Name: Watermelon Ice Cream Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups cubed seedless watermelon, frozen; 1 cup full-fat coconut milk (or heavy cream); ¼ cup honey or maple syrup; 1 tablespoon lime juice; 1 teaspoon vanilla extract; Pinch of salt

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Looking for a way to make summer extra special, fresh, and irresistibly delicious? Say hello to the Watermelon Ice Cream Recipe, which brings together the juiciest taste of sun-ripened watermelon with a creamy chill that will keep you coming back for another scoop. Whether you’re hosting friends for a backyard barbecue or just want to treat yourself to something simple and spectacular, this easy frozen dessert is made without fancy gadgets or endless stirring. The texture is dreamy, the flavor pops with tropical flair, and every bite turns your kitchen into a summery oasis!

Watermelon Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of humble ingredients can deliver such pure magic. Each element is thoughtfully chosen for taste, texture, color, and creaminess—trust us, you don’t want to skip anything on this list! Here’s what makes the Watermelon Ice Cream Recipe shine:

Watermelon (4 cups, cubed and frozen): The star of the show—make sure it’s sweet and seedless for the best burst of flavor and effortless blending.
Full-fat coconut milk or heavy cream (1 cup): This is where the luscious creaminess comes in—choose coconut milk for a dairy-free twist or heavy cream for ultra-smooth scoops.
Honey or maple syrup (¼ cup): A touch of natural sweetness that balances watermelon’s juicy tartness; if vegan, go with maple syrup!
Lime juice (1 tablespoon): Just enough zippy brightness to make all the flavors sing—don’t skip this!
Vanilla extract (1 teaspoon): A hint of vanilla rounds out the flavors and gives the ice cream a subtle, almost nostalgic charm.
Pinch of salt: It’s tiny, but trust me, it makes all the difference, enhancing every other taste in the bowl.

How to Make Watermelon Ice Cream Recipe

Step 1: Prep the Frozen Watermelon

Grab your pre-cubed, seedless watermelon and freeze it until solid—this step is crucial for blending up that perfectly thick and chilly ice cream consistency. If your watermelon’s already frozen, you’re ahead of the game!

Step 2: Begin Blending

Add those frosty watermelon cubes to a high-powered blender or food processor. Pulse a few quick times to let the blades break the cubes into manageable chunks—this primes everything for ultra-smooth blending later.

Step 3: Add the Creamy Ingredients

Pour in your full-fat coconut milk or heavy cream, then drizzle in the honey (or maple syrup), squeeze in the lime juice, splash in the vanilla extract, and sprinkle in a tiny pinch of salt. These additions are what transform frosty fruit into an irresistibly creamy dessert.

Step 4: Blend to Perfection

Blend all the ingredients together until the mixture looks completely smooth and creamy—this may take a couple of stops to scrape down the sides. Don’t rush it; blending thoroughly is the key to a super dreamy Watermelon Ice Cream Recipe.

Step 5: Choose Your Texture

For soft-serve style, dig right in! If you crave a firmer, scoopable treat, pour the blended mixture into a freezer-safe container and freeze for 2 to 3 hours. Let it sit on the counter for 5 to 10 minutes if it’s too solid—perfect scoops await.

How to Serve Watermelon Ice Cream Recipe

Garnishes

Nothing beats a fun finishing touch! Try sprinkling on some mini chocolate chips for a mock watermelon look, fresh mint for a scent of summer, or even lime zest for tangy sparkle. Each garnish amps up flavor and makes every scoop photo-worthy.

Side Dishes

Pair this watermelon ice cream with crisp sugar cookies, juicy melon wedges, or a platter of fresh berries for that perfect picnic vibe. For a tropical twist, serve with grilled pineapple or mango—suddenly, your kitchen feels like the best dessert bar in town.

Creative Ways to Present

Serve your Watermelon Ice Cream Recipe in hollowed-out watermelon shells for a playful touch, or swirl it into popsicle molds for fun hand-held treats. You can even layer it with raspberry sorbet for a stunning striped parfait—let your imagination lead!

Make Ahead and Storage

Storing Leftovers

Pop any extra ice cream into an airtight, freezer-safe container. It keeps beautifully for up to a week, but it’s so tasty, it might not last that long! To avoid freezer burn, press a piece of parchment paper against the ice cream’s surface.

Freezing

The Watermelon Ice Cream Recipe is made to be frozen and thawed. Whether you enjoy a soft-serve spoonful right away or keep it stored for firmer scoops, just remember to let it soften at room temperature for optimal creaminess before serving.

Reheating

No need to reheat, but if your ice cream feels rock solid from the freezer, simply let it rest on the counter for about 5 to 10 minutes. This brings it to the perfect, scoopable texture without any fuss.

FAQs

Can I use dairy milk instead of coconut milk?

Absolutely! You can substitute full-fat coconut milk with heavy cream or even half-and-half for a rich, dairy-based version. Each brings its own special creaminess, so go with whatever matches your taste or dietary needs.

How do I make the Watermelon Ice Cream Recipe vegan?

Use full-fat coconut milk and maple syrup instead of honey. Both plant-based swaps deliver luscious texture and delicious sweetness, making this treat fully vegan without missing out on any decadence.

What if I don’t have a high-powered blender?

No worries—just let your frozen watermelon cubes thaw for 5 to 10 minutes at room temperature before blending. This softens them enough for most standard blenders or food processors.

Can I add mix-ins to the ice cream?

Of course! Mini chocolate chips, shredded coconut, or finely chopped fresh mint all work wonders in the Watermelon Ice Cream Recipe, giving new and exciting textures with every bite. Fold them in after blending for best results.

Will this recipe work with other fruits?

You bet! Try swapping out some watermelon for fresh strawberries, mango, or cantaloupe for a different fruity twist. The base method and measurements stay the same, so have fun experimenting all summer long.

Final Thoughts

If you’re craving something easy, vibrant, and sure to impress, there’s really nothing like this Watermelon Ice Cream Recipe. It’s one of those treats you’ll want to make on repeat—refreshing, beautiful, and ridiculously simple. Give it a go, share it with your favorite people, and let every scoop taste like happiness!

Watermelon Ice Cream Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 10 minutes (plus optional freeze time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a refreshing and dairy-free summer treat with this Watermelon Ice Cream recipe. Made with frozen watermelon, coconut milk (or heavy cream), honey (or maple syrup), lime juice, and vanilla extract, this creamy dessert is a perfect way to cool off on a hot day.

Ingredients

Scale

Ingredients:

4 cups cubed seedless watermelon, frozen
1 cup full-fat coconut milk (or heavy cream)
¼ cup honey or maple syrup
1 tablespoon lime juice
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Add the frozen watermelon cubes to a high-speed blender or food processor. Pulse a few times to break them up.
Add the coconut milk, honey (or maple syrup), lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, stopping to scrape down the sides as needed.
Serve immediately for soft-serve texture or transfer to a freezer-safe container and freeze for 2–3 hours for a firmer scoopable consistency. Let sit at room temperature for 5–10 minutes before scooping if fully frozen.