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Frozen watermelon is the easiest way to rescue a melon your family can’t finish before it turns. Freeze the cubes once and you have smoothies, slushies, drink ice, and popsicles ready whenever the craving hits. It takes just a few minutes of hands-on work and saves you from tossing half a melon.
More refreshing summer treats: Watermelon Smoothie | Slushy Frozen Fruit Cups | Strawberry Lemonade Popsicle Recipe
Before You Get Started
A couple of small choices up front make the difference between a usable bag of cubes and one frozen brick.
- Flash freeze first, always. Spread the cubes on a lined sheet pan so they don’t touch, then freeze until firm before bagging. This keeps them loose and grab-able instead of frozen into one solid block.
- Pat the cubes dry before freezing. Watermelon is mostly water, and surface moisture turns into ice crystals and freezer burn. A quick blot with a paper towel means cleaner cubes that blend better.
- Freeze in usable portions. Bag the cubes in amounts that match how you’ll use them, like a smoothie’s worth or a slushie batch, so you’re never thawing more than you need.
Pick a Ripe Watermelon First
A better melon makes better frozen cubes, so it’s worth a quick check before you buy. Look for a creamy yellow field spot (the patch where it sat on the ground), give it a tap and listen for a deep, hollow thud, and pick the one that feels heavy for its size. A dull rind is a better sign than a shiny one.
RECIPE WALK-THROUGH
How to Freeze Watermelon
See the recipe card below for full, detailed instructions
The whole process is just cut, freeze, and bag. The only step people skip is the flash freeze, and it’s the one that matters most.
Step 1: Prep and Cut
Rinse and dry the whole watermelon first, since your knife cuts through the rind into the flesh.
Slice it in half crosswise, trim off the stem end, and lay each half cut side down on a sturdy cutting board. Using a sharp serrated knife in a sawing motion, cut down along the curve to remove the rind and white flesh.
Step 2: Cube or Shape
Cut the rind-free halves into 1-inch slices, then into strips, then into cubes.
- For popsicles, slice a smaller seedless melon into 1-inch half-moons, cut those into triangles, and push a popsicle stick into the wide end of each one.
Step 3: Flash Freeze
Line a sheet pan with parchment paper or a silicone mat and spread the cubes in a single layer so they aren’t touching.
Freeze until firm, about 3 hours. This is the step that keeps them from clumping together.
Step 4: Bag and Store
Transfer the firm cubes to gallon zip-top freezer bags, press out the extra air, and label with the date.
Now they’re ready to grab a handful at a time.
Ways to Use Frozen Watermelon
This is where frozen watermelon earns its freezer space. A few favorites:
Blend a smoothie — Toss the frozen cubes in with strawberries and banana for a thick, frosty drink. The same trick works in my Strawberry Banana Smoothie when you want one without buying more fruit.
Make a slushie or sorbet — Blend a few cups of cubes with a little lime juice and a splash of water until slushy, then drink it as-is or freeze it firmer for sorbet.
Use them as drink ice — Frozen cubes keep a drink cold without watering it down.
Drop a few into a glass of my Homemade Lemonade or a pitcher of White Sangria, or muddle them into Margaritas for a summery twist.
- Check out my collection of Cocktails for Summing Sipping for even more drink options.
Snack on them straight — I like them best only slightly thawed, so they still have a firm bite. A spoonful of whipped topping turns them into an easy low-calorie dessert.
Dog treats — Frozen watermelon also makes a nice hot-day treat for dogs. Stick to plain, seedless pieces and keep it to a small amount.
- Find more cool-down ideas in my collection of no-bake summer desserts.
Storage Tips
Storage, Thawing, & Safety
Once it’s flash-frozen and bagged, frozen watermelon is easy to keep on hand. Here’s how long it lasts, how to thaw it, and when to toss it.
How long it keeps. Stored in an airtight bag or container, flash-frozen watermelon lasts 6 months or more. Cut fresh watermelon only holds about 3 days in the fridge, which is exactly why freezing stretches it so far.
