Viral 2-Ingredient Watermelon Ice Cream (No Churn Watermelon Ice Cream)

This Viral Watermelon Ice Cream is the refreshing summer dessert everyone is making. Made with frozen seedless watermelon and heavy whipping cream, this no churn watermelon ice cream recipe creates a light, fluffy treat with a creamy texture and fresh watermelon flavor. No ice cream maker is needed, making it one of the easiest frozen desserts for hot summer days. Whether you discovered it on TikTok or you’re looking for a fun way to use fresh watermelon during watermelon season, this recipe is sure to become a new favorite.

Watermelon Ice Cream

If you’ve spent any time on TikTok lately, you’ve probably seen this creamy watermelon ice cream everyone is talking about. 

Made with frozen seedless watermelon and heavy whipping cream (plus three other optional ingredients), this no churn watermelon ice cream recipe creates a light, fluffy dessert with a creamy texture and fresh watermelon flavor. 

It’s a fun, refreshing treat with a delicious and unique flavor that’s perfect for hot summer days and one you’ll want to make all season long.

And if you want your ice cream a little creamier, you can make an easy 3-ingredient watermelon ice cream by adding sweetened condensed milk to the ice cream mixture, and gosh, it makes the best homemade ice cream!

Why You’ll Love This Recipe

• No food processor or ice cream maker is required. Made with just two or three simple ingredients
• Light, creamy, and refreshing
• Mixed right inside the watermelon shell
• Easy to customize with condensed milk, vanilla, and/or lime
• Perfect for summer parties, cookouts, and family gatherings

Tools Needed

• Sharp knife
• Spoon or melon baller
• Plastic wrap
• Mixing spoon
• Measuring cups and spoons

Ingredients

You can grab everything you need for this 2- or 3-ingredient watermelon ice cream recipe at your local grocery store. Or if it’s peak summer season – grab a fresh melon at your local fruit stand!

• Seedless watermelon
• Heavy whipping cream (very cold)
• Sweetened condensed milk (optional)
• Vanilla extract (optional)
• Pinch of salt (optional)

Optional Garnishes

• Fresh watermelon cubes
• Lime zest
• Fresh mint leaves
• Drizzle of sweetened condensed milk

Ingredient Notes

• Watermelon. For the best results, choose a ripe watermelon with a creamy yellow field spot and a hollow sound when tapped. A seedless watermelon works best because it is easier to scrape and gives the finished dessert a smoother texture. If you don’t use a seedless watermelon, you have to deal with the watermelon seeds when making this no-churn ice cream.
• Heavy Whipping Cream. Whipping cream creates the rich, creamy consistency that makes this dessert taste similar to homemade ice cream. If your watermelon isn’t especially sweet, add a little sweetened condensed milk for an even sweeter and creamier texture.
• Vanilla Extract & Salt. The vanilla and pinch of salt are optional, but they help enhance the watermelon flavor.

Find the complete recipe with ingredient measurements in the recipe card below.​

How to Make Watermelon Ice Cream

1. Cut the watermelon in half. Using a spoon or melon baller, remove a portion of the watermelon from the center of one half, creating a well large enough to hold the cream.

Note: Leave plenty of watermelon around the sides and bottom,you are not hollowing out the watermelon.( Enjoy the removed watermelon or reserve it for another use.)

2. Cover half the watermelon in cling wrap. Place it into the freezer and freeze overnight, or until completely frozen.

3. Remove the frozen watermelon from the freezer. Remove the cling wrap. Pour the cold heavy whipping cream into the well in the center. If using sweetened condensed milk, vanilla, or salt, add them at this time.
4. Using a sturdy spoon, scrape the frozen watermelon flesh surrounding the well. As the frozen watermelon shavings fall into the cream, stir to combine.

5. Continue scraping and mixing until the cream becomes thick, fluffy, and pale pink, with the texture of a soft frozen dessert.
6. Serve immediately directly from the watermelon shell, or scoop into serving dishes.
7. Garnish with watermelon cubes, lime zest, fresh mint leaves, or a drizzle of condensed milk.

8. For a firmer texture, place the mixed dessert in the freezer for 10-15 minutes before serving.

Watermelon Popsicle Recipe

If you have leftovers or want to make this recipe even more fun, the best way to use the extra frozen watermelon cream is by turning it into watermelon popsicles! 

