There's nothing quite like the icy-sweet burst of watermelon on a sweltering summer day. Now imagine that flavor transformed into a creamy, dreamy gelato you can whip up with just two simple ingredients—no fancy machines, no fuss.

I first discovered this recipe during a heatwave when the only things I had in my fridge were half a watermelon and a can of sweetened condensed milk. That happy accident turned into a frozen treat so good, I’ve made it on repeat every summer since.

The simplicity of this 2-Ingredient Watermelon Gelato is what makes it so magical. Just blend, freeze, and enjoy the smooth, refreshing scoop that tastes like sunshine in a bowl.

Why You'll Love This 2-Ingredient Watermelon Gelato

You’re going to fall head over heels for this easy, breezy summertime dessert. It checks all the boxes: quick, kid-approved, and totally satisfying.

First of all, it’s incredibly easy to make. There’s no need for an ice cream maker or special techniques. If you’ve got a blender and a freezer, you’re all set.

It’s also budget-friendly. Watermelon is one of the most affordable summer fruits, and sweetened condensed milk is a pantry staple that won’t break the bank.

Kids (and adults) love the naturally sweet flavor. With no added sugar or preservatives, this gelato feels indulgent without being over the top.

And finally, it’s versatile and customizable. You can add lime juice for a citrusy zing, fold in chocolate chips for texture, or even spike it with a little tequila for a grown-up version.

Once you make it, you'll see why this has become a seasonal must-have in our household.

Ingredients Notes

This recipe truly shines thanks to the quality and freshness of its two main ingredients. Because there are so few components, each one matters.

Watermelon is the star here. Choose a ripe, seedless watermelon for the best texture and sweetness. Look for one that feels heavy for its size and has a yellow spot from sitting in the sun—it’s usually a sign of ripeness. You'll want to cube and freeze it before blending to get that creamy gelato consistency without needing an ice cream maker.

Sweetened condensed milk brings the creaminess and just the right touch of sweetness. It blends beautifully with the icy watermelon to create a smooth, almost sorbet-like texture that’s richer and silkier than you’d expect from a dairy-free recipe.

If you'd like to elevate your gelato, consider optional mix-ins like lime juice, which adds brightness and contrast, or mini chocolate chips for a surprise crunch.

For tools, all you’ll need is a high-speed blender or food processor, a freezer-safe container, and a rubber spatula to help transfer and smooth the mixture.

How To Make This 2-Ingredient Watermelon Gelato

Creating this luscious gelato is as easy as it gets. The secret lies in freezing your watermelon cubes ahead of time, so plan for a few hours of freezer time before you blend.

Start by cutting your seedless watermelon into small cubes. Spread them out in a single layer on a parchment-lined baking sheet. Freeze until completely solid—this usually takes about 3–4 hours.

Once frozen, transfer the watermelon chunks to a high-powered blender or food processor. Add your sweetened condensed milk on top. Start with about ½ cup and blend. You can always add more to taste and texture preference.

Blend until smooth and creamy. You may need to stop and scrape down the sides a few times or pulse to get everything moving. Don’t worry if the mixture seems thick—that’s what gives it that gelato-like consistency.

Transfer the blended gelato to a freezer-safe container and smooth the top with a spatula. Cover and freeze for another 1–2 hours if you prefer a firmer scoop, or enjoy immediately for a soft-serve texture.

From start to finish (including freezing the watermelon), expect the process to take about 4–6 hours total. The hands-on time, though, is just 10 minutes—leaving you plenty of time to kick back and enjoy summer.

Storage Options

You can store your watermelon gelato in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press a piece of plastic wrap or wax paper directly on the surface before sealing.

When ready to serve, let it sit at room temperature for about 5–10 minutes. This softens it just enough to scoop easily without losing its luscious texture.

If you find the texture becomes icy after a few days, try blending it again for a quick refresh. It’ll regain some of its original creaminess.

Avoid storing it in shallow containers or uncovered dishes, as this can lead to freezer odors seeping in or crystal formation on the surface.

Variations and Substitutions

The beauty of this recipe lies in its adaptability. With just two core ingredients, you’ve got a blank canvas for all kinds of creative twists.

Add a tablespoon or two of fresh lime juice to the blend for a tart, citrusy edge that balances the watermelon’s sweetness.

Want a richer flavor? Try using coconut cream instead of condensed milk for a dairy-free, tropical version. It won’t be as sweet, so you may want to add a bit of honey or maple syrup.

Fold in mini chocolate chips or chopped mint leaves after blending for extra texture and a gourmet feel.

You can also swap out the watermelon for other frozen fruits like mango or strawberries to create your own custom 2-ingredient gelato flavors.

Don't be afraid to experiment and make it your own. That’s the joy of simple recipes like this—once you’ve got the base down, the sky’s the limit!