Watermelon Ice Cream

This healthy dessert is the perfect summer treat. Low in sugar and refreshing.

Serving size

1 cup

Makes

4 servings

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

Nutrition Info

Makes: 4 servings  Serving size: 1 cup

Calories

99

Fat

1 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrate

24 g

Sugar

16 g

Fiber

4 g

Protein

1 g

Sodium

41 mg

Calcium

25 mg

Phosphorus

23 mg

Potassium

308 mg

Instructions

  1. Blend all ingredients in a blender and transfer to empty ice cube trays or a shallow baking dish.
  2. Place in the freezer for 3 hours or until hardened.
  3. Return the frozen watermelon to the blender.
  4. Blend until a creamy consistency is reached.
  5. Place mixture in a lidded container and return to the freezer to firm up for about 25 minutes or until desired consistency.
  6. Serve as ice cream with desired toppings.
Recipe Contributed by FamilyCook Productions

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.