Watermelon Ice Cream
Prep Time 5 minutes
Total Time 5 minutes
Servings4
Ingredients
Ice Cream
- 1 small/medium watermelon chilled in the fridge overnight*
Toppings
- 1 can coconut milk (can) refrigerated overnight**
- coconut nectar optional
- almonds slivered
- cacao nibs
Instructions
- 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.
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.
**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.
Did you make this recipe?
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.