Watermelon Ice Cream {2 Ingredients!} - CakeWhiz

Watermelon Ice Cream (2 Ingredients)

Quick and easy watermelon ice cream recipe, made 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 vegan watermelon ice cream without ice cream maker.

My Mom used to make this no churn watermelon ice cream for me and it’s very refreshing.

MY OTHER RECIPES

I don’t have an ice cream maker but I have a heavy duty food processor and used that to make this 2 ingredient watermelon ice cream.

Watermelon Ice Cream Recipe

MY OTHER RECIPES

How to make watermelon ice cream at home?

  1. Freeze watermelon slices.
  2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

Use this recipe to make frozen watermelon ice cream cake!

Just prepare the ice cream mixture and spread it in a round pan.ย  Chill in the freezer until firm. Then, remove it from the pan and frost it with whipped cream and decorate with fresh watermelon slices.

Use same recipe to make watermelon ice cream sandwiches!

Just prepare the ice cream mixture and then scoop out ice cream and spread it between 2 soft sugar cookies.

Healthy Watermelon Ice Cream (2 Ingredients)

TIPS for creamy watermelon ice cream:

  • When it’s frozen for very long, it can get quite hard. Allow it to sit at room temperature for 15 minutes and dig in.
  • The ice cream is naturally pink but you can enhance the color by adding pink or red food coloring.
  • You must use a strong heavy-duty blender or food processor to get the smooth consistency.
  • You can’t use regular coconut milk. It has to be canned coconut milk because it’s thicker.
  • If you don’t have coconut milk, you can either use sweetened condensed milk or even Greek yogurt in the same quantity.
  • Add a little honey if you want the ice cream to be sweeter.
  • You can cut watermelon slices in triangle shapes and push a popsicle stick in each piece. Line them on a cookie tray and freeze until firm to makeย watermelon ice cream slices.
  • To make watermelon ice cream popsicle, pour this ice cream mixture in popsicle molds and freeze until firm.

How to Make Watermelon Ice Cream

Other watermelon recipes and fruit recipes:

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5 from 2 votes
Nutrition Facts
Watermelon Ice Cream (2 Ingredients)
Amount Per Serving
Calories 68 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Sodium 3mg 0%
Potassium 137mg 4%
Total Carbohydrates 6g 2%
Sugars 5g
Vitamin A 8.6%
Vitamin C 8.1%
Calcium 0.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

Watermelon Ice Cream (2 Ingredients)

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

Quick and easy watermelon ice cream recipe, made with just 2 ingredients. This simple, no churn ice cream is healthy, creamy and great for Summer parties.

Servings: 6 Servings
Course: Dessert
Cuisine: American
Calories: 68 kcal
Author: CakeWhiz

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

  1. Freeze watermelon slices for 3-4 hours in a cookie tray, lined with foil paper. 

  2. 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.

  3. Add a few drops of food coloring if you like.

  4. Serve immediately for a soft serve ice cream or freeze for another hour to make firm ice cream. Enjoy!

Recipe Notes

  • Read all my tips above.ย 
  • Leftovers can be stored in a sealed container in the freezer for up to 1 month.

ย 

Until next time, tata my lovelies!

52 comments on “Watermelon Ice Cream (2 Ingredients)”

  1. @ 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: http://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 ๐Ÿ™‚

    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? ๐Ÿ˜‰

    I think i found you on twitter too… Following you now ๐Ÿ˜€

  2. This watermelon ice cream is great treat to get through really hot, humid and long summer in Brisbane, Australia. Thank you for sharing ๐Ÿ˜€

  3. 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 ๐Ÿ™‚

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