Fresh Mint Ice Cream with Salted Watermelon Granita

Why You’ll Love This Recipe

I love this recipe because it brings together two distinct textures in one dessert. The rich, velvety ice cream pairs beautifully with the fluffy, crystalline granita.

I also enjoy how the fresh mint and watermelon create a naturally vibrant flavor combination. The touch of sea salt enhances the sweetness of the fruit and makes every spoonful even more satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Fresh Mint Ice Cream

2 cups heavy cream
1 cup whole milk
1 cup fresh mint leaves, packed
¾ cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

For the Salted Watermelon Granita

4 cups seedless watermelon, cubed
2 tablespoons granulated sugar (optional)
1 tablespoon fresh lime juice
¼ teaspoon flaky sea salt

For Garnish

Fresh mint leaves (optional)

Directions

Make the Mint Ice Cream

I combine the heavy cream, whole milk, and fresh mint leaves in a saucepan and heat the mixture over medium heat until it becomes steamy but does not boil.

I remove the saucepan from the heat and allow the mint to steep for 30 minutes so the cream absorbs its flavor.

After steeping, I strain out the mint leaves and return the infused cream mixture to the saucepan.

In a separate bowl, I whisk together the egg yolks and sugar until the mixture becomes pale and creamy.

I slowly whisk the warm cream mixture into the egg mixture to temper the eggs.

Then I return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

I stir in the vanilla extract and a pinch of salt.

Once finished, I chill the custard completely in the refrigerator.

After chilling, I churn the mixture according to my ice cream maker’s instructions.

I transfer the churned ice cream to a freezer-safe container and freeze until firm.

Make the Salted Watermelon Granita

I add the watermelon, lime juice, sugar if using, and flaky sea salt to a blender and blend until completely smooth.

For a smoother texture, I sometimes strain the puree before freezing.

I pour the mixture into a shallow freezer-safe dish and freeze for 1 hour.

Using a fork, I scrape the partially frozen mixture to create icy crystals.

I continue freezing and scraping every 30 minutes for 2 to 3 hours until a light and fluffy granita forms.

Assemble

I scoop the fresh mint ice cream into serving bowls or dessert glasses.

I top each serving with a generous spoonful of salted watermelon granita.

For a beautiful finish, I garnish with fresh mint leaves and serve immediately.

Servings and Timing

Servings: 6

Prep Time: 20 minutes
Cook Time: 10 minutes
Freeze Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

I sometimes use fresh peppermint instead of spearmint when I want a more intense mint flavor.

For a dairy-free version, I substitute the heavy cream and milk with coconut cream and plant-based milk.

I occasionally add finely grated lime zest to the granita for extra citrus brightness.

When entertaining guests, I like serving the dessert in chilled glasses for a more elegant presentation.

Storage/Reheating

I store the mint ice cream in an airtight freezer-safe container for up to 2 weeks.

The watermelon granita can be stored in the freezer for up to 3 days. Before serving, I fluff it with a fork to restore its light texture.

Since this is a frozen dessert, reheating is not necessary. I simply allow the ice cream to soften slightly at room temperature for a few minutes before serving.

FAQs

Can I use peppermint instead of spearmint?

Yes, I can use peppermint, but I find that spearmint provides a sweeter and milder flavor that works especially well in this dessert.

Why do I need to temper the egg yolks?

I temper the egg yolks to gradually raise their temperature, which prevents them from scrambling when mixed with the warm cream.

Can I make the granita ahead of time?

Yes, I often prepare the granita a day in advance. Before serving, I simply scrape it with a fork to refresh the icy crystals.

Do I need an ice cream maker?

An ice cream maker produces the creamiest texture, but I can also freeze the custard and stir it regularly during freezing to reduce ice crystals.

How does the sea salt affect the granita?

I find that a small amount of sea salt enhances the natural sweetness of the watermelon and creates a more balanced flavor.

Conclusion

Fresh Mint Ice Cream with Salted Watermelon Granita is a beautiful summer dessert that combines creamy, herb-infused ice cream with a light and refreshing fruit granita. I love how the cool mint flavor complements the sweet watermelon, while the touch of sea salt brings everything together. Whether I serve it at a dinner party or enjoy it on a hot afternoon, this frozen dessert always feels refreshing, elegant, and memorable.