Dairy Free Watermelon Coconut Ice Cream

Summer is coming which to me is awesome because that means there will be more watermelon in season for me to eat. I am obsessed with watermelon everything, so when I came across this Watermelon Coconut Dairy Free Ice Cream recipe, I had to try it out. I think the best thing about this recipe, besides the awesome ingredients, is that you don’t need a blender to make it!

-How to Make Dairy Free Watermelon Coconut Ice Cream-


  • 1 can full-fat coconut milk
  • 5 pitted Medjool dates
  • ⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract
  • 1½ cups cubed watermelon


  1. Blend all ingredients in a blender and transfer to a brownie or cake pan.
  2. Place in the freezer for 3 hours or until hardened.
  3. Break the frozen watermelon mixture into chunks and place back in the blender.
  4. Blend until a creamy consistency is reached.
  5. Place back in a container or large bowl and place in the freezer to firm up for about 30 minutes.

Serving size: 1 cup Calories: 221 Fat: 18g Carbohydrates: 15g Sugar: 11g Fiber: 1g Protein: 2g

This recipe was by Nutrition in the Kitch, enjoy!

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