Watermelon Ice Cream

5 from 1 vote

This easy 3-ingredient watermelon ice cream is the best way to use extra watermelon. It's naturally sweetened and easy to make.

Prep Time5

Chill12

Total Time12 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 161kcal

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!

Tips for Making Homemade 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 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.