Watermelon sherbet made with just two ingredients is one of those things that sounds too simple to be good until you actually try it. The result is cold, creamy, and tastes exactly like watermelon at its best. This is my go-to frozen treat when I want something from the freezer that is not store-bought.
I had a pile of leftover watermelon one weekend. I cut it into cubes, froze it overnight, and blended it the next day with condensed milk just to see what happened. The texture was so much better than I expected that I made it again the following week on purpose. Now I always keep watermelon cubes in the freezer just for this.
Perfect Make-Ahead Frozen Dessert
This is one of those recipes you can make ahead and just store in the freezer until you need it. It pairs well with a few extra watermelon cubes on the side or a light drizzle of something tart to cut through the sweetness. Make it the night before, and it is ready to scoop whenever you need it, making it a better option than most desserts that require last-minute assembly. As a make-ahead summer option, you can also make a cold brew sorrel drink.
Why Only Two Ingredients Work Here
Extra sweetness competes with the watermelon’s natural sweetness and throws the balance off. Sugar-free condensed milk does two things at once. It adds the creaminess the fruit needs to blend into a smooth texture and provides just enough sweetness without overpowering the clean watermelon flavor. Another fruit-based dessert you can make is my layered pudding dessert with fresh berries.
No-Fuss Guide to Making Watermelon Sherbet
This watermelon sorbet recipe uses just two ingredients blended together and frozen until scoopable. No ice cream maker, no churning, no complicated steps.
Get Your Cooking Crew Ready
- Blender or Food Processor: Breaks down the frozen watermelon into a thick, smooth base.
- Freezer Safe Container: Holds the sherbet while it sets.
- Ice Cream Scoop: Gets clean, round scoops straight from the frozen container when it is time to serve.
Ingredients You’ll Need for Flavor Explosion:
- Frozen Watermelon: The base of this sherbet. Cut fresh watermelon into even pieces, lay them flat on a tray, and freeze until solid before blending.
- Sugar Free Condensed Milk: Adds creaminess and ties the blended watermelon together into a sherbet texture.
*Exact measurements are listed in the recipe card below.
Your Flavor-Packed Game Plan for Homemade Watermelon Sorbet
One: Line Up Your Ingredients
Before you start, make sure your watermelon is cut into even cubes and fully frozen solid. Lay them flat on a tray in a single layer and freeze for at least four hours or overnight for the best result. Have your sugar-free condensed milk measured and ready beside the blender so everything is within reach the moment you start.
Two: Add the Frozen Watermelon to the Blender
Place the frozen watermelon cubes into the food processor or blender. The pieces should be solid and cold straight from the freezer. Do not let them sit out before blending, or they will start to release water and the texture will turn slushy instead of creamy.
Three: Pour In the Condensed Milk and Blend
Pour the sugar-free condensed milk directly over the frozen watermelon in the blender. Blend on high until the mixture is completely smooth and creamy with no chunks remaining. Stop and scrape down the sides once or twice to ensure everything is fully incorporated before blending again.
Four: Freeze and Serve
Transfer the blended sherbet into a freezer-safe container and level the surface with a spatula. Cover and freeze for about 2 hours until firm but still scoopable. Check at the 2-hour mark, let it sit on the counter for 1 to 2 minutes, then scoop and serve cold.
Recipe Notes by Zuzana:
The first batch I made, I used watermelon that was only partially frozen because I was impatient. The blender turned it straight into a pink smoothie with no body, and it never firmed up in the freezer no matter how long I left it. Fully frozen watermelon is the only way this works. Overnight in the freezer is better than four hours if you have the time, and the texture in the blender is noticeably thicker and easier to work with. The two-hour freeze after blending is the minimum. For another simple, easy recipe, my cream cheese crepes are worth making as a fresh pair-up dessert.
- If your blender struggles with the frozen watermelon, let the cubes sit on the counter for 3 to 4 minutes before blending. Just enough to take the hard edge off without thawing them and losing the texture.
- A loaf pan works better than a wide shallow container for this sherbet. The depth slows down the freezing at the edges and keeps the center from becoming too icy before the whole batch is ready.
- For a sharper flavor, add a small pinch of salt before blending. It does not make the sherbet taste salty, but it noticeably pulls the watermelon’s natural sweetness forward.
Kitchen Q&A: Let’s Crack It
What are the Best Pair-Ups to Try with Sherbet?
Serve it after a meal with a slice of warm brioche loaf or almond sponge cake for a contrast of cold and soft. The tangy fried pickles ranch dip makes a flavorful, salty snack to serve before the sherbet comes out, which nicely sets up the dessert’s sweetness. If you want to keep things light all the way through, the onion rings work as a fun.
Store the sherbet, tightly covered, in the freezer-safe container. Press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming on top. It keeps well for up to one week. After that, the texture starts to get icy, and the flavor fades. Scoop only what you need and return the rest to the freezer immediately.
How to Freeze Sherbet Like a Pro?
The sherbet is already a frozen dessert, so the freezing is built into the recipe. For longer storage, press plastic wrap directly onto the surface before sealing the container to block out air and prevent ice crystals. It keeps for up to one week at its best texture. Individual scoops can be frozen on a tray and transferred to a zip-lock bag for single-serve portions that are easy to pull out without defrosting the whole batch.
More Easy-Breezy Recipes You’ll Love
Here are more easy-breezy ideas if you want something simple and satisfying to make next. Try air fryer chicken nuggets frozen when you want a crispy snack ready in no time. Make easy popcorn shrimp in an air fryer for a light bite that works any time of day.
Grab chicken nuggets from ground chicken when you want something homemade and on the table fast. All three are straightforward recipes that fit into any day without much effort.
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Watermelon Sherbet
Equipment
- 1 Blender or Food Processor
- 1 Freezer Safe Container
Ingredients
- 4 Cups Frozen Watermelon Pieces
- 1 Cup Sugar Free Condensed Milk
Instructions
- Use fully frozen watermelon cubes and measure the sugar-free condensed milk.
- Place the frozen watermelon cubes into a blender or food processor.
- Add the condensed milk and blend until completely smooth and creamy.
- Transfer to a container, freeze about 2 hours until scoopable, then serve cold.
Notes
- If your blender struggles with the frozen watermelon, let the cubes sit on the counter for 3 to 4 minutes before blending. Just enough to take the hard edge off without thawing them and losing the texture.
- A loaf pan works better than a wide shallow container for this sherbet. The depth slows down the freezing at the edges and keeps the center from becoming too icy before the whole batch is ready.
- For a sharper flavor, add a small pinch of salt before blending. It does not make the sherbet taste salty, but it noticeably pulls the watermelon’s natural sweetness forward.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
other dessert options
Other desserts to make can give you plenty of ways to end a meal on a sweet note. Try a mix of baked, chilled, creamy, fruity, or no-bake treats to keep your dessert options varied and enjoyable.
