Melon gelato is a delightful Italian dessert, perfect for summer when you want something tasty but not too heavy. This treat is bursting with flavor and can be a refreshing way to enjoy the warm weather.

Making melon gelato at home is simple and requires just a few ingredients. The key ingredient is, of course, a ripe and flavorful melon. You’ll also need fresh cream, whole milk, and sugar.

Melons are a summer favorite in Italy, loved by almost everyone. During the hot months, Italians enjoy melons both as a fresh snack with Parma ham and as a fruit. The combination of prosciutto and melon, known as Prosciutto e Melone, is a beloved dish that, along with caprese salad, often graces summer tables.

The base of this gelato is a Fior di Latte gelato recipe, which I then enhance with fresh melon puree.

This gelato recipe is quick, easy, eggless, and requires no cooking. The secret to success is using fresh, high-quality ingredients. Always use whole, fresh milk – avoid skim, long-life, or powdered milk. The heavy cream should also be fresh and of excellent quality.

For fruit gelatos, which have a high sugar content, I usually skip the eggs. The cream's fat and the sugars provide enough creaminess, making the gelato rich without the need for eggs.

Now, let me show you how to make the best Italian melon gelato at home, made WITH and WITHOUT ice cream maker!

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Ingredients
Kitchen Tools and Equipment
Instructions
Storage
How to Serve
Recipe Card

Ingredients

WITH Ice Cream Maker:

Prep Time: 50 Min (about 10 min of preparation + about 40 min in the ice cream maker)
Cook Time: without cooking
Servings: 6 people that is about 750 g (5 cups) of Melon Gelato

WITHOUT Ice Cream Maker:

Prep Time: 5 H + 10 min (about 10 minutes of preparation + cooling in the freezer for about 5 H)
Cook time: without cooking
Servings: 6 people that is about 750 g (5 cups) of Melon Gelato

350 g (~12 oz) of melon pulp
1 tablespoon of lemon juice
120 g (~½ cup) of granulated sugar
250 ml (1 cup) of whole fresh milk
250 ml (1 cup) of heavy cream

Kitchen Tools and Equipment

Gelatiera (Ice Cream Maker)

To make melon gelato at home, an ice cream maker, also known as a Gelatiera, is a must-have. Gelato makers come in different types, but the best ones have a compressor that cools the mixture while churning, ensuring the perfect texture and flavor.

Here are some of the best machines:

The top choice is the Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker. Made in Italy, this machine is easy to use and delivers professional-quality results at home. It has a compact design with a large, non-removable bowl and a stainless steel spatula. Its powerful refrigeration system allows it to make gelato without needing pre-cooling.
Another great option is the Whynter ICM-200LS Automatic Ice Cream Maker. It has a built-in compressor, so there's no need to pre-freeze. This machine can make up to two quarts of gelato in one batch, making it perfect for home use.
For gelato makers without a compressor, you usually need to pre-freeze the container for several hours to chill the ingredients. We recommend the Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker for its affordability and practicality.

Additional Kitchen Tools

If you want to make gelato without an ice cream maker, you can still get great results by following our recipe carefully. In this case, a gelato container is essential, whether you're eating it right away or saving some for later, even if you use an ice cream maker for your melon gelato.
A blender or immersion mixer is necessary for making melon puree.
To serve your homemade gelato nicely, consider getting a gelato scoop or sundae scoops.
Don't forget the fun addition of waffle cones or waffle ice cream cups, which are loved by both kids and adults!

Instructions

First, I'm going to show you how to make Gelato using an ice cream maker. After that, I'll teach you how to make Gelato without an ice cream maker.

Making Gelato without an ice cream maker takes more time and patience, but the result—a homemade melon Gelato—will be just as good as the Gelato from an Italian Gelateria!

How to Make Melon Gelato WITH an Ice Cream Maker

Step 1) - Start by preparing the melon. Cut it into slices and remove the skin and seeds. You need 350 g (~12 oz) of melon pulp, so cut it into small pieces.

Step 2) - Put the melon pieces in a blender and puree them. Add a tablespoon of lemon juice and blend again.

Step 3) - Pour the melon puree into a bowl and add the sugar. Mix everything well. Add the cold heavy cream and the cold whole milk. Stir with a spoon until the sugar completely dissolves.

Step 4A) - Now, pour the mixture into the bowl of the ice cream maker, close it, and turn it on. In about 40 minutes (depending on your model), your melon Gelato will be ready!

Note: The best ice cream maker has a compressor that cools while it makes the ice cream. This type is similar to professional ones and is what we used for this recipe.

How to Make Melon Gelato WITHOUT an Ice Cream Maker

Don't worry if you don't have an ice cream maker! It will take a bit longer (about 5 hours instead of 40 minutes) and a little more effort, but the result will still be fantastic! Here’s how to do it:

Step 4B) - Follow steps 1 through 3 above. Then, pour the melon mixture into a Gelato container and put it in the refrigerator for about half an hour to cool. Next, move the container to the freezer for about 5 hours. Every 30 minutes, you need to break up the frozen surface. Take it out of the freezer and beat it with a hand or electric whisk on low speed for 30 seconds.

This step is essential to prevent ice crystals from forming in the ice cream, ensuring a creamy texture. It’s a bit more work, but it’s worth it. In the end, you'll have a delicious, authentic Italian Melon Gelato!

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Storage

When it comes to enjoying Italian gelato, the best way is to eat it fresh, especially if you have an ice cream maker. This gives you the creamy, well-beaten texture that gelato is famous for.

If you store gelato in the freezer for too long, ice crystals can start to form. These crystals make the gelato less creamy and affect its smooth texture.

To serve gelato that has become too hard in the freezer, take it out about 10 to 15 minutes before you plan to eat it. Letting it sit at room temperature for a bit helps it soften up. Once it has softened, give it a quick stir to bring back its creamy consistency.

For homemade melon gelato, you can keep it in a special container in the freezer. It will stay good for about a week, so you can enjoy it over several days without losing too much of its quality.

How to Serve

Melon gelato is a beloved Italian dessert, especially popular during the hot summer months. This refreshing treat can be enjoyed as soon as it's made, or you can enhance it with other delicious flavors.

Perfect Pairings: Melon gelato pairs beautifully with other fruit flavors. Try combining it with strawberry or lemon gelato for a delightful mix. It also tastes great with Fior di latte or pistachio gelato, offering a creamy and nutty contrast.

Creative Presentation: For a fun and creative way to serve melon gelato, use the melon itself as a bowl. Hollow out the melon, remove the pulp, and fill the empty shell with the gelato. This not only looks impressive but also adds an extra touch of flavor.

Adding an Alcoholic Twist: If the gelato is for adults, consider adding a splash of liqueur. About 50 ml (~3 tablespoons) of alcohol can enhance the creaminess of the gelato and prevent it from hardening too much. Limoncello and Marsala liqueurs are excellent choices for a sweet addition. For a stronger, drier flavor, try adding rum or vodka.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!