This watermelon ice cream is creamy and sweet. The ice cream only needs 2 ingredients and you don’t need an ice cream maker to make it. The ice cream makes a cool and refreshing dessert.
Watermelon ice cream scoops in a small white bowl

It’s watermelon season and this watermelon ice cream is a delicious way to enjoy watermelon. All you need are 2 ingredients to make this dessert and no churning or ice cream maker is required.

Ingredients

  • Watermelon
  • Condensed milk

Watermelon: This recipe is made with fresh watermelon. The watermelon is cut into cubes and frozen before using.

Condensed milk: Sweetened condensed milk makes the ice cream creamy and soft.

How to Make Watermelon Ice Cream

  • Cut watermelon into approximate 1-inch cubes. Spread in a single layer on a parchment paper lined baking sheet and place into the freezer to freeze.
  • Add frozen watermelon to a food processor and pulse until the texture resembles a sorbet. Add condensed milk and blend until creamy and smooth.The steps to make watermelon ice cream in a food processor
  • You can serve immediately or place the ice cream in the freezer for 1-2 hours for a firmer consistency.

A bite taken from a scoop of watermelon ice cream

Expert Tips

  • The sweetened condensed milk is needed to make the ice cream soft and creamy. It also adds sweetness while keeping the ice cream smooth. Other sweeteners can make the ice cream gritty or icy.
  • If you need this ice cream to be dairy-free, you can try using sweetened coconut condensed milk.

Watermelon ice cream in a loaf pan with three scoops on top

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5 from 5 votes

2 Ingredient Watermelon Ice Cream

Cool, creamy, and made with just frozen watermelon and sweetened condensed milk, this easy ice cream comes together in minutes—no churn required. It’s a fun way to use up extra watermelon and makes a refreshing, fruity treat with a soft serve–like texture.
Servings: 6 servings (1/2 cup per serving)
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 4 cups (536g) seedless watermelon, cut into 1-inch pieces
  • 1/4 cup (67g) sweetened full fat condensed milk

Instructions
 

  • Spread watermelon in a single layer on a parchment-lined baking sheet. Freeze until solid, at least 4 hours or overnight.
  • Add the frozen watermelon to a food processor. Pulse until it starts to break down into a crumbly, sorbet-like texture, scraping down the sides as needed.
  • Add sweetened condensed milk and blend until smooth and creamy, like soft serve. Taste and add more condensed milk if needed for sweeter taste.
  • Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer scoop. Store any leftovers in an airtight freezer-safe container in the freezer.

Notes

  • This recipe yields approximately 3 cups of ice cream. The nutrition estimate is for 1 (1/2 cup) serving.
Serving: 1serving, Calories: 65kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 11mg, Fiber: 1g, Sugar: 12g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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