Dairy-Free Watermelon Sherbet

Watermelon sherbet is a refreshing treat on a hot summer’s day.

watermelon sherbet

It’s watermelon season. Sweet and juicy, maybe nothing says summer more than watermelon. I remember planting watermelon seeds in third grade as a school project. I babied that seedling, and with my father’s help managed to coax a small watermelon out of it before the very short Maine growing season ended.

Now that I live somewhere with a much longer growing season, I still don’t have very good luck growing watermelons. Luckily others do, so I can purchase large, small, or medium watermelons of all kinds. Since watermelon takes more than its fair share of refrigerator space, I often make this light and refreshing sherbet, using watermelon with the unusual addition of coconut milk. This way the watermelon takes up freezer space and leaves fridge space for other summer treats, like zucchini and more zucchini!

Tip: Use canned coconut milk instead of the coconut milk you find in the natural foods aisle. We want the stuff that is suitable for cooking, not drinking. Canned coconut milk can usually be found with the Thai or Indian foods at the grocery store. Don’t confuse it with Cream of Coconut, which is much thicker. Cream of coconut can usually be found with the mixers – you may be most familiar with it from Pina Coladas!

Dairy-Free Watermelon Sherbet
Turn sweet, juicy watermelon into a refreshing dairy-free sherbet.
Cuisine: American
Recipe type: Dessert
Serves: 2 quarts
Prep time: 
Cook time: 
Total time: 
  • 1 can (15 oz.) coconut milk
  • ½ cup sugar
  • 1 watermelon (5-6 pounds)
  • 3 Tbsp lemon juice
  1. Combine coconut milk and sugar in a medium saucepan. Stir over medium heat until sugar dissolves.
  2. Cover and refrigerate until chilled; at least 1 hour or overnight.
  3. Puree watermelon flesh in a blender.
  4. Measure 6 cups of puree.
  5. Combine puree, coconut milk mixture, and lemon juice.
  6. For best results, chill mixture overnight. However, this step may be skipped if desired.
  7. Stir well. Add mixture to a 2 quart ice cream maker and freeze, following manufacturers instructions.
  8. Note: Mixture may divided into two batches if necessary, i.e. if your ice cream maker only makes 1-1½ quarts.
  9. Spoon into an air tight container and store in the freezer. Allow to slightly thaw before serving, 15 min-1/2 hour.

Watermelon sherbet bring National Ice Cream Month to a close for me. This month I have made:

Chocolate Malt Sherbet

Two kinds of Apricot Sorbet

Buttermilk Grape-Nuts Ice Cream

Vanilla Bean Gelato

You may also like these older posts:

Mango Frozen Yogurt

White Chocolate – Rose Petal Jam Frozen Yogurt

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

July 24, 2015

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