This Sicilian Eggless Watermelon Gelato is a refreshing twist on a classic dessert, blending juicy sweetness with creamy indulgence. In just 20 minutes of prep, you’ll create a treat that’s as vibrant in flavor as it is in texture.
The natural sweetness of watermelon shines through, while a smooth, velvety consistency makes every bite irresistible. Perfect for hot summer days, it’s a guilt-free indulgence that’s both light and satisfying.
After a quick chill and churn for 3 hours, you’ll be rewarded with a gelato that’s bursting with fruity freshness and a hint of Sicilian charm. Its airy, melt-in-your-mouth texture pairs beautifully with the bright, summery flavor.
Whether you’re cooling off after a meal or treating yourself to a midday pick-me-up, this gelato is a delightful way to savor the season. Simple, elegant, and utterly delicious—it’s a dessert you’ll want to make again and again.
Ingredients for Sicilian Eggless Watermelon Gelato
- 1 ½ cups (12 fl oz/260 ml) heavy whipping cream
- 1 cup (8 fl oz/240 ml) whole milk
- 1 cup (8 oz/225 g) granulated sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 4 cups (32 fl oz/960 ml) pureed watermelon (seedless, if possible)
- 1/3 cup (2 ½ fl oz/75 ml) fresh lemon juice (about 1-2 lemons)
- A few drops all-natural red food coloring (optional, for vibrant color)
Step-by-Step Instructions
- Chill the container: Place a freezer-safe container in the freezer to chill while you prepare the gelato mixture.
- Cook the base: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cornstarch, and salt. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil.
- Activate the cornstarch: Let the mixture boil for 1 minute, whisking continuously to ensure the cornstarch is fully activated and the mixture thickens slightly.
- Add watermelon and lemon juice: Remove the saucepan from the heat and stir in the pureed watermelon and fresh lemon juice until fully combined.
- Strain the mixture: Pass the mixture through a fine mesh strainer to remove any pulp or fibers, ensuring a smooth texture.
- Chill: Transfer the strained mixture to a bowl and refrigerate until fully cold, at least 2 hours.
- Churn the gelato: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churn until it reaches a soft-serve consistency.
- Freeze: Transfer the churned gelato to the chilled container, cover, and freeze for a minimum of 4 hours to firm up. Store any remaining gelato in the freezer for up to 4 weeks.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Sicilian Eggless Watermelon Gelato with fresh, complementary toppings. Try a sprinkle of chopped mint leaves for a refreshing twist, or add a drizzle of honey for natural sweetness. For a crunchy contrast, top with toasted coconut flakes or crushed pistachios. Serve in chilled bowls or hollowed-out watermelon halves for a fun, summery presentation!
Storage Tips for Maximum Freshness
To keep your gelato creamy and delicious, store it in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will stay fresh in the freezer for up to 4 weeks. Let it sit at room temperature for 5-10 minutes before scooping for the perfect texture.
Time-Saving Hacks for Busy Cooks
If you’re short on time, prepare the watermelon puree ahead of time and store it in the fridge for up to 24 hours. You can also chill the base mixture in an ice bath instead of the refrigerator to speed up the cooling process. Just stir occasionally until it’s fully cold!
Recipe Variations to Try
Experiment with different flavors by swapping the watermelon puree for strawberry or cantaloupe. For a tropical twist, add a splash of coconut milk or a handful of blended mango. If you prefer a tangier gelato, increase the lemon juice to ½ cup for a zesty kick.
Equipment Tips for Smooth Gelato
Using a fine mesh strainer is key to achieving a silky texture, so don’t skip this step! If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals. A high-speed blender can also help create a smoother puree.
Sicilian Eggless Watermelon Gelato
Ingredients
- 1 ½ cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 4 cups pureed watermelon
- 1/3 cup fresh lemon juice
- A few drops all natural red food coloring optional
Instructions
- Place a freezer safe container in the freezer to chill.
- In a medium saucepan whisk together the cream, milk, sugar, cornstarch and salt, then place over medium heat and cook, stirring constantly, until the mixture comes to a boil.
- Let boil for one minute, whisking the whole time, to activate the cornstarch.
- Remove from the heat and stir in the watermelon puree and lemon juice.
- Pass the mixture through a fine mesh strainer to remove any pulp or fibers.
- Refrigerate the mixture until fully cold, at least 2 hours.
- Churn according to the directions for your ice cream maker. I suggest churning until it resembles the consistency of soft serve.
- Transfer the gelato to the chilled container, cover and freeze for a minimum of 4 hours. The remaining gelato can be kept in the freezer for up to 4 weeks.
