In a pot add the watermelon juice, sugar, cornstarch, watermelon pieces and cook until starts boiling stirring constantly. Let it simmer on low flame for about 1-2 minutes.

Let it cool the syrup and leave in the fridge for 1-2 hours.

In a bowl mix the whipping cream, add the syrup and a few drops of the food color.

Mix with a mixer altogether and leave in the freezer for 2-3 hours.

Mix with a spatula and with the mixer again. Transfer the mixture into the plastic bowl and leave it in the freezer for 7-8 hours.

Serve with watermelon pieces.

Enjoy your Watermelon ice cream.