Watermelon Ice Cream

The best thing since ice cream. Watermelon ice Cream Maria Marlowe

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. 

Watermelon Ice Cream Maria Marlowe Watermelon Ice Cream Maria Marlowe Watermelon Ice Cream Maria Marlowe Watermelon Ice Cream Maria Marlowe Watermelon Ice Cream Maria Marlowe Watermelon Ice Cream Maria Marlowe

All photos in this post taken by: Irina Smirnova Styling: Maria Marlowe

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Watermelon Ice Cream
Watermelon Ice Cream Recipe
Votes: 0
Rating: 0
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Rate this recipe!
Course Sweets
Prep Time 5 minutes
Servings
Ingredients
Ice Cream
  • 1 small/medium watermelons chilled in the fridge overnight*
Toppings
Course Sweets
Prep Time 5 minutes
Servings
Ingredients
Ice Cream
  • 1 small/medium watermelons chilled in the fridge overnight*
Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.)
  2. Place melon balls in a bowl. Figure about 5 melon balls per person.
  3. 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.
Recipe Notes

*Watermelons take up a lot of space! So, instead of pre-chilling the watermelon, you could make the melon balls, and then put them in a covered glass container and refrigerate or freeze for at least an hour. Then, take them out and add toppings before serving.
**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.

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