This sherbet recipe is the epitome of refreshing! The combination of watermelon, strawberry, lime, mint, and coconut milk is simple, and oh, so good.

Now that it’s officially summer, it’s time for many heat-friendly foods! And I mean foods that will cool you down, not that withstand the heat because uh, ice cream should indeed melt. Which seems super obvious, but the other day I was walking with a friend and we saw a sad, partially melted, ice cream cone on the ground and figured it had just been dropped. But, when we walked by it again 30 minutes later.. it hadn’t changed form at all. Kinda weird, no?

ANYWAY, I was inspired to create this recipe because dear Cogey (one of my fave astrological accounts on instagram), asked me to be a part of her Cancer zine for the start of Cancer season, today! After a little research, I found that cooling foods, including ice cream and melons are meant for Cancers, and frankly it just makes sense. So, I put together this Watermelon Strawberry Sherbet (made creamy with coconut milk) and love how easy it is. Check out her IG “zine” for all of the creative contributions!

The key to this no-churn recipe is to make sure to freeze the fruit before you place everything in the food processor. This helps to break down the ice crystals for a creamier experience, without the ice cream maker (if you don’t have one). And if you don’t have a food processor either, I have a tip for you in the next section.

Substitutions & Tips
- Watermelon – I cubed this into 1-inch (2.5 cm) pieces and placed them in a container to freeze for a few hours, for this recipe. Before doing this, make sure to take out any seeds you may find!
- Strawberries – it’s easy enough to find frozen strawberries at the store, but it may be more affordable to buy fresh and freeze them yourself, if you’re being mindful of a budget.
- Full-fat coconut milk – I feel the flavor pairs really well with the fruit here, and on top of that the fat from the coconut milk helps to soften the water-heavy fruit base, when frozen.
- Agave nectar – I use this because the flavor is not a strong as maple syrup, but is still a liquid sweetened so we don’t have to worry about dissolving sugar.
- Lime juice – if you’ve ever had an agua fresca, you know watermelon and agave (plus mint) are a perfect pairing, and it all works so well here.
- Mint – this adds some extra cooling power to the sherbet, but you can also use basil which goes great with watermelon and strawberries.
- Xanthan gum – thought I did not use it in the recipe here, (as you can maybe see by the density), adding it really makes the texture fluffy and seemingly creamier, so I highly recommend it. I’ve used in many other vegan ice cream recipes on VYA.
- Food processor – if you don’t have a food processor, let the fruit thaw slightly before pureeing in a blender, and once you transfer it to a container to freeze, stir it once every hour to break up the ice crystals that form.
- Popsicles – As I was making this, I also thought it would be fantastic as a popsicle! So if you don’t want to deal with freezing, or stirring, just pour into a bunch of (probably 12?) popsicle molds. I’ll have to make another batch once I finish this one to see exactly how many it would make.

Other great summer desserts!
- Mint Chocolate Chip Ice Cream Cupcakes
- Chocolate Peanut Butter Cookie Dough Pops
- Avocado Raspberry Pops
Vegan Watermelon Strawberry Sherbet

This sherbet recipe is the epitome of refreshing! The combination of watermelon, strawberry, lime, mint, and coconut milk is simple, but so, so good.
Ingredients
- 2 cups (300 g) chopped, frozen watermelon
- 2 cups (250 g) halved, frozen strawberries
- 13.5-ounce can (400 ml) full-fat coconut milk
- 1/4 cup (60 ml) agave nectar, or to taste
- 2 tablespoons (30 ml) lime juice
- 1/4 teaspoon xanthan gum, optional but highly recommended*
- Pinch of salt
- 1 tablespoon (1 g) mint leaves
Instructions
- Place everything, except for mint, in food processor equipped with an s-blade (see note if you don't have one). Puree until completely smooth.
- Add mint to mixture and pulse until it becomes small pieces. Taste and add more ingredients, to taste if need be. Transfer sherbet to a freezer-safe dish and freeze for 2 hours, or until fairly firm.
- If freezing overnight, once ready to enjoy, take out and let soften for 20-30 minutes before scooping and enjoying. Because of the high fruit content in this recipe, it will not be super-lush like a traditional ice cream, it's definitely on the lighter side.
Notes
- Because of the high water content from the fruit, it may take more time to get it nice and soft for serving if it's been in the freezer for a couple of days.
- Watermelon - I cubed this into 1-inch (2.5 cm) pieces and placed them in a container to freeze for a few hours, for this recipe. Before doing this, make sure to take out any seeds you may find!
- Agave nectar - I use this because the flavor is not a strong as maple syrup, but is still a liquid sweetened so we don't have to worry about dissolving sugar. If you want your sherbet to have a softer texture, add more agave nectar or cane sugar to the mix.
- Mint - you can also use basil which goes great with watermelon and strawberries.
- *Xanthan gum - thought I did not use it in the recipe here, (as you can maybe see by the density), adding it really makes the texture fluffy and seemingly creamier, so I highly recommend it.
- Food processor - if you don't have a food processor, let the fruit thaw slightly before pureeing in a blender, and once you transfer it to a container to freeze, stir it once every hour to break up the ice crystals that form.
- Popsicles - As I was making this, I also thought it would be fantastic as a popsicle! So if you don't want to deal with freezing, or stirring, just pour into a bunch (probably 12?) popsicle molds. I'll have to make another batch once I finish this one to see exactly how many it would make.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 81mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 2g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
So, enjoy this sherbet (I know I have been), and stay cool and hydrated this summer!

Pamela
Monday 8th of August 2022
How much mint? I’m not seeing it in the ingredients. Thanks!
Jackie of Vegan Yack Attack
Monday 8th of August 2022
@Pamela, 1 tablespoon, it's after the salt. :)
Brenda
Friday 23rd of July 2021
I just love strawberries and this sherbet looks so delicious.
Jackie @ Vegan Yack Attack!
Friday 23rd of July 2021
Thanks, Brenda!
Shweta
Thursday 22nd of July 2021
Looks fabulous! Loving all the summer favorites!
Jackie @ Vegan Yack Attack!
Friday 23rd of July 2021
Thank you so much! And summer truly has some of the best foods!
Tam
Wednesday 7th of July 2021
Great recipe, tasted amazing. Friends and family really enjoyed it. Thanks for sharing
Jackie @ Vegan Yack Attack!
Sunday 11th of July 2021
So glad you loved it!
Pennie
Tuesday 22nd of June 2021
Can i use my ice cream machine for this?
Jackie @ Vegan Yack Attack!
Saturday 26th of June 2021
Absolutely! You could use fresh watermelon and strawberries, if convenient and just puree in a blender, before pouring it into the machine for churning.