Most people just eat it by the slice, but the possibilities are endless when it comes to watermelon desserts.
Maybe you’ve had it in a salad or made homemade popsicles, but have you ever tried watermelon ice cream?
How about watermelon pizza with creamy coconut yogurt and fresh berries?
Let’s be honest; those first few slices might be sweet, crisp, and just what you need on a hot summer’s day. But watermelon can turn mushy fast.
Instead of throwing out the older fruit, why not try one of these 25 wicked watermelon desserts? You won’t be sorry!
Sorbet is a vegan-friendly frozen treat that should contain no dairy whatsoever.
So, unlike gelato or sherbert, you usually don’t find “creamy” sorbet flavors.
With that in mind, sorbet is typically made with fruit juices and sugar, making it super fresh and tasty. And this watermelon recipe is the perfect way to cool down this summer.
The best part is, you won’t need an ice cream maker.
Instead, cut the watermelon into chunks and freeze.
Then just blend the fruit in a heavy-duty food processor with some lime juice until it’s smooth and scoopable.
Granitas are kind of like sorbet in that they’re also made with fruit juices and sugar.
The main difference is the texture. Where sorbets are smooth, granitas are fluffy, like shaved ice.
There are a few extra steps when making granitas, but it’s still pretty easy.
Just puree the watermelon with sugar and lime juice and then pour it onto a tray to freeze.
Once the top has started to freeze, scrape it with a fork to fluff it up.
Repeat this over four hours until you have a tray full of fluffy watermelon ice.
As sweet and tasty as watermelon can be, it’s nice to add a little something extra to the mix every once in a while.
Strawberries are the perfect partner, deepening the red color and smoothing out the consistency of the mix as it freezes.
This is a great way to use up leftover watermelon that may have lost its crisp texture.
Since these cookies need three different colors, you might think they’ll take forever to finish, but they’re pretty simple once you get going.
The key thing to remember is that cold cookie dough will roll out a little easier (in that it will hold its shape better), and the colors won’t bleed when you lay them all together.
Though the recipe says to chill the dough overnight, you can speed that up by popping the watermelon “log” into the freezer.
If you’ve ever worked/baked with chocolate before, you’ll know that chocolate and water do not mix.
Melted chocolate will seize and turn into a paste if it gets wet, which is why I always say to be careful when melting chocolate using a water bath.
So, how can you dip watermelon into chocolate? Freeze it, of course!
Cut the fruit into cubes and when they’re frozen, dip into good-quality dark chocolate.
Just be sure to either serve them right away or store them in the freezer until you need them.
How funky are these watermelon cupcakes?
From the bright green cake to the vibrant watermelon flavored frosting, they’ll be a hit at your next pool party.
Go ahead and use a box cake mix if you prefer, and you can make the green coloring as bright or pale as you like.
For the frosting, I love using watermelon Kool-Aid to give that great flavor along with the look, but it’s optional.
They’ll still look fabulous no matter what.
I was skeptical of this recipe at first since you don’t usually see watermelon blended with anything creamy.
But I was pleasantly surprised.
I made sure to only make this when I had a ripe, sweet watermelon (just because I didn’t want to add extra sugar), and I let the melon freeze for a solid two hours, so the milkshake would be extra thick.
One thing to note, though, is that the consistency isn’t like your standard milkshake. There’s too much water in the melon for that. But it’s still a pleasant and unique treat for a hot day.
Here’s another creamy watermelon recipe, but this time, it’s just like regular ice cream! Though ironically, this is a vegan recipe, so it’s dairy-free.
To make this ice cream “creamy,” you’ll need soaked cashews. These will make this ridiculously smooth and thick.
Though you don’t need an ice cream maker, you do need a decent blender that can handle the nuts without overheating.
I know that chia seeds don’t look amazing (I’ve heard them likened to fish eggs quite a few times), but they’re loaded with fiber, minerals, antioxidants, and omega-3 fatty acids.
I prefer them soaked, so they plump up and lose a bit of their crunch.
The great thing about chia seeds is that you can soak them right in your dish, so they infuse with whatever flavor you’re using.
In this case, they’ll fill up with watermelon juice and lime.
Watermelon is a pretty solid choice for a summer dessert.
Kids and grown-ups love it, and it’s even safe for dogs, too (just remove the seeds and don’t let them eat the rind).
Still, there are only so many days you can eat watermelon before you get bored.
If you’re heading to yet another BBQ or summer pool party, why not change things up and make this super simple watermelon pizza?
All you need is store-bought coconut (or Greek) yogurt and some extra berries for the top.
It takes minutes to put together but looks like a restaurant-worthy dessert platter.
Unless you add a ton of sugar, lemonade can be too tart for some people.
If you like your lemonade sweeter and less sour, the easiest way to mellow it out is to add another fruit.
Watermelon is the perfect option because it’s naturally sweet, and the flavor is mild enough that it complements the lemon rather than overpowering it.
I have a massive sweet tooth and can’t go a day without something sugary.
