Cucumber & Watermelon Ice Cream

Cucumber & Watermelon Ice Cream

Sweet, creamy, and just a little bit unexpected, this Cucumber & Watermelon Ice Cream is your go-to summer treat with a twist. Combining smooth condensed milk, rich double cream, a splash of citrus, and the delicate fizz of Double Dutch Cucumber & Watermelon, this no-churn ice cream is as easy to make as it is to love. It's bright, refreshing, and packed with flavour — a dreamy dessert for hot days and happy gatherings.

Why We Love the Cucumber & Watermelon Ice Cream

This isn’t your typical store-bought ice cream. The Cucumber & Watermelon Ice Cream brings together clean, cooling flavours and a creamy texture that melts perfectly on the tongue. Double Dutch Cucumber & Watermelon adds subtle botanical notes that keep the dessert from being too heavy or overly sweet, while lemon juice balances it out with a touch of zing.

The best part? You don’t need an ice cream maker or any fancy equipment. Just a bowl, an electric mixer, and a little patience while it sets. The result is a silky-smooth scoopable treat that feels like sunshine in a bowl — made for garden parties, BBQs, or anytime you want something light and indulgent.

Serving Suggestions

• Serve in chilled bowls or waffle cones with a few fresh raspberries on top for contrast.
• Garnish with a delicate cucumber ribbon to echo the flavour and elevate the look.
• Perfect as a refreshing dessert after spicy dishes or hearty summer meals.

Top Tips

• Whip for the full 6–8 minutes — you’re looking for a thick, light texture before freezing.
• Freeze overnight for best results, or at least 6 hours if you’re in a rush.
• For an extra burst of colour and flavour, stir in crushed raspberries just before freezing.

The Cucumber & Watermelon Ice Cream is proof that a little creativity can turn simple ingredients into something truly special. Light, creamy, and full of garden-fresh flavour — this is summer in every spoonful.