Fresh Mint Ice Cream with Salted Watermelon Granita Recipe

Introduction

There’s something almost magical about the contrast of creamy mint ice cream and icy salted watermelon granita on a warm day. This Fresh Mint Ice Cream with Salted Watermelon Granita Recipe delivers that perfect balance — cool, refreshing, sweet, and a little salty. Imagine silky mint-infused cream melting on your tongue while crisp watermelon ice crystals burst with natural juiciness. It’s not just dessert; it’s a refreshing escape.

In this article, you’ll discover how to make this gourmet summer dessert completely from scratch — blending culinary science, fresh seasonal ingredients, and a touch of creativity. Whether you’re hosting an outdoor dinner, impressing guests, or simply treating yourself, this Fresh Mint and Watermelon Dessert will become your new warm-weather obsession.

Why You’ll Love This Recipe

Pure Freshness: The natural oils from fresh mint leaves infuse the ice cream with real flavor — no extracts or artificial color needed.
Sweet & Salty Harmony: The Salted Watermelon Granita with Mint Ice Cream offers a unique flavor play — salty, sweet, and cooling all at once.
Creamy yet Light: The custard base gives the ice cream luxurious creaminess without being overly heavy.
Showstopper Dessert: This Homemade Mint Ice Cream and Granita looks like something from a fine dining menu — ideal for summer parties.
Make Ahead Friendly: You can prepare both components separately and assemble just before serving.
Perfect Summer Treat: When the heat peaks, a Refreshing Mint Ice Cream with Watermelon Ice is the perfect cool-down.
Budget-Friendly Gourmet: Simple ingredients, yet sophisticated flavor — elegance without expense.
Scientifically Balanced: Fat from cream meets water content from fruit, ensuring perfect texture contrast.

Ingredients

For the Mint Ice Cream:

2 cups heavy cream
1 cup whole milk
¾ 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
¼ teaspoon flaky sea salt

Ingredient Notes & Substitutions

Mint: Always use fresh mint leaves — dried mint lacks the aromatic oils that make this Cool Mint Ice Cream with Fruity Granita vibrant.
Cream & Milk: Heavy cream creates body, while milk keeps it from feeling too rich. Substitute coconut milk for a vegan twist.
Egg Yolks: They thicken the custard and give a smooth texture. For a lighter version, omit yolks and use cornstarch (2 tbsp).
Watermelon: Choose ripe, seedless watermelon for natural sweetness.
Sea Salt: Don’t skip it — the salt enhances the watermelon flavor and deepens the dessert’s complexity.

How to Make Fresh Mint Ice Cream with Salted Watermelon Granita

1. 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 steams gently — avoid boiling. Remove from heat, add fresh mint leaves, cover, and let steep for 30 minutes. This infuses the cream with mint’s essential oils, giving your Minty Ice Cream and Salted Watermelon Treat its signature flavor.

2. Strain and Temper the Custard

After steeping, strain through a fine sieve, pressing on the leaves to extract every drop of mint essence. In a separate bowl, whisk egg yolks until smooth. Gradually add a small amount of warm mint cream, whisking constantly to temper the eggs (this prevents curdling).

3. Cook the Custard Base

Pour the tempered yolks back into the saucepan with the rest of the mint mixture. Stir continuously over medium heat with a wooden spoon until the custard thickens slightly — it should coat the back of a spoon. Remove immediately from heat once it reaches 170–175°F (77–79°C).

4. Cool and Chill

Stir in vanilla extract, then let the custard cool to room temperature. Cover and refrigerate for at least 4 hours (or overnight) for best flavor development. This resting period allows fats to crystallize properly, ensuring smooth texture.

5. Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn per the manufacturer’s instructions until soft-serve consistency. Transfer to a container and freeze for 2–4 hours to firm up. The result? Creamy, fresh Mint Ice Cream Topped with Watermelon Ice perfection.

6. Blend the Watermelon Granita

In a blender, combine watermelon cubes, lime juice, sugar, and sea salt. Blend until silky smooth. Taste and adjust sweetness if needed.

7. Freeze and Scrape

Pour the mixture into a shallow dish and freeze. Every 30 minutes, use a fork to scrape ice crystals, repeating for 2–3 hours until light, fluffy shards form — your Salted Watermelon Granita is ready!

8. Assemble & Serve

Scoop Fresh Mint Ice Cream into bowls or glasses. Top generously with icy granita. Garnish with mint leaves or a sprinkle of sea salt. Serve immediately for the most refreshing summer dessert imaginable.

Pro Tips for Perfect Texture and Flavor

💭 How do you keep mint ice cream from tasting artificial?

Use only fresh mint leaves steeped in hot cream. Avoid extracts — they add sharpness instead of natural freshness.

💭 Can I make this without an ice cream maker?

Yes! Pour the custard into a shallow pan, freeze, and stir every 30 minutes. It will resemble a mint gelato texture.

💭 How do I prevent ice crystals in homemade ice cream?

Cool the custard completely before freezing, and always cover the container tightly. A touch of corn syrup can improve creaminess too.

💭 Why add salt to watermelon granita?

Salt enhances watermelon’s sweetness and adds a subtle savory balance, making your Sweet and Salty Watermelon Mint Dessert taste gourmet.

Best Ways to Serve

Serve in chilled glass cups for a fancy dinner presentation.
Layer in clear bowls to show color contrast.
Drizzle with honey or top with shaved dark chocolate for added flair.
Pair with Lemon Shortbread Cookies or Coconut Meringue Kisses.
Crosslink ideas: try alongside Honey Garlic Meatballs for a sweet-savory dinner finale or as a follow-up to your Garlic Butter Steak Bites for balance.

Nutrition Information (Per Serving)

Calories: 290
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 145mg
Sodium: 90mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 25g
Protein: 5g

Storage & Leftovers

Mint Ice Cream: Store in a sealed container in the freezer for up to 2 weeks. Let it soften for 5–10 minutes before scooping.
Watermelon Granita: Keeps for 1 week in a covered container. Re-scrape before serving to refresh the texture.
Avoid storing the assembled dessert — prepare just before serving for best flavor contrast.

FAQs

Can I use mint extract instead of leaves?

You can, but it changes the profile — it will taste sharper and less herbal than Fresh Mint Gelato with Watermelon Granita.

Is this recipe gluten-free?

Yes! Naturally gluten-free and adaptable for dairy-free diets.

Can I make the granita ahead of time?

Absolutely. Prepare it up to two days in advance. Store covered and scrape again before serving.

How do I make it dairy-free?

Replace milk and cream with full-fat coconut milk. The flavor will shift slightly toward tropical, pairing beautifully with watermelon.

What’s the best serving temperature?

Serve the ice cream at around 10°F (-12°C) for scoopability, and granita straight from the freezer.

Variations

Vegan Version: Use coconut milk or cashew cream instead of dairy.
Citrus Twist: Add lemon zest to the ice cream custard for brightness.
Basil Infusion: Swap mint for basil for a sophisticated herbal note.
Spicy Watermelon Granita: Add a pinch of chili powder or Tajín for a daring twist.
Frozen Pops: Layer both mixtures in molds for stunning Mint-Watermelon Popsicles.

Conclusion

Few desserts capture summer’s essence like this Fresh Mint Ice Cream with Salted Watermelon Granita Recipe — an irresistible fusion of creamy, minty coolness and fruity, salty ice. Whether you’re sharing it at a dinner party or enjoying a solo indulgence, this dessert brings a burst of freshness and joy in every bite.