Recipe for Summer: Watermelon Ice Cream

A delicious frozen dessert to make when you have watermelon left over, or any other time.

Chef: Antonia Kati

Preparation & Cooking time: 8 hours and 30 minutes

Serves: 6

It happens all the time: We’re at the greengrocer, and even though we know we’ll never finish it, we can’t help ourselves from picking up a giant, juicy watermelon.

At this time in Greece, melons are at their best, and we try to enjoy it in as many forms as possible. This recipe is perfect for when we have watermelon left over, a great treat on hot days, and our favorite thing to find left in the freezer once the season is over.


Juice the watermelon using a food processor. Strain through a fine sieve into a large bowl, using a spoon to press through as much juice as possible.

Add the cream, yogurt, powdered sugar and honey, and combine using an electric mixer.


Stir in the chocolate chips.

If you have an ice cream maker, pour in your mixture, and freeze according to the manufacturer’s instructions. If not, pour it into a large stainless steel or plastic container with a lid, and freeze for at least 8 hours, stirring 2-3 times, until ready.


This recipe was previously published in Greek at



4 teacups (1 liter) finely diced watermelon, without seeds

1/2 teacup (185 ml) cream with 35% fat


1/2 teacup (185 ml) full-fat cow’s milk Greek yogurt

4 tbsp. powdered sugar

2 tbsp. honey

1/2 teacup (185 ml) chocolate chips

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