🍉 Watermelon Ice Cream

This Watermelon Ice Cream is not only delicious and hydrating—it’s also visually fun to make and serve! Blended with soy yogurt and vegan milk for extra creaminess, and stabilized with xanthan gum for a smooth texture, it’s poured back into the natural shell and frozen into the ultimate popsicle-style dessert. Perfect for summer parties or cooling off on a hot day.

Kitchen Tools

• Hand blender

• Tray (for freezing the shell)

Ingredients

• 100 g / 3.5 oz watermelon (pulp, seeds removed)

• 120 ml / 4 fl oz soy yogurt

• 10 ml vegan milk (almond, oat, or soy)

• 3 g xanthan gum

• Sweetener of choice (optional)

Instructions

1. Prepare the watermelon shell: Cut a thick slice of watermelon and carefully remove the inner pulp without damaging the outer shell. Set the shell aside on a tray.

2. Remove seeds: Take out all the seeds from the watermelon pulp and dice it.

3. Blend the mixture: Place the watermelon pulp in a blender. Add the soy yogurt, vegan milk, xanthan gum, and your preferred sweetener. Blend until smooth.

4. Assemble the ice cream shell: Place wooden sticks upright in the watermelon shell (partially inside, partially sticking out).

5. Fill and freeze: Pour the blended mixture into the hollowed-out shell. Carefully place the whole setup in the freezer.

6. Freeze completely: Let freeze for several hours or overnight until solid.

Serving Ideas

• Slice into segments for easy grab-and-go ice pops

• Sprinkle with shredded coconut or mint leaves before serving

• Drizzle with lime juice for a zesty finish

Storage

Store frozen for up to 1 week. Serve directly from the freezer.

This Watermelon Ice Cream is a creative, hydrating way to enjoy fruit—and it doubles as a show-stopping dessert centerpiece!