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No Churn Dairy Free Watermelon Ice Cream

Makes 4 Servings

Macros: 221 cal, fat 12g, carbs 31g, protein 2g, fibre 1g


1 can full fat coconut milk

5 pitted medjool dates or 2 tablespoons of honey

⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract

pinch of salt

1½ cups cubed watermelon


Blend all ingredients in a blender and transfer to a brownie or cake pan.

Place in the freezer for 3 hours or until hardened.

Break frozen watermelon mixture into chunks and place back in the blender.

Blend until a creamy consistency is reached.

Place back in a container or large bowl and place in the freezer to firm up for about 30 minutes.


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