2-ingredient Watermelon Gelato Recipe

There's nothing quite like the first bite of homemade watermelon gelato on a hot summer afternoon—icy, smooth, and bursting with fruity freshness. This ridiculously easy 2-ingredient treat delivers everything you love about gelato, without the need for an ice cream maker or even added sugar.

this Recipes

I first made this recipe during a backyard BBQ when I had way too much leftover watermelon. A quick freeze and blitz in the blender turned into the most refreshing dessert we’ve had in ages—and now it’s our seasonal go-to, especially when guests are around.

Let me show you how simple and satisfying this recipe really is.

Why You’ll Love This 2-Ingredient Watermelon Gelato

Get ready to meet your new summer dessert obsession. This watermelon gelato is more than just delicious—it’s effortlessly simple, naturally sweet, and perfect for the whole family.

It’s just two ingredients. That’s right—no eggs, cream, or complicated steps. All you need is ripe watermelon and a can of creamy coconut milk. It’s a minimalist’s dream with maximum flavor payoff.

It’s a no-churn recipe, so there’s no need for special appliances. All you need is a blender or food processor and a freezer-safe container. If you’ve got a working freezer and 10 minutes, you’re good to go.

The gelato is naturally dairy-free and vegan, making it ideal for anyone with dietary restrictions. The coconut milk adds a lovely creamy texture without overshadowing the watermelon’s fresh flavor.

And let’s not forget—it’s budget-friendly. Watermelon is cheap and plentiful in the warmer months, and coconut milk is a pantry staple. This is one of the few desserts you can make in bulk without spending a dime over $5.

Once you see how easy it is to whip this up, you’ll want to try endless fruity variations. But first, let’s dive into what makes these two humble ingredients so special.

Ingredients Notes

The charm of this recipe lies in its simplicity. With just two main ingredients, quality becomes key—each one shines in the final product, so a little attention goes a long way.

Watermelon is the star here, so make sure it’s perfectly ripe. Look for a heavy melon with a creamy yellow spot on the underside—this means it’s been ripening in the sun. The sweeter the watermelon, the sweeter your gelato, without needing to add sugar.

Full-fat coconut milk is the secret to that creamy gelato texture. The fat in the coconut milk emulsifies with the icy watermelon to create a luscious, scoopable consistency. Be sure to shake the can well before using, or stir it thoroughly if it has separated.

If you prefer a lighter version, you can use light coconut milk, but the texture will be closer to a granita than gelato. Still tasty, just a bit icier.

No fancy tools required, but you will need a blender or food processor strong enough to blend frozen fruit. You’ll also want a freezer-safe loaf pan or shallow container for storing and scooping later.

How To Make This 2-Ingredient Watermelon Gelato

Making watermelon gelato couldn’t be easier. It’s a simple blend-freeze-scoop process that even your kids can help with.

Start by prepping your watermelon. Remove the rind and cut the flesh into small cubes, discarding any black seeds. Spread the cubes in a single layer on a parchment-lined baking sheet and freeze for at least 4–6 hours, or overnight. The smaller the cubes, the easier they’ll blend later.

Once frozen solid, add the watermelon chunks to your blender or food processor. You may need to do this in batches depending on the size of your machine. Add the full-fat coconut milk—start with about half a cup and pulse to break up the frozen pieces.

As the mixture starts to blend, add more coconut milk gradually until the mixture is smooth and creamy. The texture should be thick, like soft serve, but still easily scoopable. If it's too thick, let it sit for 2–3 minutes to soften slightly before blending more.

Taste your mixture! If your watermelon wasn’t very sweet, you could add a drizzle of honey or agave at this point, but usually, the fruit and coconut milk do the job beautifully on their own.

Transfer the gelato to a loaf pan or shallow container. Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for another 1–2 hours until firm enough to scoop. Serve immediately or let it sit at room temperature for a few minutes to soften before serving.

All in, the hands-on time is under 10 minutes—just plan ahead for freezing and you’ll have a refreshing, crowd-pleasing dessert ready whenever you need it.

Storage Options

One of the best parts of this watermelon gelato is that it keeps beautifully, so you can make it ahead and enjoy it throughout the week.

Store the gelato in an airtight, freezer-safe container. A loaf pan covered tightly with plastic wrap works well, or you can use a dedicated ice cream container with a snug-fitting lid.

It’s best enjoyed within 1 week for the optimal texture and flavor. After that, the gelato may become icy or lose some of its creamy texture due to freezer burn.

To serve leftovers, let the container sit on the counter for 5–10 minutes to soften. This will help restore that smooth, gelato-like scoopability without needing to re-blend.

Avoid repeated thawing and refreezing, which can alter both the taste and texture. If you anticipate smaller portions, divide the gelato into single-serve containers before freezing.

Variations and Substitutions

This recipe is endlessly customizable. Once you’ve got the method down, you can switch up the flavors to suit your cravings or what's in your fruit bowl.

Try using frozen mango or pineapple instead of watermelon for a tropical twist. The coconut milk pairs just as well with these fruits and brings that same creamy texture.

Add a handful of fresh mint or basil leaves during blending for a refreshing herbal note. This works especially well if you're serving the gelato after a savory meal.

If you’d like a creamier result, try replacing half the coconut milk with sweetened condensed coconut milk. This adds richness and a hint of extra sweetness—ideal for dessert lovers.

For a more tangy contrast, blend in a tablespoon of lime juice or even a teaspoon of lime zest. The acidity balances the sweetness and adds a refreshing edge.

Don’t be afraid to experiment with toppings too! Toasted coconut, dark chocolate shavings, or crushed pistachios can all elevate the texture and flavor.

Once you make this gelato, you’ll see how forgiving and fun it is to play with. Whether you stick to the classic watermelon version or branch out with bold new combinations, this recipe is your deliciously simple foundation.

Print