This Watermelon Nice Cream requires only 3 ingredients and is the perfect summer treat! It is refreshing and delicious, and a healthier alternative to ice cream!
I scream, you scream, we all scream for... nice cream? Yes, nice cream! 😀
What is Nice Cream?
Nice cream is basically a vegan, dairy-free dessert made by blending frozen fruit. It's sort of like ice cream, but without the heavy cream, added sugars, artificial flavorings and preservatives! I like to add light coconut milk to mine to make it a bit creamy.
With less than 100 calories and a whole serving of fruit, what's not to love?
What are the Health Benefits of Watermelon?
Watermelon contains 92% water, so it's a great way to hydrate during those hot summer days!
It also contains vitamin A, vitamin C, and lycopene, an antioxidant which may help to prevent certain types of cancer.
With only 46 calories per cup, it's a great choice for those watching their waistlines.
It may also help with muscle recovery after exercise, due to the presence of an amino acid called citrulline.
How to Choose a Ripe Watermelon
Look for a yellow field spot. This indicates that the melon was on the vine longer and is ripe. If the spot is white, it's not ripe yet.
Choose a watermelon that is heavy for it's size which indicates that it is ripe and full of juice!
A ripe watermelon will be dark green in color and dull looking. If it's shiny, it's not ripe yet.
How to Make this Recipe
First, you will need to freeze a small banana (or ½ of a large banana) and 3 cups of watermelon if you don't already have them available in your freezer. Simply cut the fruit into chunks and freeze them on a baking sheet lined with parchment paper for 3 hours. Once frozen, transfer the fruit into an airtight container and place in the freezer until ready to use.
Next, you will add the frozen watermelon and banana along with the light coconut milk into a food processor or high-speed blender and blend until smooth. I used a food processor and it took about 5 minutes.
Fruit acts as a natural sweetener in this recipe. The riper the fruit, the sweeter it will be! If you find your nice cream is not sweet enough, simply blend in a tablespoon or so of maple syrup.
This nice cream can be served immediately as a "soft serve" or place in the freezer for 2-3 hours for a firmer consistency. If it is in the freezer for more than 3 hours, you may need to let it sit on the counter for 15 minutes prior to serving to let it soften up.
Helpful Hints
When I make this recipe, I tend to double it which fills a metal loaf pan perfectly.
Choose a seedless watermelon or you will have to pick out the large black seeds. You don't need to worry about any small white seeds.
Be sure to use "light" coconut milk, as regular coconut milk is quite high in calories and saturated fat. We're trying to keep this healthy, my friends. 😉
You can find a can of light coconut milk in the ethnic food aisle of your grocery store.
Enjoy!
Did you make this recipe? Leave me a comment below. I love to hear from my readers!
Oh, and don't forget to freeze your ripe bananas! Not only are they great in making nice cream but smoothies too! Be sure to check out my Banana Nut Smoothie or my Green Smoothie with Spinach, Mango and Banana which are both delish!
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Watermelon Nice Cream (Daily-Free, Vegan)
Equipment
- Food Processor or High-Speed Blender
Ingredients
- 3 cups Watermelon frozen
- 1 small Banana frozen
- ¾ cup Lite Coconut Milk
- 1 tablespoon Maple Syrup optional
Instructions
- First, you will need to freeze a small banana (or ½ of a large banana) and 3 cups of watermelon if you don't already have them available in your freezer. Simply cut the fruit into chunks and freeze them on a baking sheet lined with parchment paper for 3 hours. Once frozen, transfer the fruit into an airtight container and place in the freezer until ready to use.
- Add the frozen watermelon, frozen banana, and light coconut milk into a food processor or high-speed blender and blend until smooth.
- If you find the nice cream is not sweet enough, simply blend in a tablespoon or so of maple syrup.
- Serve immediately as a "soft serve" or place in the freezer for 2-3 hours for a firmer consistency. If it is in the freezer for more than 3 hours, you may need to let it sit on the counter for 15 minutes prior to serving to let it soften.
Notes
- Choose a seedless watermelon or you will have to pick out the large black seeds. You don't need to worry about any small white seeds.
- When I make this recipe, I tend to double it which fills a metal loaf pan perfectly.
- Be sure to use "light" coconut milk, as regular coconut milk is quite high in calories and saturated fat. We're trying to keep this healthy, my friends. 😉
- You can find a can of light coconut milk in the ethnic food aisle of your grocery store.
- I make this recipe in a food processor and it takes about 5 minutes for the ingredients to blend.
Yum, sounds delicious! Can another plant-based milk substitute for coconut? We have almond and oat as staples in our home.
I haven’t made it with another type of milk, but would think it would work fine. Let me know how it goes! 😊
I too would like to know if we can substitute coconut milk for something else
I’ve only used coconut milk, but I’m sure any other type of plant-based milk would be just fine. 😊