Watermelon Mint Nice Cream is the perfect summer treat, not too sweet, and bursting with that fresh mint flavor. It can be an aperitif or a digestif or simply just an afternoon snack. All options are light, fluffy and refreshing. This ice cream is vegan and only contain a few ingredients! No ice cream maker even necessary! Just make sure and buy that really heavy watermelon, because it means it’s packed with extra flavor!
I’ve been growing mint this summer and got this celebrate kit from Mod Sprout. It came with a mint muddle and little bowl to de-stem the mint leaves. I love the packaging and the color of the pot and I can’t wait to reuse it for another plant! It also makes a great gift for a house warming party or birthday present, especially if you add a fun recipe like this tied to the gift! I thought, why not use mint in a watermelon summer ice cream? Mint is such a refreshing herb, how could I not add it to everything when the temperatures are north of 100!
What’s great about this recipe is that you don’t need an ice cream machine. It doesn’t produce those annoying ice crystals like a lot of ice cream, and it stays soft and fluffy in the freezer. After experimenting with a few ratios of watermelon to coconut milk, this was my favorite. If you want a full fat version, you can swap the coconut milk with heavy cream.
What You Need...
A can of coconut milk. Not the coconut milk you buy in a carton, but the canned section. They will have a lot of options but I love Native Forest and Thai kitchen. Make sure it is organic.
A juicy watermelon
Maple syrup- this depends on how sweet you like it. Since the coconut milk doesn’t have much sugar in it, you may want to add some. Blend everything except the maple and add it to your liking!
How to Pick the Perfect Watermelon
Thump it with your thumb and index finger. It should sound hollow, meaning it’s ripe and juicy. So put your hear down and listen in. No one will think you’re weird at the grocery store.
It should have a yellow, cream- colored splotch on its side. That’s where it rested on the ground when it grew. Yellow means ripe!
Pick it up. If it’s heavy, that’s a good sign!
Check for a uniform shape
Look for dots in line… these are pollination points. The more the better…
When you arrive to a party, say “I carried a watermelon” …. Can you name the movie!?
Once you blend it up, freeze it in a cake pan for about four hours, and remove and then blend it again in your vitamix or food processor. It’s a great slushie then, or put it back in the cake pan and refreeze it for about an hour for ideal texture. It’s so cute served in little cordial glasses garnished with a sprig of mint! These make the perfect summer dessert if you are wanting something really light! Enjoy!
Two Ingredient Watermelon Mint Ice Cream!
This refreshing, light and fluffy watermelon mint sherbet is the perfect afternoon delight on a hot summer day!
- Prep Time5 min
- Yield8 small servings
For the burger
- 5 cups watermelon
- 1/4 cup mint
- 1 can organic coconut milk (I love native forest or Thai kitchen)
- 2 tablespoons maple syrup
- A pinch of a salt
Preparing the spices
Dice only the juiciest part of the watermelon into cubes. Blend it with all the ingredients in a high power blender like a vitamix.
Pour into a cake pan and freeze for about four hours.
Take out and use a knife to cut into chunks. Put back into the blender and blend until smooth.
Spread back into the same cake pan and freeze for another hour or so. Check on consistency to see how frothy you would like it!
Serve it in cordial glasses and garnish it with a few mint leaves and serve it on a silver tray. Of course!