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Watermelon Ice Cream
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5 from 1 vote

Easy Watermelon Ice Cream

Watermelon blended with coconut milk, agave nectar, cashew butter, and a hint of vanilla creates a creamy, delicious dairy-free ice cream everyone will enjoy!
Course Dessert
Cuisine American
Prep Time 1 hour
Freezing time 4 hours
Total Time 5 hours
Servings 4
Calories 371kcal
Author Ligia Lugo

Ingredients

  • 2 cups watermelon
  • ¾ cup coconut milk
  • 1 tsp vanilla extract
  • 2 tbsp agave syrup
  • ¾ cup cashew butter

Instructions

  • Remove any seeds from the watermelon.
  • Cut the watermelon and place it in a food blender.
  • Add coconut milk, vanilla, agave, and cashew butter.
    watermelon ice cream
  • Blend until smooth.
    watermelon ice cream blend until smooth
  • Pour the mixture into a 12-hole silicone muffin pan.
    watermelon ice cream
  • Freeze for 1 hour.
  • Once firm, pop out the ice cream and place it in a food blender. Blend until you have a soft serve and serve or pour the ice cream mixture into a freezer-friendly container and freeze for up to 4 hours.
    watermelon ice cream blend again
  • Serve and enjoy.
    Watermelon Ice Cream

Video

Nutrition

Calories: 371kcal | Carbohydrates: 28g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 40mg | Potassium: 349mg | Fiber: 1g | Sugar: 12g | Vitamin A: 432IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 3mg