Watermelon ice cream is a refreshing and healthy dessert, perfect for hot summer days. This homemade ice cream recipe uses only natural ingredients: frozen watermelon, coconut milk, honey, and a touch of lemon. It's an ideal option for those looking for a dairy-free, vegan, and refined sugar-free dessert, as the sweetness comes from the fruit and honey. The texture is smooth and creamy thanks to the coconut milk, and its intense watermelon flavor appeals to both kids and adults.
The preparation is very simple: just freeze the watermelon, blend it with the rest of the ingredients, and freeze the mixture in molds. The result is a creamy ice cream, without ice crystals, that melts in your mouth. You can decorate it with melted dark chocolate for a delicious contrast.
This recipe is perfect for using ripe watermelon, and it allows for variations: you can substitute honey with agave syrup or sweetener, and add fresh mint or lime zest for an aromatic touch. If you don't have coconut milk, you can use Greek yogurt or almond cream.
Prep
15 min
Servings
8
Cut the watermelon into small pieces (check that it has no seeds) and store it in an airtight bag. Freeze for at least 4 hours. Remove from the freezer and grind it little by little together with the rest of the ingredients until you reach a smooth mixture. Watermelon is sweet, but if you prefer it even sweeter, use sweetener. For a better result, leave the can of coconut milk in the fridge overnight so that the solids separate. You can use the remaining liquid in shakes.
Fill the ice cream molds and freeze. Leave it for more than 8 hours in the freezer. When they are ready, melt the chocolate in the microwave and fill a pastry bag, do not use it when the chocolate is hot, wait for it to warm up a little and at the time of use cut the tip very little and decorate.
