So I’m not really sure what to call this watermelon dessert creation. I don’t think it’s a watermelon sorbet, since it contains coconut milk. It’s not as creamy as most of my coconut milk ice creams, so it doesn’t seem quite right to call it watermelon ice cream. So I’m going with watermelon sherbet.
Regardless of what you call it, though, this recipe is delicious. It’s a slightly fancy way to enjoy in-season watermelon–but like all of my ice cream recipes, it’s super simple to pull together.
(If you’re interested in more coconut ice cream and/or dessert recipes, be sure to check out my new coconut e-book!)
2 3/4 cups diced watermelon
3/4 cup coconut milk
2 tablespoons raw honey
1 teaspoon vanilla extract
A couple dashes of salt, or more to taste
Remove any black seeds from your diced watermelon.
Blend watermelon, coconut milk, honey, vanilla, and salt in your blender until smooth. Since watermelon sweetness varies wildly, I recommend tasting the mixture at this point to make sure it’s to your liking. If necessary, add more honey and/or salt.
Pour mixture into your ice cream maker and process until the sherbet reaches your preferred consistency. Enjoy right away, or put in the freezer for a few hours to allow the sherbet to firm up.
Store any leftovers in a wide, shallow container to simplify future defrosting. By the next day, your watermelon sherbet will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—depending on the temperature of your home and your freezer, it will probably need approximately 15 minutes or more to thaw on the counter before it can be easily served.