Friday, July 10, 2015
This Watermelon Ice Cream is in the running for my favorite discovery of Summer 2015. It's super easy, cheap, and healthy enough to justify serving bowlfuls to the kids for breakfast. Fair warning: don't attempt this recipe unless you're prepared to make it several times over. It's that addicting!
Here's all it takes:
4 cups seedless watermelon
4-6 strawberries (not necessary, but I add them for an extra burst of color and flavor)
1 can full-fat coconut milk (if you only have low-fat coconut milk, add a few tablespoons of heavy whipping cream)
1/4 cup maple syrup
1/3 cup lemon juice
Blend ingredients in blender until smooth. Pour into ice cream maker and mix until thick, about 20-25 minutes. Texture is similar to a sorbet, only creamier.
Adapted from recipe in Kinfolk Magazine, Volume 16