Watermelon Ice Cream

Watermelon Ice Cream

Author Veg Life Staff


  • 3/4 C of Sugar
  • 1 C Almond Milk
  • 3/4 C Canned Coconut Milk you can also use vegan creamer here
  • 1 tsp Vanilla Extract
  • 1 Tbl Cornstarch
  • About 2-1/2 C of Pureed & Strained Watermelon Juice I used about 1/2 of a mini watermelon


  • In a medium saucepan over medium-high heat, combine the sugar, almond milk, coconut milk and cornstarch. Heat until bubbly and thickened. It will continue to thicken as it cools. Once cool, add the vanilla.
  • Refrigerate until thoroughly chilled.
  • Meanwhile, puree enough chilled watermelon cubes to equal 2-1/2 cups after straining,
  • Combine both mixtures and pour into an ice cream maker. Process for 20 minutes or per manufacturer's instructions.
  • It's ready to eat soft-serve at this point, but you can freeze for a few hours to make it scoop-able. An ice cream scoop dipped in warm water helps a lot here.
  • Garnish with wedges of watermelon and fresh mint.
  • Store in a covered container in the freezer.