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
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.
Notes
- For a creamier texture, use chilled heavy cream instead of coconut milk.
- You can also fold in mini chocolate chips or chopped mint for a fun twist.
- Use very ripe watermelon for the best natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 140
- Sugar: 15g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
