Low Sodium Watermelon Ice Cream
Cool off with this refreshing and guilt-free **Low Sodium Watermelon Ice Cream**, a creamy frozen treat that’s as simple as it is delicious! Made with just five wholesome ingredients—juicy seedless watermelon, velvety full-fat coconut milk, a hint of lime juice, fragrant vanilla extract, and an optional touch of natural sweetener—this homemade ice cream is a breeze to prepare with no added salt or artificial additives. Perfect for summer, this dairy-free dessert blends the naturally hydrating sweetness of frozen watermelon with the rich creaminess of coconut milk to create an irresistible scoopable texture. Whether enjoyed soft right after blending or firmed up in the freezer, this easy, no-cook recipe is sure to become a family favorite. Plus, its naturally vibrant color makes it a showstopper for entertaining or a fun way to indulge in a nutritious dessert.
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Ingredients
- 4 cups Fresh watermelon (seedless, cubed)
- 1 cup Unsweetened coconut milk (full-fat, canned)
- 2 tablespoons Honey or maple syrup (optional, based on sweetness preference)
- 1 tablespoon Fresh lime juice
- 1 teaspoon Vanilla extract
Directions
Step 1
1. Begin by placing the cubed watermelon onto a baking sheet lined with parchment paper. Spread the cubes out so they do not overlap. Freeze the watermelon cubes for 4-6 hours or overnight, until they are fully frozen.
Step 2
2. Once the watermelon is frozen, transfer it to a high-speed blender or food processor.
Step 3
3. Add the coconut milk, fresh lime juice, vanilla extract, and optional honey or maple syrup to the blender.
Step 4
4. Blend the mixture on high until it becomes smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is thoroughly blended. Add a tiny splash of coconut milk if the mixture seems too thick to blend easily.
Step 5
5. Taste the mixture and adjust sweetness if necessary by adding a little more honey or maple syrup, blending again to incorporate.
Step 6
6. Transfer the mixture to an airtight, freezer-safe container. Smooth out the top with a spatula.
Step 7
7. Freeze the ice cream for 2-3 hours to allow it to firm up to a scoopable consistency. For a softer texture, you can enjoy it immediately after blending.
Step 8
8. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
| Serving size | (1249.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 978.9 |
| Total Fat 58.4g | 0% |
| Saturated Fat 50.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 50.9mg | 0% |
| Total Carbohydrate 123.2g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 101.1g | |
| Protein 10.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 112.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1735.0mg | 0% |
Source of Calories