Watermelon Ice Cream

Watermelon ice creamI’m Feeling Meloncholy…

…but I’m not sad (or very bad at spelling!), I’m just going melon crazy because today is National Watermelon Day!

It’s been crazy hot here in Seattle, so it’s not been the greatest timing for me to start running again. I love my regular running route around South Lake Union, with the bounty of sea planes and yachts to distract me and take my mind off the pain and exhaustion. However, this summer’s hot temperatures have made the run almost unbearable – as if running wasn’t difficult enough?! – so I’ve been only too pleased to jump on this year’s watermelon craze and get my fill of this cooling and hydrating summer fruit.

Consisting of 92% water, watermelon is not only great for hydration, but also for your waistline. However, tasty as it may be, cubed watermelon can be a little boring, so I’ve been experimenting with ways to make this juicy fruit more exciting.

watermelon pina colada

Grilled watermelon salad is a dish I’d never heard of until this summer – and now it’s everywhere! – but I wanted to put in a little more effort than just throwing a slice on the grill. After much deliberation, experimentation and frustration, I have finally discovered two irresistible Watermelon Recipes to share with you: today’s Watermelon Ice Cream Recipe and a Watermelon Piña Colada Cocktail Recipe that’ll be up on the blog as soon as I’ve sobered up – it was crazy good!

watermelon ice cream tubThis recipe is super tasty and really easy to prepare. It is a no-churn ice cream recipe so you don’t need a fancy ice cream maker and it only requires 4 basic ingredients – so what’s stopping you?!

If you like the Tovolo Glide-A-Scoop Ice Cream Tub featured in this post, you can buy it from Amazon in most countries.

Watermelon Ice Cream

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 2 Cups Watermelon Cubes
  • 2 Cups Whole Milk
  • 2 Tbsp Sugar
  • ¼ Tsp Vanilla Extract


Place all of the ingredients into a blender and blend until smooth.

Pour the mixture into an ice cream tub or loaf pan and freeze for 3 hours.

Remove from the freezer, place back in the blender and blend again. 

Return to the tub or loaf pan and freeze for another hour, or until the ice cream is firm.

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