Frozen Watermelon Dessert

A glass dessert dish filled with pink watermelon sorbet topped with diced watermelon pieces, with a spoon and scattered watermelon cubes nearby.

This two ingredient frozen watermelon dessert is a simple way to turn fresh fruit into a creamy, refreshing treat. With the right freezing method, it scoops smoothly and keeps its natural flavor.

Course Dessert

Cuisine American, International

Keyword blend, chunk, cool, cube, delicious, freeze, frozen treat, frozen watermelon, honey, ingredient, lemon juice, mint, recipe, store, summer, sweet, treat, uice

Prep Time 15

Freeze 2

Servings Servings

Calories 1502kcal

Author Zuzana Paar

Equipment

1 Blender or Food Processor
1 Spatula
1 Container
1 Ice Cream Scoop
1 Bowl

Ingredients

4 Cups Frozen Seedless Watermelon cut into cubes
1 Cup Sugar Free Condensed Milk

US Customary - Metric

Instructions

Use fully frozen watermelon cubes; freeze fresh cubes beforehand if needed.
Blend watermelon with sugar-free condensed milk until smooth, scraping sides as needed.
Transfer to a container and freeze about 2 hours until scoopable.
Let sit briefly, then scoop and serve, adding mint if desired.

Notes

If your blender struggles with fully frozen fruit, let the cubes sit on the counter for 3 to 4 minutes before blending, just enough to take the edge off without thawing them.
A loaf pan works better than a wide shallow container for this dessert. The depth keeps the mixture from freezing too hard at the edges, while the center stays soft.
For a more intense watermelon flavor, add a small pinch of salt before blending. It sharpens the fruit flavor without making the finished dessert taste salty.
Leftovers kept longer than 24 hours will freeze rock solid. Move the container to the fridge for 10 to 15 minutes before scooping rather than leaving it at room temperature, which softens it unevenly.
Chocolate chips or small chunks of dark chocolate stirred in just before the final freeze add a nice contrast to the sweetness of a watermelon-and-chocolate pairing.

Nutrition