The best thing since ice cream.
How amazing does that watermelon ice cream look?!
But shh.. here’s the secret…there’s actually no ice cream in it…it just looks, tastes, and satisfies you like ice cream. Without the brain freeze or empty calories.
My gorgeous watermelon “ice cream”, is simply chilled scoops of watermelon. And I must say, it’s pretty genius, not sure why no one has thought of this before. 🙂
As I’m sure you’re well aware, the mind is a funny thing. It will believe anything you tell it. Scoop some melon into balls, cover it with creamy and crunchy toppings, and all of a sudden it thinks it’s having ice cream and those same little pleasure sensors light up as they do when you indulge in something more decadent.
So grab a spoon, this may be your new favorite way to eat watermelon.
All photos in this post taken by: Irina Smirnova Styling: Maria Marlowe
Watermelon Ice Cream
- 1 small/medium watermelon chilled in the fridge overnight*
- 1 can coconut milk refrigerated overnight**
- coconut nectar optional
- almonds slivered
- cacao nibs
- Cut melon in half. Use an ice cream scoop to form melon balls. (Press down firmly into the melon flesh, and then turn to form a sphere.)
- Place melon balls in a bowl. Figure about 5 melon balls per person.
- Next add the toppings to each bowl: 1-2 tbs coconut cream, 1-2 tsp coconut nectar, and a small handful of almonds and cacao nibs. Serve.
**When you refrigerate the coconut milk, the liquid will sink to bottom and the cream will rise to the top. Flip the can over before openeing so you can pour the liquid out into a container to be reserved for another use (like in smoothies). Then, carefully spoon out the creamy part for this recipe. Reserve any leftover cream in a separate container.