WATERMELON ICE CREAM
June 23, 2022
Nothing screams summer like watermelon and ice cream! This creamy, easy watermelon ice cream can be whipped up in less than 5 minutes once your frozen watermelon chunks are ready. Perfect for summer, this sweet treat is healthy, refreshing, and vegan!
1 1/2 cups frozen watermelon
1/2 cup vanilla almond milk (or other milk alternative)
- tbsp lemon juice
- 2 tbsp monk fruit
Prepare the watermelon
- Cut watermelon into small chunks, removing both the outer rind and black seeds (if there are any).
- Freeze the watermelon chunks for at least 4-5 hours, until fully frozen.
Make the ice cream
- Add the watermelon chunks to a blender with the almond milk.
- Scoop the watermelon ice cream into bowls for serving immediately.
- Blend until the watermelon has broken down and you have a thick, creamy consistency. Serve and enjoy!
- If you want to make this in advance, transfer your ice cream to a loaf pan or container and place back in the freezer.
- Let it sit at room temperature for ten minutes before scooping so it softens a bit, serve and enjoy.
Tips For Choosing a Ripe Watermelon:
Your watermelon should be sweet, red and juicy! Follow these tips for the perfect melon.
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Large yellow spot. This is where the watermelon was laying in the field. Make sure the area of yellow is a decent size.
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Hollow sound. Give your watermelon a good thump and it should sound hollow.
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Dullness on the outside.The outside of the watermelon should look dull, not shiny. A shiny watermelon means it’s not ripe.
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Lift the watermelon. You should notice that it’s heavy for its size, which means it has a ton of water in it (a good thing!).
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