No Churn Dairy Free Watermelon Ice Cream
Makes 4 Servings
Macros: 221 cal, fat 12g, carbs 31g, protein 2g, fibre 1g
1 can full fat coconut milk
5 pitted medjool dates or 2 tablespoons of honey
⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract
pinch of salt
1½ cups cubed watermelon
Blend all ingredients in a blender and transfer to a brownie or cake pan.
Place in the freezer for 3 hours or until hardened.
Break frozen watermelon mixture into chunks and place back in the blender.
Blend until a creamy consistency is reached.
Place back in a container or large bowl and place in the freezer to firm up for about 30 minutes.