Watermelon Ice Cream
A refreshing, dairy-free watermelon ice cream perfect for hot summer days, made with just a few simple ingredients.
Ingredients
Main Ingredients
- 4 cups watermelon, cubed and seeded Use heavy, dense watermelons for more flavor.
- 1 cup coconut milk Full fat coconut milk yields creamier ice cream.
- 1/2 cup sugar Adjust based on watermelon sweetness.
- 1 tablespoon lime juice Freshly squeezed juice preferred.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a blender, combine the watermelon, coconut milk, sugar, lime juice, and vanilla extract. Blend until smooth.
- Pour the mixture into a container and freeze for about 2-3 hours, stirring every 30 minutes to break up ice crystals.
- Once the mixture is frozen to your desired consistency, scoop and serve.
Stirring and Serving
- Every 30 minutes during freezing, scrape through the mixture with a fork or whisk to break up forming ice crystals.
- If the mixture becomes too hard, let it sit out for 10 to 15 minutes before serving.
Notes
Freeze watermelon cubes ahead of time for a thicker texture. For storage, press parchment or plastic wrap on the surface before sealing to prevent ice crystals.