Watermelon Ice Cream {2 Ingredients}
Quick and easy watermelon ice cream recipe, homemade with 2 ingredients. This no churn ice cream is healthy, creamy, vegan and requires no ice cream maker.
It has been so hot that I just had to cool down with this ice cream. This is just as much fun to make as this Watermelon Cake and these Watermelon Cupcakes (Pull Apart Cupcakes). My Mom used to make this no churn ice cream for me and it’s very refreshing. I don’t have an ice cream maker, but I have a heavy duty food processor and used that to make this 2 ingredient version. This is the perfect treat to make with or for kids after a great day of outdoor play or swimming, and it’s healthy too!
Table of contents
How to make easy homemade watermelon ice cream recipe without ice cream maker?
- Freeze watermelon slices.
- Blend ingredients– Including frozen watermelon and coconut milk.
Key ingredients
- Watermelons– These should be ripe and seedless.
- Coconut milk– This should be full fat.
- Food coloring- This is optional and used to enhance the pink color.
Variations for 2 ingredient healthy vegan ice cream
Make frozen ice cream cake– Just prepare the ice cream mixture and spread it in a round pan. Chill in the freezer until firm. Then, remove it from the pan and frost it with whipped cream and decorate with fresh watermelon slices.
Make sandwiches- Just prepare the ice cream mixture and then scoop out ice cream and spread it between two Soft and Chewy Sugar Cookies.
Add pink or red food coloring– Because even though it is naturally pink, the food coloring will enhance the color.
Use Greek yogurt or sweetened condensed milk– If you don’t have coconut milk, you can use either substitute in the same quantities.
Add a little honey– If you want the ice cream to be sweeter.
Make watermelon popsicles– Simply pour this ice cream mixture in popsicle molds and freeze until firm.
Add extracts– Such as vanilla, mint, or rum extracts.
Add mini white chocolate chips or shredded white chocolate– For added sweetness and decadence.
Add “seeds”– For a cool watermelon appearance, mix in some mini semisweet chocolate chips. They will look like seeds.
Add other fruit– Such as lime or Kiwi.
Tips and techniques
Allow it to sit at room temperature for 15 minutes and then dig in– Because when it is frozen for very long, it can get quite hard.
You must use a strong heavy-duty blender or food processor– Because this is how you get the smooth consistency.
You can’t use regular coconut milk– It has to be full fat canned coconut milk because it’s thicker.
How to freeze watermelon? Cut the watermelon into slices, place them on a foil lined tray, and freeze until solid about 3-4 hours.
Why didn’t my soft serve ice cream set? This is most likely because it didn’t freeze long enough, or if there is not enough fat in the ice cream. Make sure to use full-fat coconut milk.
How to pick a ripe watermelon? Look at the field spot on the watermelon. The larger and more yellow this spot is, the sweeter the watermelon will be because it sat and ripened in the field longer.
Storage of no churn ice cream
Freeze– Store it in a sealed, airtight container for up to 1 month. This is the only way to store this dessert.
More frozen desserts
- Snow Ice Cream
- Ice Cream Cake
- Ice Cream Sandwich
- Healthy Chocolate Banana Ice Cream
- Homemade Fruit Popsicles
- Chocolate Banana Popsicles
- Coffee Popsicles
Watermelon Ice Cream (2 Ingredients)
Ingredients
- 3 cups Watermelon, Cut into 1 inch cubes
- 1/2 cup Canned coconut milk, Or condensed milk
- Red or pink food coloring, Optional
Instructions
- Freeze watermelon slices for 3-4 hours in a cookie tray, lined with foil paper.
- Add the frozen watermelon slices and coconut milk in a strong blender or food processor and pulse until smooth OR pulse it a little if you like bits of coconut in each bite.
- Add a few drops of food coloring if you like.
- Serve immediately for a soft serve ice cream or freeze for another hour to make firm ice cream. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the freezer for up to 1 month.
@ Thoma… I am sorry to hear your cake didn’t turn our properly. You are saying that you are in a cold climate now. Are you also at a higher altitude? I have baked in canada and chicago… Both are cold places and my cakes haven’t given me much trouble. Maybe, it’s not the temperature but the higher altitude that’s causing problems. I have never done high-altitude baking but i do know you have to adjust your ingredient amounts. King arthur flour’s website has some great information on recipe adjustments and i use their flour and i have also tried a few of their recipes and they haven’t dissapointed. Here is the link: https://www.kingarthurflour.com/recipe/high-altitude-baking.html
I hope this helps. If it doesn’t, then we will try to tweak your recipe together until we get it right 🙂
As for baking tips, browse their site and blog… I love it! Eveyrthing is clear and their respond to your queries if the recipe doesn’t turn out well… Isn’t that cool? 😉
I think i found you on twitter too… Following you now 😀
This watermelon ice cream is great treat to get through really hot, humid and long summer in Brisbane, Australia. Thank you for sharing 😀
I am happy to hear that!
This looks so amazingly refreshing and I LOVE that it’s only 2 ingredients (though I’d probably add the graham crackers, too!). I’m bookmarking this for when it finally gets hot here in New England 🙂