Spoon Simple
No-Churn Watermelon Ice Cream
The viral summer dessert — frozen watermelon scraped with cream into a fluffy sherbet-like treat. Two ingredients, five minutes of scraping, and the most refreshing thing on your feed.
Prep 10 min
Cook 0 min
Total 10h 10m
Serves 6
Ingredients
Step 1 — Freeze the watermelon
- 1 medium seedless watermelon
- Plastic wrap
Step 2 — Scrape into sherbet
- 1 cup heavy cream or whole milk
- Honey or maple syrup (for drizzling)
- Fresh mint (optional)
Instructions
- 1
Freeze the watermelon bowl
Cut the watermelon in half. Scoop a large bowl-shaped indent in one half, leaving about 1 inch of flesh on the bottom and sides. Wrap tightly in plastic and freeze at least 8 hours or overnight until completely solid.
- 2
Scrape into ice cream
Remove the frozen watermelon from the freezer. Pour cream or milk into the hollow. Use a fork or spoon to scrape and stir the frozen watermelon flesh into the cream, working from the sides inward. Keep scraping 4–6 minutes until the mixture turns light pink and fluffy like soft-serve. It should be cold and scoopable.
- 3
Serve immediately
Scoop into bowls right away — this does not hold well once it starts melting. Drizzle with honey and garnish with mint if desired.
Nutrition per serving: 120 cal · 2g protein · 18g carbs · 5g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
