Watermelon Cloud Slushie

We’ve all been there. You buy a watermelon, cut it up, and now you have endless watermelon. My kids always want one and after a few days, they’re over it! This Watermelon Cloud Slushie was such a creative way to use up all that extra watermelon! It gives slushie meets smoothie vibes. It’s icy, yet creamy, and full of fruity flavor! This was really easy to make, and the kids absolutely loved it. My husband and I even had some and splashed a little rum into it! This is great for enjoying on a sunny patio or while you’re hanging by the pool! It’s perfect for summer and it’s surprisingly good for you too!

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When were slushies invented?

The modern slushie was invented in 1958 by a man named Omar Knedlik, who owned a Dairy Queen in Kansas! When his soda machine kept breaking, he stored bottled sodas in the freezer in a pinch. When he pulled them out of the freezer, they were partially frozen, with a slushy texture. The customers actually loved it, and his accidental creation became a huge hit – paving the way for slushies as we know them today! Pretty cool, huh?

In 1960, Omar partnered up with John Mitchell, and together they mass-produced slushie machines, getting their patent secured by 1962! From there, 7-Eleven licensed the ICEE technology and branded their own version – the “Slurpee”, which blew up all across the nation!

Did you know?

Watermelons are basically like giant water balloons! Because they’re made up of 92% water, when dropped, they smash dramatically – just like a water balloon! Watermelons have been around for over 5,000 years, first appearing in Africa! And at this point, there are many different varieties of them with flesh colored pink, red, white, yellow, and orange!

This giant fruit has always been popular, but when seedless watermelons became available, those took the stage! And contrary to popular belief, seedless watermelons aren’t GMO at all. These watermelons are created by crossing plants with different chromosome counts, which turns the fruit sterile. So, the tiny white “seeds” inside aren’t actually seeds at all, they’re just undeveloped seed coats! Nothing like old-school plant breeding, right? I think that’s so interesting!

What ingredients do I need to make this?

For the watermelon cloud slushie:

Watermelon
Vanilla Greek Yogurt
Milk
Honey
Vanilla
Salt

For serving:

Watermelon

What equipment do I need?

• Large Blender
• Measuring Cups and Spoons
• Parchment Paper
• Large Baking Sheet
• Cocktail Skewers
• Cutting Board
• Chef Knife

How do I make it?

To prep the watermelon:

To get started on this recipe, the first thing we’ll need to do is cut our watermelon into cubes if it isn’t already.

Next, get out a large baking sheet and line it with parchment paper. Spread the cubes out into a single layer, then freeze it for a while.

Pro Tip: Freezing the watermelon like this is essential to get that icy, spoon scoopable slushie texture!

To make the watermelon cloud slushie:

Get out a blender, then add the frozen watermelon cubes, Greek yogurt, vanilla, honey, milk, and salt.

Blend until smooth. That’s it! So easy.

Pro Tip: The vanilla Greek yogurt and milk give that creamy, cloudy effect, but the texture remains icy – the staple of the slushie! This is also a great way to sneak some protein and calcium into this kid-friendly treat – and since it’s made with natural sugars only, parents can feel extra good about it!

To serve:

Serve the watermelon cloud slushie with watermelon chunks on a skewer, whipped cream, whatever you want! Enjoy!

Tips:

• If you don’t have vanilla Greek yogurt, just use plain Greek yogurt and up the vanilla by a teaspoon or so.
• If you find that it’s too thick after blended, splash in a bit more milk. If it’s too runny, add more frozen watermelon cubes!
• This recipe will make one large slushie or two smaller sized ones.
• Double or triple this for a group! Store any unused slushie in an airtight container in the freezer for up to 3 months.
• Feel free to freeze extra watermelon if you’d like as well! Then after freezing on the baking sheet for 2 hours, move to an airtight container for up to 3 months. The frozen cubes are perfect for making smoothies, slushies, and boozy cocktails! By adding them to the baking sheet with the parchment paper vs just throwing them all in the freezer, you’re able to separate them into individual chunks and take out the portion sizes you’d like – otherwise it would just be one giant frozen watermelon blob!

Have a bunch more watermelon to use up? Check these recipes out!

• Watermelon Mojito
• Watermelon Lime Ice Cream

Need some more fruity summer inspo?

• Grape Salad with Candied Walnuts
• Strawberry Mousse