Two Ingredient Watermelon Ice Cream is ready in under 10 minutes and all you need is some frozen watermelon and a food processor or blender.
When we were kids and spent long days at the beach in the summers, ice cream was always on the menu at the end of a long day. While I always opted for something creamy like vanilla or chocolate, I have distinct memories of my cousin always reaching for something fruit flavored and her absolute favorite was watermelon sherbet. This simple two ingredient watermelon ice cream recipe reminds me of that sherbet with the perfect punch of rich watermelon flavor and a creamy texture.
There are lots of versions of this two ingredient ice cream recipe and its really up to you to decide which one is your favorite and how healthy you want to be. The healthiest and lowest calorie option is reaching for plain or vanilla yogurt. You can use regular or Greek yogurt, but I find the regular yogurt works best since has a little more liquid and blends into the watermelon more. The next option is using canned coconut milk. You can opt for light or full fat depending on your diet and what you prefer. For Paleo diets, this is the best option. Finally for a more indulgent option, use sweetened canned condensed milk. This version will be the sweetest by far but also packs the most calories and sugar. For something in between, use a combination of any of the options. Personally I love using coconut milk with a couple of tablespoons of sweetened condensed milk.
Here are some things to keep in mind when making this Two Ingredient Watermelon Ice Cream:
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