
Watermelon Gelato is the ultimate summer treat—light, fruity, and unbelievably creamy. Made with fresh watermelon pulp, sweetened condensed milk, and dairy-free whipped cream, it's the perfect dessert for hot days. Whether you're hosting a backyard BBQ or simply craving a refreshing spoonful, this easy no-churn gelato hits the spot.
Why Everyone Will Love This Recipe
- Refreshing and sweet: The juicy watermelon makes it light yet indulgent.
- Dairy-free friendly: Made with plant-based cream for a lighter option.
- No ice cream maker needed: Just mix, freeze, and enjoy.
- Fun texture: Chocolate chips mimic watermelon seeds and add a surprise crunch.
- Kid-friendly: It’s pink, sweet, and scoopable—what’s not to love?
What Is Watermelon Gelato?
Watermelon gelato is a frozen Italian-inspired dessert made by blending fresh watermelon juice with creamy ingredients like whipped cream and condensed milk. Unlike traditional custard-based gelato, this no-churn version requires no eggs or ice cream machine. It mimics the taste of a cold watermelon slice—only creamier and dreamier. The chocolate chips playfully resemble seeds, making each scoop both visually fun and irresistibly tasty.
Pro Tips for the Best Watermelon Gelato
- Use seedless watermelon or take time to remove black seeds—this keeps the texture smooth.
- Chill your cream and condensed milk before mixing for a fluffier, more stable gelato base.
- Blend until silky: Purée the watermelon thoroughly for a velvety texture.
- Fold gently: When combining whipped cream with the fruit mixture, use a spatula to maintain volume.
- Let it rest: Take it out of the freezer 5 minutes before serving so it softens slightly for easier scooping.
Frequently Asked Questions
Can I use regular cream instead of plant-based cream?
Yes, you can substitute with heavy whipping cream if you prefer a dairy version. Just ensure it’s well chilled before whipping.
Do I need an ice cream maker?
Nope! This recipe is entirely no-churn. All you need is a freezer-safe container and a little patience.
Can I skip the chocolate chips?
Sure! They’re optional, but they do add fun texture and the look of watermelon seeds.
Can I use frozen watermelon instead of fresh?
Fresh is best for consistency, but you can use thawed frozen watermelon if it’s been drained of excess water.
How to Store
Once the gelato is transferred into a freezer-safe container (like a steel loaf pan), cover it tightly with plastic wrap to prevent freezer burn. Store it in the coldest part of your freezer and consume within 2 weeks. Before serving, let it rest at room temperature for 5 minutes to soften slightly for the creamiest scoop.
How to Freeze
This gelato is meant to be frozen right after preparation. Spread the mixture into a metal loaf pan, sprinkle the remaining chocolate chips on top, cover with plastic wrap, and freeze overnight or for at least 8–10 hours. Avoid repeated thawing and refreezing to maintain the ideal creamy texture.
Ingredients
How to Make Watermelon Gelato
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Slice off the green peel and remove all the white parts of the watermelon. Chop the red pulp into thick slices, then into small cubes. Discard any black seeds for a smoother gelato.
Slice off the green peel and remove all the white parts of the watermelon. Chop the red pulp into thick slices, then into small cubes. Discard any black seeds for a smoother gelato.
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Use an immersion blender to blend the watermelon until smooth and juice-like.
Use an immersion blender to blend the watermelon until smooth and juice-like.
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Pour in the cold sweetened condensed milk.
Pour in the cold sweetened condensed milk.
Mix thoroughly with a hand whisk so the denser milk blends evenly with the juice.
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Mix thoroughly with a hand whisk so the denser milk blends evenly with the juice.
In a separate bowl, whip the plant-based cream until it forms soft peaks.
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In a separate bowl, whip the plant-based cream until it forms soft peaks.
Slowly fold the watermelon mixture into the whipped cream using a spatula.
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Slowly fold the watermelon mixture into the whipped cream using a spatula.
Add ⅓ cup of dark chocolate chips and mix gently.
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Add ⅓ cup of dark chocolate chips and mix gently.
Take a cold metal loaf pan from the freezer and pour in the mixture. Sprinkle the remaining chocolate chips on top.
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Take a cold metal loaf pan from the freezer and pour in the mixture. Sprinkle the remaining chocolate chips on top.
Cover tightly with plastic wrap and freeze for at least 8–10 hours or overnight.

Cover tightly with plastic wrap and freeze for at least 8–10 hours or overnight.
Let it sit at room temperature for 5 minutes before scooping into bowls. Garnish with wafer straws if desired.