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!

3 cups frozen watermelon

1 cup vanilla almond milk (or other milk alternative. Feel free to use milk or cream if you prefer dairy)

Prepare the watermelon

  • Cut your 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 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:

Everyone has different techniques for choosing a ripe melon. Below are a few tips I found helpful for picking the perfect watermelon! 

  • Look for a field spot. A field spot is the large yellow spot where the watermelon was laying in the field. Although watermelons without a field spot may look more attractive, the field spot indicates that the watermelon has been sitting in the field getting ripe and juicy.
  • Dullness on the outside. The outside of the watermelon should look dull, not shiny. A shiny watermelon means it’s not ripe.
  • Check the weight of your watermelon. A perfectly juicy watermelon should feel heavy in comparison to its size, indicating its high water content. If you're unsure, pick up a few melons to compare and go with the heaviest one. It will be harder to carry but well worth enjoying the perfect watermelon:-)






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