This No Churn Watermelon Sherbet is creamy, fluffy, and refreshing. It’s bursting with juicy watermelon and is velvety smooth thanks to sweetened condensed milk and cream.
Sherbet? Sherbert? Whatever you call it, this Watermelon Sherbet is the best thing to cool you off during this heat wave. It’s cold, refreshing, creamy, perfectly sweet, and absolutely addicting.
Why you’ll love this
- No Churn and No Cook. This frozen delight doesn’t require an ice cream machine! The base is simply whipped cream, fresh watermelon juice, and sweetened condensed milk.
- Creamy and Refreshing. The combination of cream with ultra juicy, sweet watermelon is just what the doctor called for on a hot summer day.
Sherbet vs sorbet
Both sherbet and sorbet are frozen desserts made with some sort of fruit and sugar, sorbet is dairy-free while sherbet contains some about of dairy such as milk or cream. Sherbet, to me, is the halfway point between sorbet and ice cream; it’s creamier than sorbet, but icier than ice cream.
Ingredient notes
- Watermelon – look for the juiciest, ripest, seedless watermelon you can get your hands on for the best flavor. You’ll need about 3 cups cubed watermelon to yield 2 cups fresh juice. I haven’t tried this recipe with store-bought watermelon juice (such as Simply Watermelon). I think it would work, but it may lack in watermelon flavor.
- Lime – or lemon. You’ll need to remove and discard the rind. You can use bottled juice if that’s all you have on hand, about 2-4 tablespoons.
- Sweetened Condensed Milk – or sweetened condensed coconut milk. If you’re really ambitious, you can make your own.
- Salt – I use table salt in the mixture, then top each scoop after it’s frozen with a sprinkle of sea salt. It sounds crazy, but it’s so delicious.
- Cream – use cream with the highest fat content you can find. Pasteurized heavy cream or ultra-pasteurized heavy cream will give you the sturdiest whipped cream which will hold up to the watermelon juice the best. Heavy whipping cream also works (it’s what I used), but the end results may be slightly icier and not quite as fluffy.
Pro tip
Mint lover? Throw some fresh mint into the blender with the watermelon and lime.
How to make
- Place watermelon and lime into a high-powered blender.
- Blend until smooth.
- Strain through a sieve.
- Whisk juice together with sweetened condensed milk and salt. Set aside.
- Whip cream to create whipped cream using a hand or stand mixer.
- Gently fold the two mixtures together, then pour into a freezer safe container.
- Top with saran wrap, then airtight lid, then freeze until solid.
How to serve
- In a bowl or cone. Then top with flaky sea salt, tajin, or balsamic glaze for a fun twist!
- As a popsicle. Instead of pouring the mixture into a container, pour it into your favorite popsicle mold and freeze until solid.
- As a milkshake. Throw the frozen sherbet into a blender with just enough milk to blend for a thick, creamy, and refreshing drink.
How to store
Watermelon sherbet will last in an airtight container in the freezer for up to two weeks.
If it’s not easily scoop-able, allow to sit at room temperature for up to 30 minutes to soften.
– Jennifer
No Churn Watermelon Sherbet
This No Churn Watermelon Sherbet is creamy, fluffy, and refreshing. It's bursting with juicy watermelon and is velvety smooth thanks to sweetened condensed milk and cream.
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 16 scoops
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 3 cups cubed seedless watermelon
- 1 lime rind removed
- 1 (14 oz) can sweetened condensed milk
- ¼ teaspoon salt
- 1 pint heavy cream *
- Maldon sea salt optional for serving
Instructions
- Place watermelon and whole lime (without the rind) into a high powered blender and blend until smooth.
- Place a fine-mesh strainer over a 4 cup liquid measuring cup and strain the juice. You should end up with 2 cups juice.
- Pour into a very large bowl and whisk in the sweetened condensed milk and salt. Set aside.
- In another large bowl, whip cream (using a hand or stand mixer) until stiff peaks form.
- Use a rubber spatula to gently fold the cream into the watermelon/condensed milk mixture, being careful to not knock out too much of the air.
- Pour into a large, sealable freezer-safe container, top with saran wrap (it should be touching the ice cream, this prevents ice crystals), then seal with an airtight lid.
- Allow to freeze overnight (or at least 6 hours), then serve with a sprinkle of sea salt, if desired, and enjoy!
- If the sherbet is too firm, allow to sit out at room temperature for 15-30 minutes.
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STORING
Room Temp:N/A
Refrigerator:N/A
Freezer:2 Weeks
Reheat:Thaw at room temperature for 30 minutes if too firm to scoop
*Storage times may vary based on temperature and conditions
Notes
*Use cream with the highest fat content you can find. Pasteurized heavy cream or ultra-pasteurized heavy cream will give you the sturdiest whipped cream which will hold up to the watermelon juice the best. Heavy whipping cream also works (it's what I used), but the end results may be slightly icier and not quite as fluffy.
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Nutrition Information
Nutrition Facts
No Churn Watermelon Sherbet
Amount Per Serving (1 scoop)
Calories 190 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg14%
Sodium 76mg3%
Potassium 156mg4%
Carbohydrates 17g6%
Fiber 0.2g1%
Sugar 16g18%
Protein 3g6%
Vitamin A 665IU13%
Vitamin C 4mg5%
Calcium 93mg9%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: frozen dessert, no churn ice cream, no cook ice cream, sherbert recipe, sherbet recipe, summer dessert, watermelon dessert, watermelon ice cream, watermelon sherbert, watermelon sherbet