This creamy, easy watermelon ice cream can be whipped up in less than 5 minutes using frozen watermelon chunks as the main ingredient. It’s a refreshing, no guilt treat that is paleo, dairy free, and vegan.
A couple of years ago, I showed you my favorite method for making an easy watermelon sorbet without an ice cream maker using a food processor.
I had cubed a bunch of watermelon one day, and didn’t think I’d be eating it all before it started to go sour. To prevent it from going bad, I put part of the batch in the freezer. I had seen people make banana “nice cream” by blending together frozen chunks of banana, and decided I wanted to see what would happen if I did the same thing with frozen watermelon instead.
I was surprised how quickly and easily I was able to make a tasty, frozen sorbet using only watermelon and a bit of lime juice, and loved how it held its shape so beautifully. I didn’t add any extra sweetener, but it’s easy enough to add a little maple syrup or stevia if you need it.
The best part of these easy desserts is that as long as you have some frozen fruit on hand, you can whip up an impressive looking, healthy dessert in just a matter of minutes.
Since then I have made many types of quick and easy, fruity icy treats. Some have a creamier texture like ice cream, and others are icier like sorbets, and I’ve loved pretty much all of them so far.
Watch how to make this easy watermelon ice cream
How to make a creamier watermelon ice cream
So, the other day, I was about to make more watermelon sorbet with the watermelon chunks I had in the freezer. That’s when I began to wonder what would happen if I were to add coconut milk to the watermelon instead of the lime juice.
I ran to the cupboard for a can of coconut milk, and proceeded to blend the frozen watermelon chunks with a tiny bit of coconut milk into a smooth, creamy watermelon ice cream. I wasn’t sure whether to call it ice cream or sherbet, but whatever name you want to give it, it’s the perfect sweet treat for these hot summer days!
How to store this homemade watermelon ice cream (or sherbet)
If you have a powerful food processor, and are able to process the watermelon cubes immediately upon taking them out of the freezer, the watermelon ice cream will be solid enough to scoop and hold its shape immediately. It will be consistent enough to serve it right away.
If you want the ice cream to have a more solid consistency, either because you let it thaw a bit before running it through the food processor, or because it started to melt, you can place it in the freezer for a little while to solidify it more.
Because this is a natural ice cream, without any agents to keep it soft and scoopable, freezing it too long will turn the ice cream into a solid block of ice. That’s why, if you want to store it for another day, you’ll have to take it out of the freezer for awhile before serving it. I find that moving the ice cream from the freezer to the fridge for a few hours results in the perfect texture. If you’re in a hurry, though, you can leave it out on the counter for a little while before serving it.
5 Minute, Easy Watermelon Ice Cream
5 Minute, Easy Watermelon Ice Cream (Paleo, Dairy Free, Vegan)
- 1/4 watermelon small, round
- 1/2 cup coconut milk
- Cut watermelon into small chunks, removing both the outer rind and the seeds.
- Freeze the watermelon chunks for at least 4-5 hours.
- Add the watermelon chunks to a food processor with half of the coconut milk. Process the mixture until smooth, adding in the rest of the coconut milk, as needed, to help the process go more smoothly, and to make a creamier watermelon ice cream.
- Scoop the watermelon ice cream into bowls for serving immediately. If you want to make a more solid ice cream, store in the freezer for more time, as needed.