Watermelon “ice” with lime white chocolate pots de crème

This post was sponsored by the National Watermelon Promotion Board.

As an Amazon Associate I earn from qualifying purchases.

watermelon ice with white chocolate pots de crème

Did you know you can buy watermelon at the grocery store in the fall and winter months too? Grey skies and really big life-changing decisions call for something bright, colourful, cheery and a little festive, just like watermelon with its vibrant pink flesh and green rind. I actually had a hankering for a creamsicle when I thought up this dessert combination. So I came up with a more sophisticated version: watermelon granita “ice” and lime white chocolate pots de crème.

watermelon granita with tequila

Both watermelon granita and white chocolate pots de crème are very easy to make, and yes, there are a lot of steps to do, but they are very simple, which is perfect for when you are avoiding decisions, seeking lengthy distractions while debating should I stay or should I go. There’s also lots of chilling time so you can scroll real estate websites for hours and hours.

watermelon granita

Feel free to make the watermelon granita and serve it on its own, as a light dessert or a palette cleanser at your next fancy dinner party. It also makes a really refreshing snack after the gym. But I must say, serving the lime white chocolate pots de crème with the watermelon granita is pretty spectacular.

watermelon ice with lime white chocolate pots de crème

Here’s my recipe for watermelon granita “ice” and lime white chocolate pots de crème. For more great watermelon recipes, be sure to check out the website.

Watermelon granita

This watermelon granita recipe is light and healthy. It tastes great on its own and you can also serve it with creamy white chocolate pots de crème.
Course Dessert
Cuisine Italian
Keyword watermelon granita
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 cups
Calories 174kcal
Author Janice


  • 100 grams granulated sugar 1/2 cup
  • 125 mL water 1/2 cup
  • 4 cups cubes of watermelon
  • 1 tbsp lime juice
  • 4 tbsp tequila I like Cazadores


  • In a small saucepan, heat the sugar with the water until the sugar is dissolved. Remove from the heat and let cool.
  • In a blender (I used this this Cuisinart food processor I bought on Amazon), blend together the syrup with the watermelon, lime juice, and tequila.
  • Strain the mixture and then pour into a 9x13 deep dish that can go in the freezer (like this one on Amazon).
  • Freeze the juice mixture for 2 hours, then stir/scrape with a fork. Freeze for another hour, stir/scrape with a fork. Repeat until you have a granular watermelon granita.
  • Store in the freezer, covered, until you are ready to serve. Serve the watermelon granita as is or over the white chocolate pots de crème (see recipe below).
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 174kcal

Lime white chocolate pots de crème

White chocolate pots de crème recipe makes the creamiest smoothest dessert. You can flavor these pots de crème with citrus zest or leave them plain. You can serve white chocolate pots de crème with watermelon granita 
Course Dessert
Cuisine French
Keyword white chocolate pots de creme
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 433kcal
Author Janice


  • 250 mL whipping cream (35 % fat) 1 cup
  • 83 mL whole milk (3.25 % fat) 1/3 cup
  • Zest of 1 lime
  • 50 grams granulated sugar 1/4 cup
  • 100 grams white chocolate chopped
  • 4 large egg yolks lightly whisked


  • Preheat the oven to 325ºF. In a small saucepan, heat together the whipping cream, the milk, the lime zest, and the sugar. When the mixture is very hot and steamy, pour it over the chopped white chocolate. Let the mixture stand for 1 minute, then carefully stir with a wooden spoon until you have a smooth, glossy, white chocolate sauce, then stir in the egg yolks.
  • Divide the mixture between 4 ramekins placed in a 9x9 brownie pan. Pour boiling water between the ramekins and the pan until the water comes halfway up the sides. Carefully transfer the pan to the preheated oven. Bake the pots de crème until they are set but still jiggle in the middle, about 45 minutes.
  • Carefully take the pan out of the oven, and take the ramekins out of the water bath. Set them on a cooling rack and let them cool completely before transferring them to the refrigerator to chill overnight. Serve the white chocolate pots de crème topped with a generous mound of watermelon granita
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 433kcal


This post is sponsored by the National Watermelon Promotion Board for their #EatMoreWatermelon campaign. I was compensated monetarily. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
watermelon granita and lime white chocolate pots de creme

chocolate, citrus, cream pots, lime, melon, new, pots de crème, watermelon, white chocolate


  1. How to make frozen watermelon pops for parties - June 29, 2017

    […] You can make sooooo many things with the leftover watermelon “scraps”, like this watermelon ice to serve with white chocolate pots de crème or a watermelon Mediterranean salad or a watermelon Greek salad (which are my fave summer […]

  2. September 2017 desktop calendar | Kitchen Heals Soul - September 1, 2017

    […] Image source & recipe: Watermelon ice & lime pots de crème […]

  3. Easy milk chocolate pots de crème (stovetop method) | Kitchen Heals Soul - July 23, 2018

    […] are two ways of making pots de crème: you can bake pots de crème in the oven as I did for these white chocolate pots de crème or these sesame chocolate pots de crème. The results of oven-baked pots de crème are fantastic, […]

  4. The best types of chocolate for baking | Kitchen Heals Soul - May 16, 2019

    […] White chocolate is made from cocoa butter, sugar, and often will also contain vanilla and dairy products of some sort (milk solids, milk powders, milk, etc.). Some cheaper white chocolate products may contain extra fillers or additives. These can be very sweet and many lack depth of flavour. Higher end white chocolate products as a rule have a simpler list of ingredients and a lovely, sweet cream flavour. Just like with milk chocolate and dark chocolate, the quality of the product can have a huge impact on flavour. I usually reach for Cacao Barry: I prefer the Zéphyr white chocolate but I often bake with Cacao Barry’s Blanc Satin because it is conveniently available at the bulk store where I shop. White chocolate makes a great addition to many recipes. Use it for coating these dipped chocolate cookies or dipped shortbread cookie wedges, a creamy addition to peanut butter cookies with white chocolate chunks and blueberry cookies with white chocolate too, and white chocolate makes the most decadent white chocolate pots de crème. […]

  5. Rhubarb pudding cake | Kitchen Heals SoulKitchen Heals Soul - May 29, 2020

    […] lends an unctuosity to pots de crème that makes them the ultimate pudding, if you ask me. These white chocolate pots de crème were baked in the oven, as were these chocolate sesame pots de crème, while these milk chocolate […]

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.