Simply spoon the finished watermelon snow cream into popsicle molds or ice cube trays. If using ice cube trays, insert small popsicle sticks once the mixture begins to firm up, or freeze the cubes and enjoy them as bite-sized frozen treats. 

Freeze for at least 3-4 hours, or until completely solid. The popsicles won’t be quite as light and fluffy as the freshly made snow cream, but they’ll still have that sweet, creamy watermelon flavor and make a refreshing treat on a hot day.

Tips for Success

• Freeze the watermelon completely before making the dessert.
• For the creamiest texture, whip the heavy cream to soft peaks before adding it to the frozen watermelon.
• Use a ripe, sweet watermelon for the best flavor.
• Keep scraping until plenty of frozen watermelon is mixed into the cream. The more you scrape, the pinker and more flavorful the dessert becomes.
• Add a little fresh lime zest before serving for extra brightness.

Storage

Because this easy watermelon ice cream recipe is made from scraped frozen watermelon and fresh cream, it’s best enjoyed immediately after mixing. However, you can store leftovers.

Refrigerator

• Not recommended.
• The frozen watermelon crystals will melt, creating a watery, separated mixture.

Freezer

• Transfer the leftover watermelon mixture to an airtight freezer-safe container.
• Freeze for up to 1 week for best flavor and texture.
• If you store it in a loaf pan, cover the surface with plastic wrap before sealing to help prevent ice crystals.

To Serve After Freezing

• Let stand at room temperature for 10-15 minutes before scooping.
• Stir gently if any separation has occurred.
• If the texture becomes too icy, blend briefly or fold in a splash of heavy cream.

Frequently Asked Questions

Is this really ice cream?

Not exactly. It’s best described as a no-churn watermelon snow cream. It has a creamy, ice cream-like texture, but instead of using a traditional ice cream base, frozen watermelon is scraped into cream until it becomes light, fluffy, and scoopable.

Can I use any size watermelon?

Yes. A small to medium seedless watermelon works best because it freezes more quickly and is easier to handle, but you can use a larger watermelon if needed.

Do I have to use a seedless watermelon?

Seedless is highly recommended. While you can use a watermelon with seeds, they’ll make scraping more difficult and can affect the smooth texture of the finished dessert.

How much watermelon should I remove?

Remove just enough from the center to create a well for the cream. Leave plenty of watermelon around the sides and bottom. You’re not hollowing out the entire watermelon.

Can I whip the cream first?

Yes. Whipping the heavy cream to soft peaks before adding it to the frozen watermelon creates a richer, fluffier texture.

Can I use whipped topping instead of heavy cream?

You can, but heavy whipping cream gives the creamiest flavor and best texture.

Do I need to add sugar?

Not necessarily. A ripe watermelon is often sweet enough on its own. If you’d like a sweeter dessert, stir in sweetened condensed milk, honey, or your favorite sweetener.

Can I make it sweeter?

Yes. If your watermelon isn’t very sweet, add sweetened condensed milk, honey, or your preferred sweetener to taste.

Why isn’t my dessert turning pink?

Keep scraping more frozen watermelon into the cream. The color becomes deeper and more vibrant as more watermelon is incorporated.

Why is my snow cream too thin?

Your watermelon may not have been frozen long enough, or you may have added too much cream. Place the mixture in the freezer for 10 to 15 minutes, then stir again before serving.

Why is my snow cream too icy?

Continue scraping and mixing the frozen watermelon into the cream until fully incorporated. Using whipped cream instead of liquid cream can also create a smoother, fluffier texture.

Can I make this ahead of time?

Yes. You can freeze the prepared watermelon for up to 1 month. For the best texture, add the cream and make the snow cream just before serving.

Can I make this dairy free?

Yes. Replace the heavy whipping cream with full-fat coconut cream or chilled canned coconut milk. The flavor will be slightly different, but it will still be creamy and delicious.

How should I store leftovers?

Transfer leftovers to an airtight container and freeze for up to 1 week. Let the snow cream soften at room temperature for 10 to 15 minutes before serving for the best texture.

Recipe Notes

• Seedless watermelon gives the best texture.
• A sweet, ripe watermelon makes all the difference in flavor.
• Whipping the cream before mixing creates an even creamier dessert.
• The watermelon shell doubles as both the mixing bowl and serving dish.
• While this viral recipe is called watermelon ice cream, the texture is somewhere between homemade ice cream, shaved ice, and snow cream.

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