How to thaw it. Move what you need to the fridge overnight, or thaw it just partway if you’re snacking so it keeps some bite. The texture comes out softer than fresh because of all that water, so thawed watermelon shines in blended drinks, sorbets, and drink ice rather than as a stand-in for a fresh slice.
When to toss it. Frozen watermelon stays safe as long as it was fresh and clean going in. Throw it out if it picks up an off smell, freezer burn, or a slimy texture.
Frequently Asked Questions
Can you blend frozen watermelon straight from the freezer?
Yes, and that’s the whole point of freezing it. The frozen cubes give smoothies and slushies their thick, frosty texture without any added ice. If your blender struggles, add a small splash of water or juice to get things moving.
Do you need to remove the seeds before freezing?
It’s easiest to start with a seedless watermelon so you can skip that step entirely. If you only have a seeded melon, pick out the large black seeds as you cube it, since they don’t soften in the freezer.
Can you refreeze watermelon once it’s thawed?
It’s best not to. Refreezing breaks down the texture even more and leaves it mushy and watery. Thaw only what you plan to use, and keep the rest frozen.
Can you freeze watermelon juice?
Yes. Blend and strain the watermelon, then freeze the juice in ice cube trays or a freezer-safe container. The cubes are great for drinks, and the juice keeps for a few months.
Related Recipes
Frozen Watermelon
Equipment
- Sheet pans
- Parchment paper or silicone mat
- Serrated knife
- Gallon zip top freezer bags
- Popsicle sticks if making popsicles
Ingredients
- 1 seedless watermelon cubed
Instructions
To cube the melon
- Trim a small amount off the top and bottom (stem end) of the watermelon, then cut it in half crosswise. Lay each half cut side down, follow the curve with a sharp serrated knife to slice off the rind, then cut into 1-inch slices, 1-inch strips, and finally 1-inch cubes.
- Line your sheet pans with parchment paper and spread the cubes in a single layer so they don't touch. Freeze about 3 hours, until firm, then transfer to gallon zip-top freezer bags.
To make popsicles
- Line a sheet pan with parchment paper. Slice a personal-size seedless watermelon in half, lay it cut side down, and cut into 1-inch half-moons. Cut the half-moons into thirds to form small triangles.
- Using a sharp paring knife, stab the rind and wiggle to create a pocket. Insert a popsicle stick about 1.5 inches into each piece.
- Place on the prepared sheet pan, not touching, and freeze 2 to 4 hours.
To make a watermelon slushie
- 8 cups frozen watermelon cubes
- Juice of half a small lime
- 1 cup hot water
- 2 cups lemon-lime soda
- Place the watermelon cubes, lime juice, and hot water in a high-speed blender. Process until smooth, adding splashes of water if needed.
- Remove the blade, pour in the soda, and stir gently. Serve right away, garnished with skewered cubes and a lime wheel. Makes 4 small servings.
To make a watermelon mojito (makes 1)
- 4 large mint leaves
- 1-2 tablespoon white sugar
- Juice of ¼ lime
- Frozen watermelon cubes
- 2 ounces white rum
- Club soda or tonic
- Muddle the mint leaves with the sugar and lime juice in a tall glass until the mint is bruised and fragrant.
- Fill the glass with frozen watermelon cubes. Pour in the rum and top with club soda or tonic. Stir gently, garnish with mint and a lime wheel, and serve immediately.
Notes
- Flash freeze the cubes in a single layer before bagging so they stay loose instead of clumping into one block.
- Pat the cubes dry first to cut down on ice crystals and freezer burn.
- Freeze in portion-sized bags labeled with the date so you only thaw what you need.
- Frozen watermelon keeps 6 months or more in an airtight bag or container.
- Thawed watermelon is softer than fresh, so it’s best in blended drinks, sorbets, or as drink ice. For snacking, thaw it only partway.
- Don’t refreeze watermelon once it has thawed, as the texture turns mushy.
- Look for a creamy yellow field spot, a deep hollow sound when tapped, a melon that feels heavy for its size, and a dull (not shiny) rind.
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