Of course, candy is my downfall, but making it at home means I can control the amount of sugar used.
You’ll notice that this recipe contains zero added sugar.
It relies on the sweetness of the watermelon, a little bit of honey, and citric acid for that lip-smacking sourness.
I’ve found citric acid in Michael’s and my local supermarket with the baking ingredients, but you can also find it online.
They say, “We eat with our eyes,” and I wholeheartedly agree.
However, presentation and color are just as important as how the food tastes, and these little watermelon bites are as cute as they come!
Keep them in a single layer for a quick mouthful, or stack them with the filling to make them look like mini-watermelon cakes.
I think these look extra adorable with sprinkles, but chocolate sauce would be yummy, too.
Unless you have an industrial-strength blender, it’s difficult to get your pureed watermelon completely smooth.
Since pudding should be silky smooth and lump-free, you’ll need to blend the watermelon and strain it until you have just the juice left.
Gently heat the juice with sugar and cornstarch until it thickens, and then strain it again like you would lemon curd.
I know what you’re thinking: these would be amazing with a splash of dark rum. You’re right. They are!
But before you go adding in the booze, try them without it to see just how good they really are.
The sweet melon and slightly sour cherries aren’t overly sugary, but the fruit flavors are very pronounced.
This watermelon basket is so simple but will be a show-stopper at your next party.
Not only does it save on dishes, but you can’t deny how effective it is as a fruit salad!
Plus, the excess watermelon juice makes the perfect dressing for the rest of the fruit.
Just scoop out the flesh and squeeze in the juice of a couple of limes.
As the name suggests, watermelon is full of water, which makes it a super hydrating fruit.
Make it into a smoothie, and you’ll brighten your skin which each sweet sip.
In fact, because it has so much extra water, you won’t need to add anything more than a bit of lime juice to perk up the flavor.
You won’t often see people using watermelon Jell-O, which is a shame when you see how lovely it looks in this pie.
This recipe is no-bake and ready to refrigerate in around 10 minutes, making it perfect for a busy summer day when you just need a quick after-dinner treat.
I like to scatter over a few mini-chocolate chips before serving it, so it looks more like the real thing.
A big part of watermelon’s appeal is the color. The bright green rind and the deep red flesh just screams “summer!”
That’s why the kids will go nuts for these awesome watermelon cake pops.
They might not taste like the fruit, but they’ll look fantastic and will stand out like nothing else.
Of course, if you did want them to taste like watermelon, you could use the frosting recipe from above (the watermelon cupcakes).
Sweet watermelon plus tangy Greek yogurt and a splash of citrus are all you’ll need to make these guilt-free yogurt pops.
If you use Greek yogurt with honey, you can skip out the added sugar, and the same goes if you find an extra sweet melon.
These even make fantastic doggie treats! Pour the mix into ice cube trays and let them freeze.
Your pup will love this sweet and cool treat after a long walk in the sunshine.
Note: If you make these for your dog, only use plain Greek Yogurt and leave out the extra sugar.
If you’re a lover of ice cream floats, you’ll be used to that unusual blend of fizzy, sweet soda, and ice cream.
Obviously, they’re not the most healthy of drinks. But if you use watermelon juice, you can at least pretend that it’s good for you.
And how cute do they look with the pink and white?!
If you serve this fluffy and silky-smooth watermelon mousse to a table full of people, be prepared to hand out cards with the recipe.
It’s such a unique flavor, and I’ll bet most will take that first bite expecting strawberry!
This recipe is pretty easy to whip up and contains no raw eggs, so it’s safe for everyone to eat.
You can even use agar-agar and coconut milk if you want it vegan.
As lovely as those ice cream floats from above look, this is my new favorite summer treat.
Mango-anything is my kryptonite, so I often buy sorbet during the summer to enjoy on a hot night (it doesn’t last long!).
But this recipe takes it up a notch by adding watermelon juice and Tajin chile-lime seasoning!
The sweet and spicy flavors served ice cold with mango sorbet floating in the glass will make your knees go weak. Add a glug of tequila and thank me later.
You’ve no doubt noticed that most of these watermelon recipes also contain lime juice.
This is because citrus enhances flavor, just like salt, and when you don’t need the sourness of lemon, lime is the next best thing.
So you can imagine just how tasty these creamy, tequila-infused watermelon lime bars are!
The bottom layer is a simple tequila and watermelon sorbet.
If you don’t have an ice cream maker, just freeze the fruit and blend everything until smooth.
The top is a creamy blend of lime and condensed milk mixed with whipped cream.
If you need a lightning-fast dessert this summer, look no further than these simple watermelon wedges with chocolate.
I made these last weekend and didn’t even use the popsicle sticks.
Instead, I just chopped the melon into slices and drizzled it over the chocolate.
Then, I sprinkled some with chopped nuts, others with colorful sprinkles, and a few with sea salt.
Freeze-dried strawberries would also look great and add a boost of flavor.
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