There’s nothing quite like the cool, refreshing taste of watermelon on a hot summer day. This 2-Ingredient Watermelon Gelato takes that juicy sweetness to the next level with a silky, smooth texture that melts in your mouth and feels like a little scoop of sunshine.

I first whipped this up on a whim during a backyard barbecue when I had too much watermelon on hand and a freezer begging to be filled. Since then, it’s become my go-to no-fuss dessert for everything from pool parties to lazy Sunday afternoons.

The best part? You don’t need an ice cream maker, fancy ingredients, or even much time. Just two humble items and a blender, and you're on your way to the most refreshing treat of the summer.

Why You'll Love This 2-Ingredient Watermelon Gelato

Say hello to your new summer obsession. This Watermelon Gelato is unbelievably easy to make, irresistibly creamy, and naturally sweet without any added sugar.

You only need two ingredients. That’s right—two! It doesn’t get much simpler than that. Perfect for when your fridge is low but your cravings are high.

It’s naturally sweet and healthy. With no added sugars or dairy, this gelato gets all its flavor from ripe, juicy watermelon and a splash of coconut milk. It’s vegan, gluten-free, and surprisingly guilt-free.

No special equipment required. If you have a blender or food processor, you’re already equipped to make this recipe. No need to fuss with ice cream machines or churners.

Perfect for hot weather. Light, cooling, and refreshing, this gelato is the perfect way to beat the heat and enjoy a sweet treat without feeling weighed down.

Whether you're serving a crowd or sneaking a bowl for yourself, this watermelon gelato is pure summer joy in frozen form.

Ingredient Notes

This recipe might be short on ingredients, but every element plays an important role in achieving that creamy, scoopable texture we all crave in a gelato.

Watermelon is the star of the show here. You’ll want to use a ripe, seedless watermelon for best results. Look for one that's heavy for its size with a deep yellow field spot—a good sign it's sweet and juicy. Cut it into chunks and freeze them ahead of time to make blending a breeze.

Full-fat coconut milk is the secret to that luscious, creamy mouthfeel. The fat content mimics what cream does in traditional gelato recipes, giving you a silky smooth texture without any dairy. Be sure to use the canned version, not the boxed kind you might find in the refrigerated section.

While not required, a squeeze of lime juice or a pinch of salt can subtly enhance the flavors. These are optional additions I sometimes toss in if I’m feeling fancy, but the base recipe is delicious as-is.

You won’t need any fancy tools here. A high-speed blender or food processor will do the trick. Just make sure it’s strong enough to handle frozen fruit—you don’t want to burn out the motor.

How To Make This 2-Ingredient Watermelon Gelato

Making this gelato is as simple as freeze, blend, and enjoy. It comes together in just a few easy steps, with hardly any prep time at all.

Start by cutting your watermelon into bite-sized cubes, removing any stray seeds as you go. Lay the cubes out in a single layer on a baking sheet and pop them in the freezer. Let them freeze for at least 4-6 hours, or overnight for best results. This step is crucial for achieving that thick, creamy texture.

Once your watermelon is completely frozen, transfer the chunks into a high-speed blender or food processor. Add a splash of full-fat coconut milk (about ¼ to ½ cup depending on your preference and your blender’s power). The coconut milk helps everything blend smoothly while adding richness.

Blend on high until the mixture becomes creamy and uniform. You may need to stop and scrape down the sides a few times or pulse the mixture if it gets stuck. Add a touch more coconut milk if needed, but try not to overdo it or you’ll lose that thick gelato texture.

At this point, you can either serve the gelato immediately as a soft-serve or transfer it to an airtight container and freeze it for another hour or two to firm up for classic gelato scoops. If freezing longer, let it sit out for 5-10 minutes before scooping.

From start to finish, you’re looking at less than 10 minutes of hands-on time. The hardest part? Waiting for those watermelon cubes to freeze!

Storage Options

If you have leftovers (which is rare in my house), this gelato stores beautifully in the freezer. Simply scoop it into an airtight container and smooth the top before sealing.

For the best texture, enjoy within 3-4 days. After that, it can become a bit icy, but still perfectly edible and delicious.

When you're ready to eat it again, let the gelato sit at room temperature for about 5-10 minutes to soften slightly. This makes scooping much easier and brings back that creamy texture.

Avoid repeated thawing and refreezing, as that can lead to ice crystals and a grainy finish. If you think you'll be dipping into it often, consider dividing it into smaller containers.

Variations and Substitutions

One of the best parts of this recipe is how endlessly customizable it is. Once you master the basic two-ingredient version, feel free to play around with flavors and textures.

Try swapping the coconut milk for Greek yogurt if you're not avoiding dairy. It adds a tangy twist and an extra dose of protein.

Add in other frozen fruits like strawberries, mango, or pineapple for a tropical spin. Just keep the base mostly watermelon to maintain that signature taste.

For a grown-up version, a splash of vodka or rum adds a fun twist and can even help with texture since alcohol lowers the freezing point.

Toss in a handful of fresh mint or basil while blending for a more herbaceous, spa-like vibe. It’s a great way to elevate this simple treat.

You can even swirl in a little honey, maple syrup, or dark chocolate chips if you're feeling indulgent. But honestly, the natural sweetness of ripe watermelon is more than enough.

Experiment, taste, and make it your own. This is one of those recipes where simplicity is the key, but creativity is the fun part!