Homemade ice cream is the quintessential summer dessert and this watermelon ice-cream is a MUST try! It’s quick and easy. You only need 3 ingredients and 10 minutes and you’ll be well on your way to enjoying this refreshing, flavorful, healthy treat.
Are you looking for a refreshing summer dessert? Then I’ve got what you need! I made a watermelon ice-cream recipe that will cool you down in an instant.
I just cannot seem to eat enough watermelon this year. Eating a juicy watermelon means it’s officially summertime, so let’s not wait a second longer. This mixture has just three simple ingredients to ice cream bliss, and it’s ready in under 10 minutes.
Ingredients in Watermelon Ice-Cream:
- Cubed watermelon. This post includes a great video tutorial of 4 ways to cut a watermelon and includes a method for cutting watermelon into cubes.
- Vanilla almond milk. I really liked vanilla almond milk in this recipe, but feel free to use any milk you have on hand or enjoy. However, I did try using coconut milk and found the coconut flavor took over the watermelon flavor.
- Monk fruit. You can sub any type of granulated sugar for the monk fruit. Do not use honey or maple syrup, though, because they freeze up and don’t blend well.
How To Make Watermelon Ice-Cream:
This recipe starts with frozen watermelon. To freeze the watermelon, I like to place cubed watermelon on a parchment-lined baking sheet and freeze for at least 4 hours.
Once your watermelon cubes are frozen, pop them into a high speed blender with the almond milk and monk fruit.
Blend until the watermelon has broken down and you have a thick, creamy consistency. To eat it immediately (which is my favorite way to enjoy this), serve and enjoy!
If you want to eat the watermelon ice-cream later, transfer to a loaf pan and place back in the freezer. To fill the loaf pan, you will need to make two batches of ice-cream.
When you are ready to eat your ice-cream (from frozen), let it sit at room temperature for ten minutes before scooping. Once it softens a bit, serve and enjoy.
Tips For Choosing a Ripe Watermelon:
Your watermelon should be sweet, red and juicy! Follow these tips for the perfect melon.
- Large yellow spot. This is where the watermelon was laying in the field. Make sure it’s a decent size and is creamy yellow.
- Hollow sound. Give your watermelon a good thump and it should sound hollow.
- Dullness on the outside. The outside of the watermelon should look dull and not shiny. A shiny watermelon means it’s not ripe.
- Heaviness. Lift the watermelon up. You should notice that it’s heavy for its size, which means it has a ton of water in it (a good thing!).
- Oval shape. A watermelon with a nice oval shape means that it got the perfect amount of sunshine and water.
Is Watermelon Healthy?
Yes! Watermelon is full of health benefits. Aside from being absolutely delicious, here are some reasons to enjoy watermelon this summer:
- Watermelon is packed with the antioxidant lycopene, which studies show could help curb your risk of cancer and diabetes as part of a healthy lifestyle. Watermelon actually has more lycopene than any other veggie!
- It has a high water content, which is great for hydration and keeping you feeling satisfied with very little calories.
- There are many more benefits that you can read about at WebMD: Health Benefits of Watermelon.
I know you’re going to love this watermelon ice-cream. It’s cold, refreshing, naturally sweet and so summery!
Make this for breakfast, a snack, or a late-night cool down treat.
More frozen summer treats you might like:
Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.
- 3 cups cubed watermelon
- 1 cup vanilla almond milk*
- 2 tablespoons monk fruit*
- Line a quarter sheet pan with parchement paper.
- Cut watermelon into uniform, cubes and place on lined sheet pan. Place in the freezer for four hours (or until frozen through).
- Remove watermelon from freezer and pop into a high speed blender with the almond milk and monk fruit.
- Blend until the watermelon has broken down and you have a thick, creamy consistency. If you were going to eat it right away (which is my favorite way to enjoy this), serve and enjoy!
- If you want to eat the watermelon ice-cream later, transfer to a loaf pan and place back in the freezer. Note: if you want to fill the loaf pan, you need to make two batches of ice-cream.
- When you are ready to eat your ice-cream, let it sit at room temperature for ten minutes before scooping. Once it softens a bit, serve and enjoy.
- You can use any milk you have on hand or enjoy. I tried using coconut milk and found the coconut flavor took over the watermelon.
- You can sub any type of granulated sugar for the monk fruit. But do not use honey or maple syrup because they freeze up and don’t blend well.
- If you want to make this recipe to be enjoyed later, place the watermelon ice-cream into a loaf pan and refreeze. When you are ready to eat, let the ice-cream sit out for 10 minutes before scooping.
- To fill a loaf pan, you will need to make two batches of watermelon ice-cream.