream is the best dairy-free substitute because it has enough richness to create a creamy texture. It will add a mild coconut flavor to the watermelon that actually works well. 

How much heavy cream should I add?

Start with about ¼ cup of heavy cream per serving. Add it in small amounts while scraping, stopping once the watermelon is thick and creamy. The exact amount depends on the size of the serving and how soft you want the finished dessert.

Why isn’t my watermelon ice cream creamy?

The watermelon may not have been frozen completely, or too much cream may have been added at once. Make sure the fruit is solid, add the cream gradually, and keep scraping until the watermelon forms fine frozen shavings.

Do I need an ice cream maker or blender?

No. The entire recipe is made with a sturdy spoon or fork. Scraping the solid watermelon creates small frozen flakes that blend with the cream without any special equipment.

Does watermelon ice cream need sugar?

Not if you start with a ripe, sweet watermelon. Taste the watermelon before freezing it. If the fruit isn’t very sweet, you can add honey, maple syrup, powdered sugar, or sweetened condensed milk to the finished dessert.

Can I prepare it ahead of time?

Freeze the watermelon a day or two ahead, but wait to add the cream and scrape the ice cream until you’re ready to serve it. The freshly scraped mixture has a much creamier texture than one that has been mixed and refrozen.

More Viral Recipes to Try

• Kool Aid Pineapple Spears
• Biscoff Yogurt Cheesecake
• Grillo's Pickle Dip
• Sour Patch Grapes
• Dumpling Lasagna