This easy 3-ingredient watermelon ice cream is the best way to use extra watermelon. It’s naturally sweetened and easy to make.
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
Watermelon is the fruit of the summer. It’s crisp, sweet, and refreshing, making it the perfect thirst-quenching fruit for hot summer days by the pool.
But whenever I buy watermelon, I always have so much extra! We’re only a family of 4, after all, so a large watermelon can quickly spoil before we have a chance to finish it all off.
That’s when I thought about using my leftovers to create watermelon ice cream that I could store in my freezer.
This recipe is so easy and only has three ingredients! However, some hands-off time in the freezer will be required to ensure the best texture is achieved. But if you have time, this is a fun, healthy, and delicious way to use up the extra watermelon in your fridge!
Jump to:
What is the difference between watermelon ice cream and watermelon sorbet?
The main difference between watermelon ice cream and sorbet is the liquid used when combined with the watermelon. Coconut milk creates a creamier texture that is more like ice cream, while watermelon sorbet either doesn’t have any additional liquid added or uses lemon or lime juice. The ice cream has a creamier texture, and the sorbet has an icier texture.
Ingredients and Substitutions
Cubed Watermelon: Cut your watermelon ice into one-inch cubes. If you use watermelon with seeds, remove the black seeds during this process. You can use any watermelon you desire.
Coconut Milk: I recommend using full-fat canned coconut milk. This will provide the creamiest texture. You can also use another plant-based milk, but coconut milk offers the best overall texture. If you are substituting, I recommend soy milk, which also provides a nice creamy finish.
Maple Syrup (optional): Add 1-2 tablespoons of maple syrup for a bit more sweetness. You can also substitute agave syrup or honey.
How to Make Watermelon Ice Cream
- Cut your watermelon into 1-inch cubes. Remove the seeds from the chunks. If you have a watermelon with seeds—place them in an airtight freezer-safe container. Freeze for 8 hours or overnight.
- Add the frozen watermelon chunks to a food processor with the coconut milk and optional maple syrup. Process into smooth.
- Serve immediately for a soft-serve texture. For an ice cream texture, transfer to a loaf pan and return to the freezer for another 2-4 hours.
- Remove the container from the freezer and allow it to sit for 10 minutes before scooping. Serve with a sprig of fresh mint!
Tips for Making Watermelon Ice Cream
- Use ripe and juicy watermelon. If your watermelon is not ripe, the mixture will not have enough natural sweetness, and the texture will be off.
- Don’t skimp on the added liquid. It would be best to combine a creamy liquid with the watermelon to get an ice cream texture. If you skip the coconut milk, you’ll have sorbet, which is also good, just different.
- Adding a tablespoon of lime juice compliments the sweetness of the watermelon.
- For a fun addition, add mini chocolate chips!
Video
FAQS
You can use a high-speed blender if you don’t have a food processor. You must use the tamper tool to ensure the watermelon is blended to a smooth texture.
No, you do not need an ice cream maker. The blended frozen fruit creates an ice cream-like texture without any fancy tools.
Achieve the best watermelon flavor by choosing the best watermelon in the bunch. Look for a uniform shape, whether round or oval, as irregularities can indicate inconsistent growth. check the color; a ripe watermelon should have a deep, uniform green color with a creamy yellow spot where it sat on the ground. This field spot indicates ripeness; the darker yellow, the better. Give the watermelon a good tap – a ripe one will produce a deep, hollow sound. Finally, the watermelon should feel heavy for its size, indicating it’s full of water and ready to enjoy.
Storage
Once this watermelon ice cream recipe has been served, enjoying it all is best. Otherwise, it can become quite icy and difficult to scoop later if you refreeze it for later. However, if you have leftovers, I recommend transferring the remaining ice cream to an ice cube tray. Then, when you are ready to enjoy it again, put the cubes back in a food processor to soften and enjoy.
More Watermelon Recipes!
Recipe
Watermelon Ice Cream
Equipment
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
- 2 cups watermelon cubed (seeds removed)
- 1 cup full-fat coconut milk
- 2 tablespoon maple syrup optional
Instructions
- Cut your watermelon into 1-inch cubes. If you have a watermelon with seeds, remove the seeds from the chunks. Place the watermelon chunks in an airtight freezer-safe container.
- Freeze for 8 hours or overnight.
- Add the frozen watermelon chunks to a food processor with the coconut milk and optional maple syrup. Process into smooth.
- For a soft-serve texture, serve immediately. For an ice cream texture, transfer to a loaf pan and return to the freezer for another 2-4 hours.
- Remove the container from the freezer and allow it to sit for 10 minutes before scooping. Serve with a sprig of fresh mint!
Video
Notes
-
- Use ripe and juicy watermelon. If your watermelon is not ripe, the mixture will not have enough natural sweetness, and the texture will be off.
-
- Don’t skimp on the added liquid. It is best to combine a creamy liquid with the watermelon to get an ice cream texture. If you skip the coconut milk, you’ll have sorbet, which is also good, just different.
-
- Adding a tablespoon of lime juice compliments the sweetness of the watermelon.
-
- For a fun addition, add mini chocolate chips!
- Once this watermelon ice cream recipe has been served, enjoying it all is best. Otherwise, it can become quite icy and difficult to scoop later if you refreeze it for later. However, if you have leftovers, I recommend transferring the remaining ice cream to an ice cube tray. Then, when you are ready to enjoy it again, put the cubes back in a food processor to soften and enjoy.
Alison
Super easy and has a creamy texture.