Three Ingredient Vegan Watermelon Ice Cream

Everything about summer should be easy. And nothing is easier than this three ingredient vegan watermelon ice cream. Sweet, juicy watermelon, creamy coconut milk and a bit of agave is all it takes to make homemade vegan ice cream bursting with watermelon flavor.

For more watermelon recipes, try my Jalapeño Lime Watermelon Jerky.

Is there anything more summery than watermelon and ice cream? I don’t think so. Today we’re combining two warm-weather icons for a dessert that makes summer days even sweeter. A few ingredients and an ice cream maker is all you need to make one of the most delicious ice creams I’ve ever had.

I have been making variations of this recipe for about five years now, ever since seeing something similar in Joanna Gaines’ Magnolia magazine. Joanna used sweetened condensed milk and watermelon for a two ingredient version, but for those seeking something with more natural vibes, this is the perfect thing.

Using basic ice cream making skills, you can enjoy this plant-based treat bursting with a generous helping of watermelon for a super fresh, yet creamy summery treat. Honestly, the hardest part is waiting while it freezes.

Ingredients for Vegan Watermelon Ice Cream

Watermelon – aka the Unofficial Fruit of Summer. Juicy chunks of real watermelon give this ice cream such a fresh flavor and make it just a smidge healthier than your standard vegan ice cream. Due to the high water content in watermelon, the texture of this ice cream is somewhere between ice cream and sherbet.

Coconut Cream – the vegan’s answer to heavy whipping cream. This easy plant-based swap lends to the creamy, rich texture of the ice cream. If you choose to substitute the coconut cream for coconut milk the ice cream will be thinner and more icy. Hate to break it to ya, but higher fat content means creamier ice cream.

Agave – A semi-healthy sugar alternative. Agave nectar has a low glycemic index which means it won’t spike your blood sugar the way cane sugar would. I wouldn’t necessarily call it healthy though, so if you are looking for something a bit cleaner, I am a fan of Joolie’s date syrup. Note that it may darken the ice cream a bit. I chose agave in this recipe mostly to preserve the beautiful pink color of the watermelon. However, if you luck up on an extra sweet watermelon this summer, you may not need a sweetener at all.

How to Make This Ice Cream

Prep – Cut watermelon into 1 inch chunks, and refrigerate watermelon and coconut cream overnight. Many ice cream makers will require overnight freezing, so check yours for instructions.

Blend up the base — Combine coconut cream, watermelon chunks and agave nectar in a blender and blend until smooth.

Churn the ice cream — The exact churn time will vary depending on what machine you have, so read the manufacturer’s instructions and churn the ice cream base until frozen.

Assemble and freeze — Scoop the ice cream into a freezer-safe container then freeze the ice cream for 3-4 hours. Scoop and serve immediately, as additional freezer time will harden the ice cream completely.

Note: if you choose to substitute the coconut cream for coconut milk the ice cream will be thinner and more icy. Hate to break it to ya, but higher fat content means creamier ice cream.

Supplies You’ll Need for Creamy Vegan Ice Cream

Ice Cream Maker: As much as I love all the no-churn ice cream recipes out there, coconut cream just doesn’t get as fluffy without using a traditional ice cream maker. This is the ice cream maker I received as a wedding present and love, but you can use any ice cream maker than you feel comfortable with.

Blender or Food Processor: Any blender or food processor will get the job done of pureeing the coconut cream and watermelon into a smooth consistency. I recommend blending until the mixture is completely smooth, to avoid watermelon chunks that could get watery and create an uneven consistency in the ice cream. Watermelon freezes pretty easily and shouldn’t be a problem.

Freezing and Storing

A glass dish or stainless steel tray is perfect for storing your ice cream. However, it will not retain the same creamy consistency after about 4 hours so I recommend consuming immediately. That’s not the worst news ever, right?

I hope you enjoy this summer treat as much as I do! Please share how it turns out on Instagram if you enjoyed it and tag @girlaboutgreens.

xoxo