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Creamy Real Food Watermelon Ice Cream

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Creamy Real Food Watermelon Ice Cream is the perfect summer treat! This refreshing ice cream is naturally sweetened and simply delicious. 
 
Quarter slice of fresh watermelon and a scoop of watermelon ice cream with homemade waffles.

Real food watermelon ice cream is a fun summer treat!

Watermelons are in season right now and are always staples in our home during the summer months. We eat them for their whole body cleansing properties but mainly just because they’re so delicious!
 
Half of a fresh watermelon and a bowl of sea salt.
 
We love snacking on fresh watermelon with a pinch of sea salt sprinkled over the top. We also enjoy them blended up into a slushy watermelon lemonade, infused into fermented watermelon ginger switchel and blended into watermelon milkshakes.
 
For an extra special treat, we enjoy watermelon in hibiscus infused popsicles and possibly our most favorite summer dessert, creamy real food watermelon ice cream.
 
Baby watermelons, jujubes and cucumbers growing in the garden.

Organic watermelons, jujubes and cucumbers growing in our yard.

Naturally sweetened, creamy, real food watermelon ice cream is so delicious!

The end result is pure, sweet, summer bliss! It has the most beautiful pale pink color and is so refreshing and delicate.
 
Homemade watermelon ice cream is also SO incredibly delicious served WITH breakfast waffles {or pancakes}. If you haven’t tried ice cream with waffles yet, I highly recommend it!

Quarter slice of fresh watermelon.

Grab some watermelon before the summer is over and make some real food watermelon ice cream!

Scoop of watermelon ice cream with homemade waffles.

Creamy Real Food Watermelon Ice Cream

Creamy Real Food Watermelon Ice Cream

Creamy Real Food Watermelon Ice Cream

Yield: 1 quart
Prep Time: 20 minutes
Total Time: 20 minutes
Creamy Real Food Watermelon Ice Cream is the perfect summer treat! This refreshing ice cream is naturally sweetened and simply delicious.

Ingredients

  • ½ cup freshly juiced organic watermelon
  • 1 teaspoon gluten free organic vanilla extract
  • 1 cup raw or organic whole milk or full-fat coconut milk
  • 1 cup raw or organic cream {optional, if you don’t have cream, just sub with whole milk}
  • ¼ cup light colored raw honey {I use local raw clover creamed honey}

Instructions

  1. Wash watermelon. Cut in half. With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have ½ cup of juice.
  2. Add watermelon juice, vanilla, milk, cream, and honey to blender.
  3. Blend on a lower setting just until smooth and combined, about 5 seconds. Be careful not to blend too long, you don’t want a lot of air in the mixture.  If any foam forms on the top, remove this with a spoon.
  4. Pour mixture into ice cream maker.
  5. Turn machine on and mix according to your ice cream maker’s instructions.
  6. Ice cream will start to have a “soft serve” texture when it is done. This is my family’s favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Notes

YOU WILL NEED: Juicer, Blender, Ice Cream Maker

Dairy-Free Option: Substitute full-fat coconut milk for the dairy. I use this brand ... it's organic, non-GMO + it's BPA free. 

  • I haven’t made this without a ice cream maker. If you freeze it in a container, it won’t set exactly the same or produce the same soft consistency, but you can try and freeze it and the put it into a food processor to soften it up a bit. You’ll probably need to set it out at room temperature first for about 15 minutes to let it soften a bit.
  • I have not tried using vodka, but I have heard that alcohol does really help keep the texture softer when frozen.
  • I’ve had success using gelatin (<-- this is the only brand I use and love), whisked into 1/4 cup boiling water, in the ice cream mixture. Like alcohol, it helps keep ice cream from getting rock hard. 

Recommended Products

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 433 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 62mg Sodium: 227mg Carbohydrates: 48g Fiber: 1g Sugar: 40g Protein: 9g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Dessert
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Frozen Treats too. Come follow along. 

The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  7. @ Stay at Home Babe, thanks, it was MEGA yum 😉 Thanks for hosting, I love reading your blog.

    @ Rebekahdawn, I hope your girls will love it. I’ve found that I get a lot of use out of the ice cream machine, it’s certainly paid for itself with the amount I’ve used it. I’ve also had it for 10 years and it’s still working great. I hope you find a great one 🙂

    Reply

  8. We’ve made strawberry with the coconut milkfat and loved it. Question: can you get a nice thick ice cream when you substitute raw milk for the cream? It seems it would be thinner somehow! Thanks! I’m over at deeprootsathome.com

    Reply

  9. @ Jacqueline, the strawberry coconut sounds great. Yes, it won’t be as thick as “conventional” ice cream. It also depends on the milk you use. The raw milk I get is pure Jersey milk, so it has a higher fat content. It also has cream on the top, so when you shake it, cream is mixed into the milk. I usually make my ice cream with just the raw whole milk and the consistency is still great, it’s more like soft serve. The cream will just make it more like a “conventional” ice cream consistency.

    Reply

  12. Your little one is just precious with that melon. The color of the ice cream is beautiful, and we love watermelon, so we would love this ice cream.Hope you have a great week end and thanks for sharing with Full Plate Thursday!
    Come back soon,
    Miz Helen

    Reply

  13. @ Miz Helen, thank you so much, she was so excited about her watermelon, it’s the only thing she requested to grow this year, so it was a proud moment for her (her first harvest). I hope you enjoy it if you get a chance to make it. Thanks again for hosting Full Plate Thursday!

    Reply

  16. @ Kirstin, I bet it was so good 🙂

    @ Ali, thanks so much for hosting! I’ll head over right now, thanks 🙂

    Reply

  19. THANK YOU for posting this and linking to the Barn Hop! I love watermelon and have my own milk…but I wasn’t sure if the combo would work. Now I’m going to have to give it a go…it’s beautiful!

    Reply

  21. Hi Jenny, thanks for visiting! The combo is SO yummy, you’re going to love it. That’s so wonderful that you have your own milk too!

    Reply

  23. Yum! I love watermelon!Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up. Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    Reply

  25. just happened across your blog needing recipes for watermelon. I made it and my daughter and husband loved it. this is the first homemade icecream my husband has ever had. I added chocolate chips to it. So good!!!! thank you so much for the recipe

    Reply

    • I’m so happy to hear that, thank you so much for sharing! The chocolate chips sound so yummy too, I bet it was delicious. 🙂

      Reply

    • I’ve never made it without one. I am guessing that you need an ice cream maker of some sort in order to make it. I’m sure you could make it into popsicles, but it won’t have the same “ice cream” texture.

      Reply

  27. This is delicious! Usually when I make ice-cream there’s a cup of sugar, and 4 or more egg yolks. So it’s healthier and simpler to make as well! It has opened up so many possibilities… Next time I might change the juice/milk/cream/honey ratios slightly to make it more watermelony. All in all, a fantastic recipe! Thank you!

    Reply

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