Watermelon ice cream may be the best thing since ice cream.

But shh.. here’s the secret…there’s actually no ice cream in it…it just looks, tastes, and satisfies you like ice cream. Without the brain freeze or empty calories.

My gorgeous watermelon “ice cream”, is simply chilled scoops of watermelon, drenched in creamy coconut cream, sweet coconut nectar, and crunchy cacao nibs and sliced almonds.

As I’m sure you’re well aware, the mind is a funny thing. It’ll believe anything you tell it. Scoop some melon into balls, cover it with creamy and crunchy toppings, and all of a sudden it thinks it’s having ice cream and those same little pleasure sensors light up as they do when you indulge in something more decadent.

So grab a spoon, watermelon ice cream may be your new favorite way to eat watermelon.

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Watermelon: Watermelon is a powerhouse of vitamins and minerals that keep us feeling energized and light. It’s a good source of vitamins A and C, needed for clear, age-less skin. It’s high water content helps fill you up, and contrary to popular belief, watermelon has a low glycemic load, so shouldn’t cause a large spike in blood sugar.

Coconut Milk: Coconut milk is rich in healthy fats, including the powerful medium chain triglyceride, lauric acid, which supports the metabolism, and has both antiviral and antibacterial properties.

Cacao Nibs: Cacao nibs are full of antioxidants and polyphenols which trigger our feel-good hormone, serotonin.

Watermelon Ice Cream Recipe

Recipe Author: Maria Marlowe.

Prep Time:5 min / / Serves: 1

Ice Cream
1 small to medium-size watermelon chilled in the fridge overnight*

1 can coconut milk, refrigerated overnight**
coconut nectar (optional)
slivered almonds
cacao nibs

Cut melon in half. Use an ice cream scoop to form melon balls. (Press down firmly into the melon flesh, and then turn to form a sphere.)

Place melon balls in a bowl. Figure about 5 melon balls per person.

Next add the toppings to each bowl: 1-2 tablespoons coconut cream, 1-2 teaspoons coconut nectar, and a small handful of almonds and cacao nibs. Serve.


*Watermelon takes up a lot of space! So, instead of pre-chilling the whole watermelon, you could make the melon balls and put them in a covered glass container and refrigerate or freeze for at least an hour. Then, take them out and add toppings before serving.

**When you refrigerate the coconut milk, the liquid will sink to bottom and the cream will rise to the top. Flip the can over before opening so you can pour the liquid out into a container to be reserved for another use (like in smoothies). Then, carefully spoon out the creamy part for this recipe. Reserve any leftover cream in a separate container.

For a printable recipe card, see the original recipe, here.

Author: Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com.  She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.
Follow Maria for more healthy recipes on Instagram @MariaMarlowe and Facebook.