I don’t know about you but watermelons are one of the first things that come to mind when I think of crowd-pleasers. It’s a staple at any of our home summertime gatherings or children’s birthday parties.
Watermelons are incredibly versatile – making them an easy addition to fruit platters, salads, drinks, or home-made ice blocks.
Having spent my childhood in the tropics, watermelons were always readily available. When I resettled in Australia as an adult, however, I was living in a country with four seasons so I savoured every chance I got to have this fruit.
When I came across this recipe from Nutrition in the Kitch, I was super excited because it’s a recipe that can be easily carried over from summer to another season. It’s so creamy, rich and satisfying!
I hope you enjoy it too!
No Churn Watermelon Coconut Ice Cream
1 ½ cups cubed watermelon
1 can full fat coconut milk
5 pitted medjool dates or 2 tbs of honey
A drop of vanilla extract
Pinch of salt
Blend all ingredients in a high speed blender before transferring to an 8” brownie pan.
Freeze for 3 hours or until hardened.
Remove from freezer and break frozen mixture into chucks.
Reblend chunks until creamy and refreeze for 30-60 minutes.
Scoop, share, and enjoy!