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No-Churn Watermelon Coconut Ice Cream​

I don’t know about you but watermelons are one of the first things that come to mind when I think of crowd-pleasers. It’s a staple at any of our home summertime gatherings or children’s birthday parties.

Watermelons are incredibly versatile – making them an easy addition to fruit platters, salads, drinks, or home-made ice blocks.

Having spent my childhood in the tropics, watermelons were always readily available. When I resettled in Australia as an adult, however, I was living in a country with four seasons so I savoured every chance I got to have this fruit.

When I came across this recipe from Nutrition in the Kitch, I was super excited because it’s a recipe that can be easily carried over from summer to another season. It’s so creamy, rich and satisfying!

I hope you enjoy it too!

No Churn Watermelon Coconut Ice Cream


1 ½ cups cubed watermelon

1 can full fat coconut milk

5 pitted medjool dates or 2 tbs of honey

A drop of vanilla extract

Pinch of salt


  1. Blend all ingredients in a high speed blender before transferring to an 8” brownie pan.

  2. Freeze for 3 hours or until hardened.

  3. Remove from freezer and break frozen mixture into chucks.

  4. Reblend chunks until creamy and refreeze for 30-60 minutes.

  5. Scoop, share, and enjoy!


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