Watermelon Ice Cream
This healthy dessert is the perfect summer treat. Low in sugar and refreshing.
Makes
Serving size
Ingredients
⅔ cup coconut milk
2 medium (236 grams) bananas, frozen
¼ teaspoon vanilla extract
Pinch sea salt
1 tablespoon honey
3 cups watermelon, cubed
Ice cream toppings (optional)
Special Equipment:
Blender
Ice cube trays
Instructions
- Blend all ingredients in a blender and transfer to empty ice cube trays or a shallow baking dish.
- Place in the freezer for 3 hours or until hardened.
- Return the frozen watermelon to the blender.
- Blend until a creamy consistency is reached.
- Place mixture in a lidded container and return to the freezer to firm up for about 25 minutes or until desired consistency.
- Serve as ice cream with desired toppings.
Cooking Tip
After you have returned the mixture to the freezer (step 5) and want to enjoy more after a day or two, let the container stand at room temperature for approximately 10 minutes. At this point an ice cream scoop can slide in the mixture and it will scoop easily.
Recipe Contributed by FamilyCook Productions
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