Mmmm, we just can’t get over this creamy, coconutty watermelon ice cream recipe. It’s an easy and healthy recipe, made with only five ingredients (zero added sugar!) and no ice cream maker required. Satisfy your craving for a sweet dessert with this irresistible combo of watermelon, coconut and strawberries. Oh, and don’t forget to top your scoops with a generous sprinkle of chopped pistachios. Whip up my Desi~licious vegan ice cream below!
What would summer be without ice cream?!
Watermelon season is one of our favourites. I remember the watermelon slushie I made last summer? Of course, I couldn’t let this year pass without sharing another one of my favourite healthy vegan desserts.
This ice cream truly is a dream come true; it’s simple to make and has no added sugar — but it’s delicious! We’ve been enjoying all of the cold delights and switching between my Coconut Pineapple Ice Lollies and Strawberry and Kiwi Nice Cream! These healthy vegan desserts include nutritious ingredients and rely on nature’s candy (fruits) to provide natural sweetness and plenty of taste. Enjoy!
With the heat outside, I must confess that all these are excellent ways to cool down. Not to mention, you’ll save money on store-bought ice cream tubs and make winning easy and nutritious treats at home.
We enjoy cutting big pieces of watermelon and storing them in the refrigerator. They are ideal for watermelon salads, watermelon popsicles and watermelon smoothies. There are endless ways to prepare it. And whether you like it in sweet or savoury recipes – it never disappoints.
This year I combined it with a couple of my favourite ingredients – coconut, strawberries and pistachios – to create a delicious watermelon ice cream recipe.
Well, not to brag, but is there anything better? This is a treat that I know you’ll fall head over high heels for! All in all, it has a light watermelon flavour with the added richness of coconut milk and bits of crunchy pistachios.
You only need a handful of ingredients to make coconut watermelon ice cream.
How to make it – step by step
- Cut the small watermelon into small pieces and chill overnight. Crush the pistachios. Once frozen, gather all of the ingredients to begin making the ice cream (Images 1-2).
- Add frozen watermelon, frozen strawberries, dates, and coconut cream to a high-speed blender (Images 3-4).
- Mix your ingredients in the blender until they’re completely smooth. To make a soft ice cream texture, use the tamper to crush the ice cream during preparation (Image 5).
- Pour into a shallow container, add roughly crushed pistachios (Images 6-7), and freeze for 4 hours
- Right before serving, remove it from the freezer and let it sit for 10-15 minutes. Slice into pieces (Image 8). It should be easier to break
- Transfer the pieces into the blender and blitz until smooth with a tamper (Images 9-10). Don’t over-blend it; otherwise, it will be too runny. Serve right away.
- Use a ripe watermelon; it makes all the difference.
- Before freezing your watermelon chunks, remove any big watermelon seeds.
- A high-speed blender is highly recommended. If you don’t have a powerful blender, make sure it’s safe to use by reading the manufacturer’s instructions.
- Use the tamper of your blender to gently push the fruits towards the blades and urge blending. The fruits won’t blend without the tamper.
- Make sure the watermelon is sliced into little pieces because large frozen chunks will be more difficult to crush and blend into ice cream.
- Don’t forget to chill the coconut milk for at least 12 hours before using it. The thick coconut cream will separate from the coconut water in the can after it has been refrigerated overnight. The cream portion of this recipe is only necessary.
- Increase the number of dates if you wish to make it sweeter, or decrease them to lessen its sweetness.
- Freeze the ice cream in a shallow container; this way, it will freeze faster and more smoothly, with smaller pieces for when you blitz it again.
*Nutrient claims based on a 2000-calorie diet
A serving of my frozen watermelon ice cream is:
- A high source of fibre
- A good source of vitamin C
- A good source of vitamin A
- A source of calcium
- A source of iron
- Free of sodium (salt)
What goes well with watermelon?
Watermelon is a fantastic fruit to eat with other fruits and vegetables, such as strawberries and coconut. Here are some delicious watermelon pairings you might want to try:
- Cantaloupe and Honey Dew melons
How to pick a ripe watermelon
Watermelons ripen when they reach a certain weight and are firm and heavy. The ones with a yellow spot on the bottom where they sat are usually ripe. When you tap on a watermelon with your knuckles, it should make a hollow sound.
What about the sugar in watermelon?
Watermelon is a summertime classic and another low-carb option to satisfy your sweet tooth on keto. Each ½ cup portion of diced watermelon has 5.4 g of net carbohydrates. It is high in water content and low in calories.
What is watermelon rind good for?
Watermelon rinds are used to make watermelon rind pickles and can be eaten cooked or raw. The watermelon rind contains a high amount of citrulline, an amino acid that has been found to have heart health benefits such as improved blood flow and reduced blood pressure. Although watermelon is sweet and tasty, the watermelon rind is watery and bland, so it’s best eaten in pickled or cooked forms.
What are your favourite Summer treats to beat the heat? Have you tried my homemade watermelon ice cream before? Leave me a comment below!
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! I can’t wait to see your photos.
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- 5 cups watermelon, cut into small chunks for freezing
- 1 cup strawberries, frozen
- 1 cup coconut milk, cream part only, not water
- 4 Medjool dates, pitted
- ¼ cup pistachios, roughly chopped
- Cut half a small watermelon into small cubes and freeze overnight. Remember to remove any large seeds.
- Refrigerate the can of coconut milk overnight. The coconut cream will separate from the coconut water and collect at the top of the can, making it easy to remove.
- In a large high-speed blender, add frozen watermelon, frozen strawberries, dates and coconut cream. Blitz with the help of your blender's tamper to create a soft ice cream consistency.
- Transfer into a shallow container, sprinkle with pistachios and freeze for 4 hours.
- Just before serving, remove from the freezer and let it sit for 10-15 minutes before slicing into medium chunks. The ice cream should break easily. Transfer the chunks into the blender and blitz (with the help of your tamper) to create a luscious creamy consistency. Don't blitz for too long; otherwise, it will be too soft. Serve immediately and enjoy!
- Make sure you use a ripe watermelon – it makes all the difference.
- Remove any large watermelon seeds before freezing your watermelon chunks.
- Make sure you use a trusted high-speed blender. The amount of frozen fruits could take a toll on a regular blender and risk damage.
- Use your blender’s tamper to push the fruits gently towards the blades and encourage blending. The fruits will not blend without the tamper.
- Make sure the watermelon is cut into small chunks because large frozen chunks will be harder to blitz.
- Don’t forget to refrigerate the coconut milk overnight. This will help to separate the thick coconut cream from the coconut water in the can. We only want to use the cream part for this recipe.
- You can adjust the sweetness by increasing or decreasing the number of dates.
- Use a shallow container to freeze the ice cream; that way, it freezes faster, and it is easier to break into chunks for when you blitz the second time.
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.