Watermelon Ice Cream with 2 Ingredients

A close-up of a spoon holding pink mousse topped with small pieces of red fruit, with a blurred background.

Watermelon Ice Cream with 2 Ingredients

This homemade watermelon ice cream is smooth, refreshing, and packed with real watermelon flavor. Made with only two ingredients and no ice cream maker, it blends into a vibrant frozen dessert with very little effort.

Course Dessert, Desserts, Snack, Snacks

Cuisine American, International

Keyword coconut milk, food processor, freezer, fresh watermelon, frozen watermelon, ice cream maker, ice cream recipe, make watermelon ice cream, no-churn, sweet watermelon, sweetened condensed milk, watermelon, watermelon flavor, watermelon ice cream

Prep Time 15

Freeze 2

Servings Servings

Calories 2974kcal

Author Zuzana Paar

Equipment

1 High Speed Blender or Food Processor
1 Small Freezer-Safe Container
1 Spatula
1 Ice Cream Scoop

Ingredients

2 Cups Frozen Watermelon Cubes
½ Cup Sugar Free Condensed Milk

US Customary - Metric

Instructions

Use fully frozen watermelon cubes, measure the condensed milk, and have your blender and container ready before starting.
Blend frozen watermelon and sugar-free condensed milk until thick, smooth, and creamy.
Transfer to a freezer-safe container, cover, and freeze about 2 hours until scoopable.
Let sit 2–3 minutes, then scoop and serve immediately for the best texture.

Notes

Use a shallow container rather than a deep one so the mixture freezes evenly from edge to edge without hard corners and a soft center.
Do not overblend once the mixture is smooth, as the friction from the blender can start to warm the frozen watermelon before it goes into the freezer.
If the ice cream gets rock solid after a longer freeze, move it to the fridge for 10 minutes rather than leaving it at room temperature, which softens it unevenly.
Coconut milk can substitute for the condensed milk at the same quantity if you prefer a dairy-free version, though the texture will be slightly less creamy.

Nutrition