Two Ingredient Watermelon Ice Cream
A refreshing and naturally sweet watermelon ice cream made with just two simple ingredients. This light and creamy frozen treat is perfect for hot days and requires no ice cream maker.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Calorie
Ingredients
3 cups watermelon, cubed
1/2 cup lite canned coconut milk (or yogurt or sweetened condensed milk)
Instructions
- Cut watermelon into cubes and arrange in a single layer on parchment or foil. Freeze for 3 to 4 hours until solid.
- Add half of the frozen watermelon to a food processor and blend until smooth.
- Scrape down the sides and add the coconut milk, yogurt, or sweetened condensed milk.
- Add the remaining frozen watermelon and blend until smooth and creamy.
- Serve immediately for a soft-serve texture or freeze for 2 to 3 more hours for a firmer consistency.
- If frozen longer, let sit at room temperature for about 20 to 30 minutes before serving to soften.
Notes
Use yogurt for a tangier flavor or sweetened condensed milk for a richer, sweeter result.
Add a squeeze of lime juice for extra freshness.
Blend in mint leaves or strawberries for flavor variations.
Store in an airtight container in the freezer for up to 1 week.
Let soften before scooping if it becomes too firm.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
