Vegan Watermelon, Coconut And Mint Ice Cream – a delicious recipe with watermelon, milliliters, sugar, Fresh mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop and crush the watermelon, squeeze to drain and keep most of the juice.
2
Place the remaining pulp (it's okay if it's a little wet,) in a bowl or tub, and use an immersion blender to blend the pulp to a uniform consistency.
3
Add the solid part of the coconut cream, after draining away excess water from the can, and blend well with the watermelon, allowing air to incorporate.
4
Cover the bowl and place in the freezer to keep cold.
5
Dissolve the sugar in the watermelon juice, add the chopped mint, and over a high heat, reduce to a syrup.
6
Take the bowl out of the fridge and blend again with the syrup.
7
Place the bowl back in the freezer, and allow to freeze. Ready to serve in about 4 hours.
1077
kcal
Calories
72
g
Fat
106
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 Seedless watermelon, 800 milliliters Canned coconut cream, 2 cans, 400 grams Granulated sugar, 1 bunch Fresh mint, chopped and stalks removed.
Yes, Vegan Watermelon, Coconut And Mint Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
