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Watermelon Mint Ice Cream

  • Prep Time: 10
  • Cook Time: 4 hours (chilling time)
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american


Summertime in a scoop! Easy Watermelon Mint Ice Cream made with frozen watermelon, coconut cream, and fresh mint. Perfect as soft-serve or scooped!


  • 1 cup (225g) coconut cream*
  • 5 cups (500g) frozen watermelon
  • A handful of fresh mint
  • 2 tbsp (40g) maple syrup (optional)
  • Pinch of salt


  1. Combine all the ingredients in a high speed blender or food processor. Blend, using the tamper or stopping to scrape down the sides as needed, until creamy and smooth.
  2. Eat immediately as soft serve OR freeze for 3-4 hours until scoop-able.
  3. Enjoy!


*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight.


  • Serving Size: 2 scoops
  • Calories: 297
  • Sugar: 9
  • Fat: 11
  • Carbohydrates: 13
  • Protein: 2

Keywords: frozen, ice cream, blender, no churn, vegan, dairy-free