I walked into Michael’s yesterday and I am not kidding when I tell you they were setting up the Halloween items. I’m personally a huge fan of fall, it’s my favorite time of year, but even I did a collective sigh when I saw ghosts and goblin displays in AUGUST. It’s starting to get real that summer is almost over, but before it goes I have a few more summer themed recipes for you, with the first being watermelon ice cream.
I loved using coconut milk for this recipe because it gave the ice cream a really creamy flavor without any actual milk products, and with only five ingredients, it can’t be beat. And don’t forget the juiciness of the watermelon, it’ll make your taste buds sing.
Before I pull my plaid scarves out of the back of my closet, I’m going to plop some watermelon ice cream on a massive waffle cone and sit by the pool soaking in the last few weeks of heat.
Nice to see you, August.
- 1 can (13.5 ounces) full-fat coconut milk
- 4 cups watermelon
- 1 lime, juiced
- 3 tablespoons agave nectar
- pinch of salt
- Blend the coconut milk, watermelon, lime juice, agave nectar, and salt together in a blender on medium speed for one minute. Pour into a baking dish (size?) and place in the freezer for five hours.
- minutes before serving, place in the refrigerator to soften, and then scoop and serve.