Watermelon Ice-Cream
Ingredients
-
3
cups
cubed watermelon
-
1
cup
vanilla almond milk
-
2
tablespoons
monk fruit
Instructions
- Line a quarter sheet pan with parchment paper.
- Cut watermelon into uniform cubes and place on the lined sheet pan.
- Freeze the watermelon for at least 4 hours until frozen through.
- Remove the frozen watermelon from the freezer and place it in a high-speed blender with the almond milk and monk fruit.
- Blend until the mixture reaches a thick, creamy consistency.
- If serving immediately, serve and enjoy.
- If storing for later, transfer the mixture to a loaf pan and freeze again.
- Before serving from the freezer, let it sit at room temperature for 10 minutes to soften.
Nutrition Facts (estimated)
Servings
4 servings
Calories
43
Total fat
1g
Total carbohydrates
9g
Total protein
1g
Sodium
82mg
Cholesterol
0mg
You might also like