Low Sodium Watermelon Ice Cream
Cool down with this refreshing and guilt-free Low Sodium Watermelon Ice Cream, a creamy summertime treat that’s as healthy as it is delicious. Made with just five simple ingredients—juicy chunks of frozen watermelon, rich coconut milk, and a touch of vanilla, lime juice, and optional natural sweeteners—this recipe is a breeze to prepare with minimal effort. With no added sodium and naturally sweet flavors from fresh fruit, this dairy-free and gluten-free dessert is perfect for health-conscious eaters, those with dietary restrictions, or anyone looking for a wholesome ice cream alternative. Whether enjoyed straight from the blender for a soft-serve texture or frozen to a scoopable consistency, this watermelon ice cream is the ultimate way to beat the heat.
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Recipe Information
Ingredients
- 4 cups Fresh watermelon (seedless, cubed)
- 1 cup Unsweetened coconut milk (full-fat, canned)
- 2 tablespoons Honey or maple syrup (optional, based on sweetness preference)
- 1 tablespoon Fresh lime juice
- 1 teaspoon Vanilla extract
Instructions
1. Begin by placing the cubed watermelon onto a baking sheet lined with parchment paper. Spread the cubes out so they do not overlap. Freeze the watermelon cubes for 4-6 hours or overnight, until they are fully frozen.
2. Once the watermelon is frozen, transfer it to a high-speed blender or food processor.
3. Add the coconut milk, fresh lime juice, vanilla extract, and optional honey or maple syrup to the blender.
4. Blend the mixture on high until it becomes smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is thoroughly blended. Add a tiny splash of coconut milk if the mixture seems too thick to blend easily.
5. Taste the mixture and adjust sweetness if necessary by adding a little more honey or maple syrup, blending again to incorporate.
6. Transfer the mixture to an airtight, freezer-safe container. Smooth out the top with a spatula.
7. Freeze the ice cream for 2-3 hours to allow it to firm up to a scoopable consistency. For a softer texture, you can enjoy it immediately after blending.
8. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 101.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1735 mg | 37% | |
*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.
