Dairy-Free Watermelon Ice Cream
Cool down with this refreshing and creamy Dairy-Free Watermelon Ice Cream, a vegan-friendly treat that’s as easy to make as it is delicious. Bursting with the natural sweetness of juicy seedless watermelon, this recipe combines full-fat coconut milk for a luscious texture and a hint of tropical richness. Accented with zesty lime juice and a touch of vanilla, the subtle tang balances beautifully with the natural fruit flavors, while maple syrup adds just the right amount of sweetness. With only 10 minutes of prep and no churning required, this no-cook, plant-based dessert is the perfect healthy alternative to traditional ice cream. Serve it soft-serve style straight from the blender or freeze to enjoy scoops of smooth, summery goodness—ideal for hot days or anytime you crave a refreshing dessert. Best part? It’s gluten-free, dairy-free, and utterly indulgent.
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Recipe Information
Ingredients
- 4 cups (diced, seedless) Fresh watermelon
- 1 cup Full-fat coconut milk
- 3 tablespoons Maple syrup
- 1 tablespoon Lime juice
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
1. Begin by preparing your watermelon. Dice 4 cups of seedless watermelon into small cubes. If your watermelon isn’t seedless, remove the seeds carefully.
2. Spread the diced watermelon onto a parchment-lined baking sheet in a single layer and freeze for 3-4 hours or until completely solid.
3. Once frozen, add the watermelon cubes to a high-powered blender or food processor.
4. Pour in 1 cup of full-fat coconut milk, 3 tablespoons of maple syrup, 1 tablespoon of lime juice, 1 teaspoon of vanilla extract, and a pinch of salt.
5. Blend the ingredients until smooth and creamy, stopping to scrape down the sides as needed. This may take a few minutes as the frozen watermelon breaks down.
6. Taste the mixture and adjust sweetness with an additional tablespoon of maple syrup if desired.
7. Serve the ice cream immediately as a soft-serve consistency. If you prefer firmer ice cream, transfer the mixture to a loaf pan, smooth the top, and freeze for an additional 1-2 hours.
8. Scoop and serve in bowls or cones. Enjoy your dairy-free watermelon ice cream!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 73.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
