Haven’t tried watermelon ice cream yet? Oh, what a shame! This is one of those summer recipes you didn’t know you needed — until now.
Every summer I find myself experimenting with fruity desserts, and my absolute favorites are always ice cream recipes. They’re quick, fun, and so satisfying. But among them all, this watermelon ice cream might just be the easiest and most surprising treat of the season!
The Easiest Ice Cream You’ll Make This Summer
Watermelon season is here, and there’s no better way to celebrate than with a scoop (or two) of homemade watermelon ice cream. What makes this recipe so special? It’s one of my all-time favorite “no-churn, no-fuss” summer desserts — creamy, fruity, and shockingly easy to whip up at home.
Forget expensive equipment or fancy steps. This is a “smart ice cream” recipe — no ice cream maker needed, just 3 simple ingredients and a blender. Best part? It freezes beautifully and stays soft and scoopable, even after a night in the freezer.
It’s the perfect treat to enjoy on a sunny afternoon, to serve at a garden party, or to keep in the freezer for those I-need-something-cold-and-sweet moments. Once you try it, this clever little recipe will become your go-to all summer long!
Ingredients for Homemade Watermelon Ice Cream
You’ll only need three ingredients — and they’re all super easy to find. The real secret here is the condensed milk, which works like magic to give the ice cream that perfect texture (even without churning!):
- 550 g watermelon flesh, seedless and chopped (about 3 ½ cups)
- 400 ml sweetened condensed milk (1 2/3 cups)
- 200 g cold whipping cream (about ¾ cup + 1 tbsp)
- Powdered sugar to taste (optional)
How to Make 3-Ingredient Watermelon Ice Cream Without a Machine
Blend the Watermelon
Start by placing the watermelon flesh in a blender and blending until you get a smooth purée. You want it totally liquid, with no chunks.
Add Condensed Milk
Pour in the condensed milk and blend again for a few seconds. You’ll get a creamy, pale pink mixture — this is already looking good!
Whip the Cream
In a large bowl, whip the very cold sweetened cream using a hand mixer until it’s light and fluffy. Don’t overwhip — you want soft peaks.
Fold It All Together
Pour the watermelon mixture into the whipped cream, and gently fold it in with a spatula or low-speed mixer. Be careful not to deflate the cream — your goal is a smooth, airy consistency. Taste the mixture, and if it doesn’t seem sweet enough at this stage, you can add some powdered sugar to taste and mix well.
Freeze
Transfer your watermelon ice cream mixture into a freezer-safe container. Smooth the top, cover, and freeze for at least 5 hours, or overnight for best results.
This no-churn watermelon ice cream is one of those recipes that feels a little too good to be true. With just a blender and a whisk, you’ll have a frozen dessert that’s creamy, fruity, and guaranteed to cool you down on the hottest summer days.
Once you try it, you might never go back to store-bought fruit sorbets again!
Tips for the Best No-Churn Watermelon Ice Cream
- Use ripe and flavorful watermelon for the sweetest taste.
- Make sure your cream is cold from the fridge before whipping.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Can I Use an Ice Cream Maker for Watermelon Ice Cream?
Absolutely! While this recipe is designed to be quick and easy without any machines, you can definitely use an ice cream maker if you have one. Just blend the watermelon and condensed milk as directed, then chill the mixture thoroughly. Once cold, pour it into your machine and churn according to the manufacturer’s instructions. Gently fold in the whipped cream at the end or churn everything together for a super smooth texture.
Either way, the result is a fresh, creamy watermelon ice cream that captures all the flavor of summer in every bite!
How to Store It
Store your watermelon ice cream in an airtight container in the freezer. It keeps well for up to1 month — if it lasts that long!
Why You’ll Love This Watermelon Ice Cream Recipe
This homemade watermelon ice cream is everything you want in a summer dessert: cold, creamy, fruity, and ridiculously easy to make. It’s a no-churn recipe, which means no ice cream maker required—just a blender, a bowl, and your freezer.
Using only three simple ingredients—fresh watermelon, sweetened condensed milk, and whipped cream—you’ll get a light and silky texture that stays scoopable even after hours in the freezer. The natural sweetness of watermelon paired with the richness of the cream makes every bite refreshing yet indulgent.
Plus, it’s:
- Naturally gluten-free, so everyone can enjoy it.
- Kid-approved, but elegant enough for adults.
- A perfect way to use up leftover watermelon before it gets forgotten in the fridge.
Once you try it, you’ll want to make it all summer long.
Creamy Homemade Watermelon Ice Cream Without a Machine and With 3 Ingredients
Ingredients
- 550 g watermelon flesh seedless and chopped
- 400 ml sweetened condensed milk
- 200 g cold whipping cream
- Powdered sugar to taste optional
Instructions
- Start by placing the watermelon flesh in a blender and blending until you get a smooth purée. You want it totally liquid, with no chunks.
- Pour in the condensed milk and blend again for a few seconds. You’ll get a creamy, pale pink mixture — this is already looking good!
- In a large bowl, whip the very cold sweetened cream using a hand mixer until it’s light and fluffy. Don’t overwhip — you want soft peaks.
- Pour the watermelon mixture into the whipped cream, and gently fold it in with a spatula or low-speed mixer. Be careful not to deflate the cream — your goal is a smooth, airy consistency.
- Taste the mixture, and if it doesn’t seem sweet enough at this stage, you can add some powdered sugar to taste and mix well.
- Transfer your watermelon ice cream mixture into a freezer-safe container. Smooth the top, cover, and freeze for at least 5 hours, or overnight for best results.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
