Ingredients

The following ingredients have 4 Servings
  • 3 cups cubed watermelon
  • 1 cup vanilla almond milk*
  • 2 tablespoons monk fruit*

Instruction

  • Line a quarter sheet pan with parchement paper.
  • Cut watermelon into uniform, cubes and place on lined sheet pan. Place in the freezer for four hours (or until frozen through).
  • Remove watermelon from freezer and pop into a high speed blender with the almond milk and monk fruit.
  • Blend until the watermelon has broken down and you have a thick, creamy consistency. If you were going to eat it right away (which is my favorite way to enjoy this), serve and enjoy!
  • If you want to eat the watermelon ice-cream later, transfer to a loaf pan and place back in the freezer. Note: if you want to fill the loaf pan, you need to make two batches of ice-cream.
  • When you are ready to eat your ice-cream, let it sit at room temperature for ten minutes before scooping. Once it softens a bit, serve and enjoy.