Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Joyce White is the author of Brown Sugar: Soul Food Desserts from Family and Friends.  She first shared this recipe for Watermelon Ice Cream on June 28, 2003.




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  • Holly Burgin

    I gave this a try as it sounded great. I found it to be cloyingly sweet. In the future I will reduce the sugar to 1/2 cup for the first steps and then add simple syrup, to taste, after the watermelon cream mix is processed. To balance the sweetness I added lime juice (2-4 Tablespoons) and fresh ginger (1 generous teaspoon) to the watermelon cream mix, which I think are great additions even with less sugar. Ultimately I removed 2 cups of the watermelon cream mix and replaced it with an equal amount of pureed watermelon. That did the trick. Yummy.