Creamy Watermelon Sorbet

This recipe is: dairy freeegg freegluten freenut freevegan

Perfectly pink and flecked with chocolate chunks, this creamy watermelon sorbet is subtly sweet and super refreshing. This 5-ingredient vegan dessert is makes a great summer treat, and it’s so easy to make – no ice cream machine required!

5 from 1 vote
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Watermelon sorbet in a bowl with a watermelon wedge and a spoon.

What I love about strawberry watermelon sorbet

No ice here. The right amount of sugar is key to getting a perfectly creamy sorbet, and even though it’s dairy free, this recipe is super creamy.

Adding strawberries to the mixture adds color and brings a little extra sweetness that brings out the natural watermelon flavor. The watermelon mellows out the sweetness of the strawberries, and the coconut creates a light, creamy texture. It’s creamy, cool and refreshing, but not too sweet.

Chocolate chunks resemble watermelon seeds and give this watermelon sorbet a fun look. Plus, they remind me of the watermelon ice cream we used to get as kids.

If you like this watermelon recipe, you have to try these watermelon margaritas or these frozen watermelon moscow mules. Plus, it’s not watermelon but you will probably love this blue moon ice cream too, it’s mystery flavor is creamy and fruity.

Searching for more frozen dessert recipes? peppermint frozen hot chocolate / frozen grasshopper pie / caramel cookie dough coffee milkshakes / chocolate sorbet

Overhead shot of watermelon sorbet in a baking tin with chocolate pieces throughout to look like watermelon seeds.

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A hand scooping watermelon sorbet from a container, with a bowl of watermelon wedges in the background.

Ingredients & substitutions

  • Watermelon – You can buy pre-cut watermelon cubes to freeze or cut up your own watermelon.
  • Strawberries – I like to use unsweetened frozen, sliced strawberries – if they are sliced before they are frozen, they blend more easily in the food processor. You can freeze your own strawberries, too – just make sure to slice them.
  • Coconut milk – Full fat, sweetened coconut milk.
  • Chocolate chips – Use your favorite brand of dairy free or plant based chocolate chips.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of watermelon sorbet being scooped from a container.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make creamy watermelon sorbet

Make a simple syrup. Add coconut milk, lime juice and sugar to a large saucepan. Heat over medium until sugar has dissolved, stirring occasionally. Remove from heat and allow to cool.

Blend the fruit. Add fruits to the bowl of a food processor. Pour cooled syrup over fruits and blend until smooth. Using a rubber spatula, stir in the chocolate chunks then transfer to an airtight storage storage container.

Freeze. Store in the freezer until ready to serve.

Overhead shot of sorbet in bowls, next to a bowl of watermelon wedges.

Frequently asked questions

  • What makes sorbet creamy? This recipe is creamy and smooth thanks to the coconut milk used. Most watermelon sorbets are made using a simple syrup, for this recipe we added the coconut milk right into the simple syrup.
  • How do you make watermelon sorbet in an ice cream maker? You do not need and ice cream maker to make this creamy chilled dessert. You will need a blender or food processor, but this recipe is so simple to make!
Watermelon sorbet in a bowl with a spoon and a watermelon wedge.

Creamy Watermelon Sorbet

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Perfectly pink and flecked with chocolate chunks, this creamy watermelon sorbet is subtly sweet and super refreshing. This 5-ingredient vegan dessert is makes a great summer treat, and it’s so easy to make – no ice cream machine required!

Ingredients

  • 5 cups watermelon cubes (frozen)
  • 1 pound strawberries (sliced and frozen)
  • 1 cup full-fat canned coconut milk
  • 1 cup sugar
  • 1/2 lime juice
  • 1 1/2 ounces dairy free chocolate (chopped (optional))

Instructions

  • In a small saucepan, stir the coconut milk, lime juice and sugar together. Heat over medium, stirring occasionally until the sugar has dissolved. Remove from heat and allow the syrup to cool.
  • Combine the watermelon, strawberries and syrup in the bowl of a food processor. Blend until smooth.
  • Transfer to a container/bowl and stir in chocolate.
  • Serve immediately or freeze until later.

Nutrition

Calories: 1806kcal Carbohydrates: 325g Protein: 15g Fat: 66g Sodium: 44mg Fiber: 15g Sugar: 289g Vitamin C: 335mg

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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13 Comments

  1. This sorbet looks so yummy and refreshing. I can honestly say I have never had a watermelon-strawberry combination (I think) but it sounds divine!
    Crying baby car ride are soo stressful. I found the worst is going down the highway in rush hour (stressful by itself) with no way of pulling over while Olivia has a meltdown in the back and I can literally do nothing. I think its the stop and go, because once traffic is moving fast she always falls right asleep 😉

    Reply

    1. Yes. It’s totally the stop and go! It’s amazing how a smooth and steady car ride can put the right out!

      Reply
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