Watermelon Ice Cream

Happy National Watermelon Day!

I love frivolous holidays, and I could probably eat a whole watermelon (by myself, and quickly) if you weren’t watching me.

That’s why I love this watermelon ice cream recipe from Eating Well. So simple to make.

Notice the cute little dots? Don’t they look like seeds?

I tossed a few blueberries into the blender just for the effect.


1-1 1/2 cups watermelon (frozen if you don’t have an ice cream maker.

4 T vanilla yogurt or non-dairy milk (or a combination of both; yogurt will make for a creamier texture thought)

1 t stevia or other sweetener

1 T freshly-squeezed lime juice

dash of vanilla

the scantest pinch of salt

Optional: blueberries for effect


-Combine all ingredients in a blender until liquefied. Transfer to ice cream maker and prepare as directed.

-Alternatively, if you don’t have an ice cream maker, simply freeze the watermelon in small chunks beforehand. Blend until you reach a consistence you like (too thin and you’ll have a frosty drink instead (like my watermelon-banana frosty).


3 thoughts on “Watermelon Ice Cream

  1. Pingback: National Watermelon Day – My Lovely Little Spot

  2. Pingback: Peachy Good Instant Ice Cream | Collegiate Culinaire

  3. Pingback: Mango Ice Cream | Collegiate Culinaire

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