Watermelon Ice Cream

This 4 ingredient Watermelon Ice Cream recipe is a no churn summer dessert. It’s a simple vegan delight for all ages. Healthy and light yet packed with refreshing delicious flavors.

Course Dessert

Cuisine American

Keyword how to make watermelon ice cream, no churn watermelon ice cream, vegan watermelon ice cream, watermelon ice cream recipe

Prep Time 10

freezing time 3

Total Time 3 10

Servings

Calories 50kcal

Author Gunjan

Ingredients

3 cups heaped frozen watermelon chunks (see notes)
1/2 cup oat milk
2 tbsp maple syrup
pinch of salt

Instructions

Combine all the ingredients in a food processor and grind until its smooth and creamy.
Spoon it out in a loaf pan and freeze it for at least 3 hours and until it is frozen to your desired consistency.
Scoop with an ice cream scoop and enjoy.

Notes

It stays fresh in the freezer for 2-3 weeks.
To freeze watermelon – make sure to buy firm watermelon but sweet. Then cut into chunks. Drain the excess liquid and place the chunks in a Ziploc back. Gently, place them flat in the freezer making sure there are no obstacles. Also, do not place anything on it. Let it freeze overnight. When ready take it out and grind immediately as directed.

Ice cream maker option:

Follow step 1 from the instructions and churn it into your ice cream maker and enjoy immediately.
Skip freezing the watermelon and blend all the ingredients in a blender. Then, churn in your ice cream as per the manufacturer’s instructions. Once reach the desired consistency of being frozen and creamy and smooth, spoon it out in a loaf pan and freeze again for 2-3 hours or until well frozen.

Nutrition