EASY Watermelon Mint Ice Cream (Technically Sherbet) That’s Dairy-Free, No-Churn, & Totally Yummy!

Nothing says summer like the juicy sweetness of watermelon — and turning it into a creamy, dreamy ice cream takes it to the next level - new summer favorite treat! This dairy-free watermelon ice cream is bursting with fresh, natural sweetness and just the right hint of herbal brightness from garden-fresh mint -- yes I grew this mint on m patio garden. It’s the perfect cool-down treat that feels like the sweetest summery-treat but without any of the guilt of crummy ingredients, making it a favorite for kids and adults alike. Made with frozen organic watermelon, creamy Culina coconut yogurt, fresh mint, and a splash of organic manuka honey, this dairy-free dessert delivers bright, summery flavors with a creamy texture. The fun addition of fresh herbs like mint adds a subtle herbal note, but you can easily swap it with rosemary or thyme for a unique twist or omit the herbs if that's not your vibe.

Watermelon offers a range of health benefits. It’s incredibly hydrating due to its high water content, which helps keep the body cool and refreshed. Watermelon is also rich in antioxidants like lycopene and vitamin C, which support skin health and boost the immune system. Combined with the probiotics and healthy fats from this coconut yogurt, this ice cream makes for a nourishing treat that’s as good for you as it is tasty.

I used my Klean Kanteen lunchbox to store it in the freezer overnight. It worked out perfectly and I really love all their stainless steel products. I use their waterbottles and tumblers and food containers all the time. Check them out!

This recipe is simple. Period. it's kid-friendly, and perfect for watermelon lovers! My toddler especially loved it, making it a great way to introduce fresh fruit and herbs in a fun and creamy form. Whether you enjoy it immediately or after a quick chill in the freezer, this ice cream is a guilt-free way to indulge in something sweet and cooling all summer long. What’s the Difference Between Sorbet, Ice Cream, and Sherbet?

While they’re all delicious frozen treats, the key difference comes down to dairy content and texture:

• Sorbet is completely dairy-free and made with just fruit, water, and sugar. It has a light, icy texture and is perfect for a refreshing, fruit-forward dessert. It’s also typically vegan.

• Ice cream is the richest of the three, made with a base of milk, cream, and sometimes egg yolks. It’s churned for a smooth, creamy texture and has the highest fat content, giving it that indulgent mouthfeel.

• Sherbet lands somewhere in between. It’s made with fruit like sorbet, but includes a small amount of dairy (usually milk or cream) for a slightly creamier texture—though still lighter than traditional ice cream.

Technicaly that would make this a sherbet - a word that most people mispronounce. hah. enjoy our watermelon ice cream, friends.

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INGREDIENTS

4-5 cups frozen watermelon

2 Culina Plain Yogurt Cups (10 ounces total)

small handful of fresh herbs (mint or rosemary or thyme)

2 Tablespoons Manuka honey or maple syrup (optional)

Directions: cut waterelon into bit sizes and place in zip lock bag or freezer safe bag and freeze overnight. It's okay if they stick together you can do that old - bang the bag on the counter to separate the pieces - when you're ready to blend it.

In a food processor (or heavy duty blender) add frozen watermelon, 10 ounces coconut yogurt, fresh mint and honey or maple syrup. Blend til smooth and creamy. You can either eat it like this or place in a food storage container and freeze for 5 hours or overnight. Allow it to sit out a few minutes before you try to scoop it out into a bowl and enjoy.