5 Ingredient Watermelon Sherbet

Cool off with this refreshing, dairy-free sherbet! It’s a fun way to enjoy fresh watermelon and satisfy those frozen dessert cravings. Plus, you don’t need any specialty equipment. How’s that for refreshing?

Prep Time
15 minutes
4 hours (or overnight) chilling time
A metal container filled with creamy watermelon sherbet, being scooped with a vintage ice cream scooper. Fresh watermelon slices are scattered around the container on a light-coloured limestone countertop.

Baking sheet

Parchment paper

Scale OR dry measuring cups

Liquid measuring cups

Measuring spoons

Small heavy-bottomed saucepan

Food processor with metal blade OR blender

Freezer-safe container with lid or foil (e.g., airtight container or 9 x 5-inch loaf pan)

Resealable freezer-safe bag (optional)

about 5¼ cups / (9 x 5-inch loaf pan)
  • 6 cups (960 g) seedless watermelon, cubed
  • 1 cup (250 ml) coconut cream, divided
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (15 ml) lime juice, preferably freshly squeezed
  • ¼ tsp (2 g) salt

Step 1

Line a baking sheet with parchment paper. Place the cubed, seedless watermelon onto the baking sheet. Place into the freezer for 4 hours or overnight until completely frozen (see Chef’s Tips).

Step 2

Place ¾ cup (188 ml) coconut cream into the fridge to chill. Place the remaining ¼ cup coconut cream and the Redpath® Golden Yellow Sugar in a small heavy-bottomed saucepan. Place over medium heat and stir until the brown sugar is completely dissolved. Remove from heat and allow to cool to room temperature.

Step 3

In a food processor fitted with a metal blade, add the frozen watermelon and lime juice. Pulse several times to coarsely chop the frozen watermelon. Add the cooled coconut cream-brown sugar mixture. Pulse several times until the mixture has a granular, pebbly texture, like a granita.

Step 4

Add in the cold coconut cream and salt. Scrape down the sides of the food processor periodically and blend until watermelon mixture is smooth.

Step 5

Scoop immediately for a soft sherbet.

Step 6

For a firmer sherbet, transfer mixture into a prechilled, freezer-safe container (eg. an airtight container or loaf pan), lay a piece of parchment paper directly onto the surface of the sherbet, and freeze until desired consistency is reached; at least 3 hours.

Step 7

For longer storage, if using a freezer-safe container with no lid, tightly cover the container with foil or place the entire container into a resealable, freezer-safe bag.

Step 8

Allow sherbet to come to a scoopable temperature by sitting out for about 20 minutes before scooping. Alternatively, place it in the fridge to slowly come to temperature; 30 minutes.

Two hollowed-out watermelon halves filled with smooth, pink watermelon sherbet sit on a white wooden table. The front watermelon half has two resting inside. The back watermelon half is garnished with a lime slice and everything is set against a backdrop of green foliage.