This Watermelon Nice Cream requires only 3 ingredients and is the perfect summer treat! It is refreshing and delicious, and is a healthier alternative to ice cream.
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.