Start by washing your watermelon. Cut it in half and scoop out the fruit, making sure to remove any seeds. If you’re lucky enough to find a seedless variety, that’s even better!

Cube the watermelon into manageable chunks. Measuring out three cups means you’ll have plenty left to snack on.

Toss the cubed watermelon into your blender or food processor. Add the light coconut milk and honey, followed by that pinch of sea salt. Blend until you achieve a smooth, velvety consistency. You want this mixture to be silky, without any watermelon chunks lingering.

Here comes the fun part. Grab a spoon and taste your mixture. If you feel it needs more sweetness, add a touch more honey. Don’t be shy—this is all about your preference!

Pour your watermelon ice cream mixture into a freezer-safe container. If you have an ice cream maker, this step is even easier! For traditional freezing, seal the container tightly. Place it in the freezer for about 4-6 hours.

When the ice cream is ready, remove it from the freezer and let it sit for a few minutes. This will make scooping easier.

Use an ice cream scoop to dish out luscious servings and serve immediately. Garnish with a fresh mint leaf for that extra pop!