Summer heat makes me crave something cold and sweet. I’m not talking about your everyday glass of lemonade or a popsicle from the freezer. I want something that feels like a treat but won’t have me stuck in the kitchen while the sun is shining.
That’s where this watermelon milkshake comes in. It’s basically summer in a glass. I blend it up when the kids are running through the sprinkler and I need something to cool down fast. Five minutes of work, and you’ve got a drink that tastes like dessert but sneaks in some fruit.
Want it extra creamy? Don’t skimp on the ice cream. Prefer it lighter? Add a bit more watermelon. Either way, you’re getting something cold and refreshing without turning on the oven.
Why You’ll Love This Watermelon Milkshake
- Ready in minutes – This refreshing treat takes just 5-10 minutes from start to finish, making it perfect for when you need a quick cool-down on a hot day.
- Only three ingredients – You just need watermelon, vanilla ice cream, and optional whipped cream to make this creamy, fruity shake.
- Kid-friendly summer treat – The sweet combination of fresh watermelon and ice cream makes this a hit with kids and adults alike, and it’s a fun way to use up extra watermelon.
- No special equipment needed – Just toss everything in a blender and you’re done—no fancy tools or complicated steps required.
What Kind of Watermelon Should I Use?
Seedless watermelon is definitely the way to go for this milkshake – nobody wants to be picking seeds out of their drink! When you’re at the store, look for a watermelon that feels heavy for its size and has a creamy yellow spot on one side, which means it ripened on the vine. The flesh should be bright red and firm when you cut into it, not mushy or pale pink. If your watermelon seems a bit watery or not super sweet, don’t worry – the vanilla ice cream will balance everything out and add plenty of sweetness to your shake.
Options for Substitutions
This simple milkshake is easy to customize based on what you have in your kitchen:
- Vanilla ice cream: You can swap vanilla for strawberry ice cream to make it even fruitier, or try coconut ice cream for a tropical twist. Frozen yogurt works too if you want something lighter.
- Seedless watermelon: If you only have seeded watermelon, just remove the seeds before blending. You can also freeze the watermelon cubes ahead of time for an extra thick and frosty shake.
- Whipped cream: Store-bought whipped cream is convenient, but you can make your own by whipping heavy cream with a bit of sugar. Or skip it altogether if you prefer a simpler drink.
- Ice cream: For a dairy-free version, use coconut milk ice cream or almond milk ice cream. Just note that the texture might be slightly less creamy depending on the brand you choose.
Watch Out for These Mistakes While Making
The biggest mistake people make with watermelon milkshakes is adding ice cubes to make it colder, which waters down the flavor and creates an icy texture instead of a creamy one – freeze your watermelon cubes ahead of time instead for the perfect consistency.
Another common error is over-blending the mixture, which can cause the ice cream to become too thin and runny, so pulse just until everything is combined and smooth.
To get the best flavor, make sure your watermelon is actually ripe and sweet before blending – if it tastes bland on its own, your milkshake will too, so give it a taste test first.
If your milkshake turns out too thick to pour, add a splash of milk rather than more watermelon juice to keep that creamy texture intact.
What to Serve With Watermelon Milkshake?
A watermelon milkshake is perfect on its own as a refreshing summer treat, but it pairs really well with light snacks that won’t weigh you down. I love serving it alongside sugar cookies or vanilla wafers for a simple dessert moment on the porch. If you’re making these for a backyard barbecue, they go great with grilled burgers or hot dogs since the sweet, fruity flavor balances out savory foods. You can also serve them as an afternoon snack with some fresh fruit like strawberries or pineapple chunks on the side.
Storage Instructions
Store: This milkshake is best enjoyed right away while it’s cold and creamy. If you have leftovers, pour them into an airtight container and keep in the freezer for up to 2 days. It’ll freeze pretty solid, so you’ll need to let it thaw a bit before drinking.
Make Ahead: You can cube your watermelon ahead of time and keep it in the fridge for up to 3 days, or freeze the cubes for up to a month. Using frozen watermelon actually makes an even thicker, colder milkshake, so it’s a great option!
Serve: If your milkshake gets too thick after sitting in the freezer, just let it sit at room temperature for about 10 minutes, then give it a good stir or quick blend. You can also add a splash of milk to thin it out if needed.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 4 glasses |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1750-1950
- Protein: 28-36 g
- Fat: 75-90 g
- Carbohydrates: 240-270 g
Ingredients
For the milkshake:
- 4 cups watermelon (cubed and seeds removed)
- 10 scoops vanilla ice cream (I always use Breyers Natural Vanilla for the best texture)
- 1 tablespoon fresh lime juice
- 1 pinch sea salt
For the topping:
- 1 can whipped cream (I prefer Reddi-wip for the perfect peak)
- fresh watermelon slices
Step 1: Prepare and Blend the Watermelon Base
- 4 cups watermelon
Cut the watermelon into cubes and remove all seeds, then add them to your blender.
Blend on high speed for 1-2 minutes until you have a smooth juice.
I always use fresh watermelon rather than frozen because it creates a naturally creamy texture without over-iciness—the vanilla ice cream will provide all the chill you need.
Step 2: Build the Milkshake
- 10 scoops vanilla ice cream
- 1 tablespoon fresh lime juice
- 1 pinch sea salt
- watermelon juice from Step 1
Add the vanilla ice cream scoops to the watermelon juice in the blender, then add the fresh lime juice and sea salt.
Blend on medium-high speed for 1-2 minutes until completely smooth and creamy.
The lime juice brightens the sweetness of the watermelon while the salt enhances all the flavors—don’t skip it!
Stop blending once you reach a thick milkshake consistency; over-blending will make it too thin.
Step 3: Serve and Garnish
- milkshake from Step 2
- 1 can whipped cream
- fresh watermelon slices
Pour the milkshake into chilled glasses, filling them about three-quarters full.
Top each glass with a generous dollop of whipped cream and garnish with a fresh watermelon slice on the rim.
Serve immediately with a straw and spoon for the whipped cream topping.
Quick Watermelon Milkshake
Ingredients
Method
- Cut the watermelon into cubes and remove all seeds, then add them to your blender. Blend on high speed for 1-2 minutes until you have a smooth juice. I always use fresh watermelon rather than frozen because it creates a naturally creamy texture without over-iciness—the vanilla ice cream will provide all the chill you need.
- Add the vanilla ice cream scoops to the watermelon juice in the blender, then add the fresh lime juice and sea salt. Blend on medium-high speed for 1-2 minutes until completely smooth and creamy. The lime juice brightens the sweetness of the watermelon while the salt enhances all the flavors—don't skip it! Stop blending once you reach a thick milkshake consistency; over-blending will make it too thin.
- Pour the milkshake into chilled glasses, filling them about three-quarters full. Top each glass with a generous dollop of whipped cream and garnish with a fresh watermelon slice on the rim. Serve immediately with a straw and spoon for the whipped cream topping.