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Dairy Free Watermelon Ice Cream Cake

Dairy Free Watermelon Ice Cream Cake makes an adorable summer treat that's fun to make and totally delicious!
Course Dessert
Cuisine American
Prep Time 1 hour
freezing time 5 hours
Servings 8
Calories 238 kcal
Author Jereann Zann - Celiac Mama


  • 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)


  1. 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.
  2. Remove the seeds from your watermelon.
  3. Chop the watermelon into cubes and add it to a food processor where you'll blend until totally smooth.
  4. 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.
  5. Add the watermelon juice to a large mixing bowl and set aside.
  6. Add the thawed cashew milk ice cream to the mixing bowl and blend until smooth.
  7. Pour your watermelon ice cream into a bread pan and place it in the freezer for 5 hours.

  8. 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.
  9. Empty the two vanilla yogurts into a mixing bowl and add the coconut milk ice cream, blending until smooth
  10. 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.
  11. Pour the coconut milk ice cream and yogurt mixture into the cake pan in the area around the CocoWhip container.
  12. Place the pan in the freezer for two hours.
  13. 2 hours later, remove the watermelon ice cream from the freezer and scoop it into a mixing bowl.
  14. Let it thaw for 5 minutes and then mix until smooth.
  15. Remove the ice cream pan from the freezer and pour the watermelon ice cream into the center.
  16. Place it back in the freezer for 30 minutes, so that it's firm but not totally frozen solid.
  17. 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.
  18. Place it back in the freezer for one hour.
  19. 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.
  20. Add green food coloring and mix until it's smooth and the green color you're looking for.
  21. Place the frosting bowl in the freezer while you remove the cake from the pan.
  22. Once the cake has been removed from the pan, and transferred to a cardboard cake round or plate, remove the frosting from the freezer.
  23. Frost the outside of the watermelon ice cream cake and place it back in the freezer for 30 minutes, or until ready to serve.
  24. Enjoy!!!
Nutrition Facts
Dairy Free Watermelon Ice Cream Cake
Amount Per Serving
Calories 238 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Sodium 60mg3%
Potassium 57mg2%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 24g27%
Vitamin A 215IU4%
Vitamin C 3.1mg4%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.