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Watermelon Ice Cream

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A light and refreshing watermelon ice cream made by blending frozen watermelon into a smooth, naturally sweet, sorbet-like dessert that can be made creamy with optional coconut milk or yogurt.

Ingredients

  • 4 cups watermelon, cubed and frozen
  • 1 to 2 tablespoons honey or maple syrup (optional)
  • 1/2 cup coconut milk or Greek yogurt (optional, for creaminess)
  • 1 teaspoon lime juice (optional, for brightness)

Instructions

  1. Cut watermelon into cubes, remove seeds if needed, and freeze until solid (3–4 hours or overnight).
  2. Add frozen watermelon cubes to a blender or food processor.
  3. Blend until the watermelon breaks down into a smooth, icy texture.
  4. If desired, add coconut milk or Greek yogurt for a creamier consistency and continue blending.
  5. Add honey or maple syrup if extra sweetness is needed and blend again.
  6. Add lime juice for a bright, fresh flavor if desired.
  7. Serve immediately as soft-serve ice cream or freeze for 30–60 minutes for a firmer texture.

Notes

  • Always freeze watermelon beforehand to achieve an ice cream-like texture.
  • Food processor works best for blending frozen fruit smoothly.
  • Adjust sweetness based on the natural ripeness of the watermelon.
  • If texture becomes icy, re-blend to restore creaminess.
  • Use coconut cream instead of milk for a richer version.
  • Best enjoyed fresh but can be stored in the freezer and softened before serving.

Nutrition

Find it online: https://cookedbymaya.com/watermelon-ice-cream/