Dairy Free Watermelon Ice Cream Cake makes an adorable summer treat that’s fun to make and totally delicious!
This is my second frozen dessert entry into So Delicious’ dairy free frozen desserts blogger recipe contest hosted by Go Dairy Free.
When I was a kid growing up in New Jersey, Friendly’s made a “Wattamelon Roll” that was available throughout the summer. One of my best friends and I liked it so much that we would go buy a roll and eat it right out of the box with two forks…yes, all in one sitting. I realize looking back that eating that much cake at once on what sometimes seemed like a weekly basis was not the healthiest tradition, but it sure was a lot of fun!
I miss those days, and wanted to create a fun dairy free version that my kids would remember fondly when they’re older too. I was so excited when So Delicious invited me to participate in their Dairy Free Frozen Fridays Contest because I knew their amazing products would be perfect for helping me turn my dairy free watermelon ice cream cake idea into a reality.
While I had a rough idea about what I wanted the cake to look like, I spent the car ride to the grocery store brainstorming what ingredients I needed. In the end, I picked up fresh watermelon and three of our favorite So Delicious dairy free products: Very Vanilla Cashew Milk ice cream, CocoWhip, and Vanilla Cultured Coconut Milk yogurt.
The first thing I did when I got home was make the watermelon ice cream, which was a combination of 2 ingredients – fresh watermelon juice and So Delicious Very Vanilla Cashew Milk ice cream. Yes, that’s it! Once that was done, I poured it into a bread pan and let it freeze for 5 hours.
When it was time to make the rest of the dairy free watermelon ice cream cake recipe, I took out a 9 inch round baking pan. I needed something round to put in the center to keep the outside layer from leaking into the center of the cake and that’s when it hit me. The CocoWhip container was the perfect shape and size! So, I washed the outside and placed it in the center of the pan upside down.
Next, I poured the outside white layer which was a combination of vanilla coconut milk yogurt and ice cream. I probably could have frozen this for one hour, but I wanted the outside to be really solid so that it didn’t melt or combine with the inside watermelon layers. So instead, I placed it in the freezer for 2 hours. When it was done freezing, I simply twisted the CocoWhip container a few times in a circular direction and it popped right out! Voila, I had a perfect hollow circle in the center of my cake to add the watermelon layer. I was one step closer to making my dream of dairy free watermelon ice cream cake!
When the watermelon ice cream was finished freezing, I scooped it out into a mixing bowl and let it sit for about 5 minutes on the counter. Then I used a hand mixer to make it smooth and poured it into the center of the cake pan. Next, it went back into the freezer for 30 minutes. I took it out at the point because I knew it would be firm, but not frozen solid which would make it easy to add the chocolate chips. Then it went back into the freezer for one hour.
A few minutes before I removed the cake from the freezer, I took out the CocoWhip. I like to use it directly from the freezer for frozen desserts so that when I mix it the consistency stays a bit thicker. I added natural, plant-based green food coloring to the bowl with the CocoWhip and mixed it on medium until it was smooth and the green color I was looking for.
Then, it was time for the cake to come out of the freezer. I was able to remove the cake from the pan without an issue because I had lined it with plastic wrap. I transferred the cake onto a 10 inch cardboard cake circle (though you could use a plate) and frosted the outside layer with the green frosting. Then I placed the cake back in the freezer until it was ready to serve. I suggest freezing it for a minimum of 30 minutes.
Here is the full recipe so that you can make some too!
Dairy Free Watermelon Ice Cream Cake
- 2 cups of fresh watermelon cubed
- 1 pint of So Delicious Cashewmilk Ice Cream
- 1 pint of So Delicious Coconutmilk Ice Cream
- 2 containers of So Delicious Cultured Vanilla Yogurt
- 1/3 of a package of So Delicious CocoWhip
- 1/8 cup dairy free chocolate chunks chips can be substituted
- 3-6 drops of natural plant-based food coloring (either green or a combination of blue and yellow to make green)
- Remove the So Delicious Very Vanilla Cashew Milk ice cream from the freezer to thaw for 10 minutes. Do not let it thaw until melted.
- Remove the seeds from your watermelon.
- Chop the watermelon into cubes and add it to a food processor where you'll blend until totally smooth.
- Pour the watermelon puree into a large 2 cup measuring cup through a sifter so that the chunks and any white seeds you may have missed don't go into the bowl. You'll end up with 1.5 cups of watermelon juice.
- Add the watermelon juice to a large mixing bowl and set aside.
- Add the thawed cashew milk ice cream to the mixing bowl and blend until smooth.
Pour your watermelon ice cream into a bread pan and place it in the freezer for 5 hours.
- 2 hours before the watermelon ice cream is done freezeing, remove the So Delicious Coconut Milk ice cream from the freezer and let it thaw for 10 minutes.
- Empty the two vanilla yogurts into a mixing bowl and add the coconut milk ice cream, blending until smooth
- Take out a 9 inch round baking pan and place washed CocoWhip container upside down in the center of the bowl so that there's an even rim around it.
- Pour the coconut milk ice cream and yogurt mixture into the cake pan in the area around the CocoWhip container.
- Place the pan in the freezer for two hours.
- 2 hours later, remove the watermelon ice cream from the freezer and scoop it into a mixing bowl.
- Let it thaw for 5 minutes and then mix until smooth.
- Remove the ice cream pan from the freezer and pour the watermelon ice cream into the center.
- Place it back in the freezer for 30 minutes, so that it's firm but not totally frozen solid.
- Remove the pan from the freezer and carefully place the chocolate chunks onto the watermelon layer, pressing them in slightly so that they are part of the cake rather than just sitting on top of it.
- Place it back in the freezer for one hour.
- A few minutes before the watermelon layer is done freezing, remove the CocoWhip from the freezer and transfer 1/3 of the package to a mixing bowl.
- Add green food coloring and mix until it's smooth and the green color you're looking for.
- Place the frosting bowl in the freezer while you remove the cake from the pan.
- Once the cake has been removed from the pan, and transferred to a cardboard cake round or plate, remove the frosting from the freezer.
- Frost the outside of the watermelon ice cream cake and place it back in the freezer for 30 minutes, or until ready to serve.