Watermelon Ice-Cream

4.12 from 60 votes

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.

Prep Time10

Total Time4 10

Course: dairy free, DESSERT, DIET, ice cream + ice pops

Cuisine: American

Servings: servings

Calories: 43kcal

Author: Dani Spies

Ingredients

3 cups cubed watermelon
1 cup vanilla almond milk*
2 tablespoons monk fruit*

Instructions

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.

Notes

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.

Nutrition