खरबूज आईस्क्रीम
खरबूज आईस्क्रीम 😋 is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Pratiksha shinde on YouTube.
Prep: 30 min | Cook: 5 min | Total: 50 min
Cost: $5.60 total, $1.40 per serving
Ingredients
- 1 kg Watermelon (seedless if possible, cut into cubes; reserve juice (gaba) and puree the flesh)
- 30 g Custard Powder (prefer a plain vanilla custard powder)
- 500 ml Cold Milk (whole milk gives creamier texture)
- 25 g Granulated Sugar (adjust to taste; watermelon is already sweet)
- 15 g Almonds (grated or finely chopped)
Instructions
Prepare Watermelon
Cut the watermelon into large pieces, remove the seeds, and scoop out the flesh. Reserve about 100 ml of the watery juice (gaba) and blend the flesh into a smooth puree.
Time: PT10M
Make Custard Base
In a saucepan, whisk together custard powder, cold milk, and sugar until smooth. Cook over medium heat, stirring constantly, for about 5 minutes until the mixture thickens and reaches a gentle boil.
Time: PT5M
Temperature: 90°C
Cool Custard
Transfer the hot custard to a mixing bowl and let it cool to room temperature, or place the bowl in an ice‑water bath to speed up cooling.
Time: PT15M
Grate Almonds
Finely grate or chop the almonds and set aside.
Time: PT2M
Combine All Components
In a large mixing bowl, combine the cooled custard, watermelon puree, reserved watermelon juice, and grated almonds. Whisk until the mixture is uniform.
Time: PT5M
Add Watermelon Cubes
Fold the cubed watermelon pieces into the mixture, ensuring they are evenly coated.
Time: PT5M
Freeze
Transfer the mixture to a freezer‑safe container, cover tightly, and place in the freezer for at least 8 hours (or overnight) until set.
Time: PT8H
Serve
Remove the ice cream from the freezer, let it sit for 5 minutes, then stir gently with a spoon before scooping into bowls.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Tree nuts (almonds)
Ingredient Substitutions
- Instead of Watermelon: Cantaloupe, Honeydew melon
- Instead of Custard Powder: Cornstarch + vanilla extract, Instant pudding mix
- Instead of Cold Milk: Full‑fat soy milk, Almond milk (will change flavor)
- Instead of Granulated Sugar: Honey, Maple syrup (reduce other liquids)
- Instead of Almonds: Pistachios, Cashews
Equipment Needed
- Knife
- Cutting Board
- Blender
- Saucepan
- Whisk
- Mixing Bowl
- Spatula
- Freezer‑Safe Container
- Spoon
Critical Steps — Do Not Skip
- Ensuring the custard is cooked without lumps and fully thickened.
- Cooling the custard completely before mixing with the watermelon puree.
- Freezing for a full 8 hours without disturbance.
Chef Tips from the Video
- Use a seedless or very ripe watermelon for maximum sweetness and less seed work.
- Chill the milk and the mixing bowl before making the custard to speed up cooling.
- For extra aroma, add a pinch of cardamom powder to the custard.
Troubleshooting
Ice cream turns grainy or icy.
Make sure the custard is fully cooled before mixing and blend the watermelon puree until completely smooth. Freeze without opening the freezer during the first few hours.
Mixture is too watery.
Reduce the amount of reserved watermelon juice or increase the custard powder by 1‑2 tablespoons.
Seeds remain in the final product.
Strain the watermelon puree through a fine mesh sieve before adding to the custard.
Storage
Refrigerator: Keep leftovers in an airtight container for up to 3 days.
Freezer: Can be stored in the freezer for up to 1 month; allow a few minutes at room temperature before serving.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the custard base a day ahead and keep it chilled before mixing with the watermelon.
- The ice cream can be frozen in advance; simply let it soften for a few minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Watermelon Ice Cream in Indian cuisine?
Watermelon Ice Cream is a modern summer treat in India, especially popular in Maharashtra where fresh watermelon is abundant. It blends the traditional Indian custard (made with custard powder) with the seasonal fruit, offering a cooling dessert during hot months.
What are the traditional regional variations of Watermelon Ice Cream in Indian cuisine?
In some regions, mango or lychee replace watermelon, and spices like cardamom or saffron are added. Coastal areas may incorporate coconut milk instead of dairy for a tropical twist.
How is Watermelon Ice Cream traditionally served in Maharashtra?
It is usually served in small bowls or glasses, sometimes garnished with grated almonds or a drizzle of rose syrup, and enjoyed as a refreshing dessert after lunch or dinner during summer festivals.
What occasions or celebrations is Watermelon Ice Cream associated with in Indian culture?
The dessert is popular during summer fairs, family gatherings, and festivals like Ganesh Chaturthi when fresh watermelon is plentiful and people look for cool, sweet treats.
What authentic traditional ingredients are used in Watermelon Ice Cream versus acceptable substitutes?
Authentic ingredients include fresh watermelon, custard powder, whole milk, sugar, and almonds. Acceptable substitutes are plant‑based milks for dairy, other nuts for almonds, and corn‑starch‑based custard mixes if custard powder is unavailable.
What other Indian dishes pair well with Watermelon Ice Cream?
It pairs nicely with light Indian sweets like shrikhand, or as a palate‑cleanser after a spicy meal. A sprinkle of chaat masala on the watermelon before freezing adds a savory contrast.
What are the most common mistakes to avoid when making Watermelon Ice Cream at home?
Common errors include over‑cooking the custard, not cooling it fully before mixing, and opening the freezer too early which creates large ice crystals. Also, forgetting to strain the puree can leave seed fragments.
Why does this Watermelon Ice Cream recipe use custard powder instead of a traditional egg‑based custard?
Custard powder provides a quick, no‑cook thickener that keeps the recipe simple and vegetarian, while still giving the smooth, creamy texture needed for ice cream without the risk of curdling eggs.
Can I make Watermelon Ice Cream ahead of time and how should I store it?
Yes. Prepare the custard base and blend the watermelon a day ahead, keep both chilled, then combine and freeze for at least 8 hours. Store leftovers in an airtight container in the freezer for up to one month.
What texture and appearance should I look for when the Watermelon Ice Cream is done?
The ice cream should be firm yet scoopable, with a pink‑orange hue from the watermelon and tiny specks of grated almond. No icy crystals should be visible; the surface should be smooth.
What does the YouTube channel Pratiksha shinde specialize in?
The YouTube channel Pratiksha shinde focuses on simple, home‑cooked Indian recipes, especially quick desserts and everyday meals that can be prepared with minimal equipment.
How does the YouTube channel Pratiksha shinde's approach to Indian dessert cooking differ from other Indian cooking channels?
Pratiksha shinde emphasizes using readily available pantry items like custard powder and avoiding complex techniques or heavy equipment, making desserts accessible for busy home cooks while still preserving authentic flavors.
Last updated: September 4, 2026
