June 23, 2022

Nothing screams summer like watermelon and ice cream! This creamy, easy watermelon ice cream can be whipped up in less than 5 minutes once your frozen watermelon chunks are ready. Perfect for summer, this sweet treat is healthy, refreshing, and vegan!

1 1/2 cups frozen watermelon

1/2 cup vanilla almond milk (or other milk alternative)

  • tbsp lemon juice
  • 2 tbsp monk fruit

Prepare the watermelon

  • Cut watermelon into small chunks, removing both the outer rind and black seeds (if there are any).
  • Freeze the watermelon chunks for at least 4-5 hours, until fully frozen.

 Make the ice cream

  • Add the watermelon chunks to a blender with the almond milk.
  • Scoop the watermelon ice cream into bowls for serving immediately.
  • Blend until the watermelon has broken down and you have a thick, creamy consistency. Serve and enjoy!
  • If you want to make this in advance, transfer your ice cream to a loaf pan or container and place back in the freezer.
  • Let it sit at room temperature for ten minutes before scooping so it softens a bit, serve and enjoy.


Tips For Choosing a Ripe Watermelon:

Your watermelon should be sweet, red and juicy! Follow these tips for the perfect melon.

  • Large yellow spot. This is where the watermelon was laying in the field. Make sure the area of yellow is a decent size.
  • Hollow sound. Give your watermelon a good thump and it should sound hollow.
  • Dullness on the outside.The outside of the watermelon should look dull, not shiny. A shiny watermelon means it’s not ripe.
  • Lift the watermelon. You should notice that it’s heavy for its size, which means it has a ton of water in it (a good thing!).






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