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No Added Sugar Coconut Watermelon Ice Cream (No Churn)
Mmmm, we just can't get over this creamy, coconutty watermelon ice cream recipe. It's an easy and healthy recipe, made with only five ingredients (zero added sugar!) and no ice cream maker required. Satisfy your craving for a sweet dessert with this irresistible combo of watermelon, coconut and strawberries. Oh, and don't forget to top your scoops with a generous sprinkle of chopped pistachios. Whip up my Desi~licious vegan ice cream below!
Ingredients
- 5 cups watermelon, cut into small chunks for freezing
- 1 cup strawberries, frozen
- 1 cup coconut milk, cream part only, not water
- 4 Medjool dates, pitted
- ¼ cup pistachios, roughly chopped
Equipment
- blender
Instructions
- Cut half a small watermelon into small cubes and freeze overnight. Remember to remove any large seeds.
- Refrigerate the can of coconut milk overnight. The coconut cream will separate from the coconut water and collect at the top of the can, making it easy to remove.
- In a large high-speed blender, add frozen watermelon, frozen strawberries, dates and coconut cream. Blitz with the help of your blender's tamper to create a soft ice cream consistency.
- Transfer into a shallow container, sprinkle with pistachios and freeze for 4 hours.
- Just before serving, remove from the freezer and let it sit for 10-15 minutes before slicing into medium chunks. The ice cream should break easily. Transfer the chunks into the blender and blitz (with the help of your tamper) to create a luscious creamy consistency. Don't blitz for too long; otherwise, it will be too soft. Serve immediately and enjoy!
Notes
- Make sure you use a ripe watermelon - it makes all the difference.
- Remove any large watermelon seeds before freezing your watermelon chunks.
- Make sure you use a trusted high-speed blender. The amount of frozen fruits could take a toll on a regular blender and risk damage.
- Use your blender's tamper to push the fruits gently towards the blades and encourage blending. The fruits will not blend without the tamper.
- Make sure the watermelon is cut into small chunks because large frozen chunks will be harder to blitz.
- Don't forget to refrigerate the coconut milk overnight. This will help to separate the thick coconut cream from the coconut water in the can. We only want to use the cream part for this recipe.
- You can adjust the sweetness by increasing or decreasing the number of dates.
- Use a shallow container to freeze the ice cream; that way, it freezes faster, and it is easier to break into chunks for when you blitz the second time.
Nutrition Information:
Calories: 290kcal (15%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 11g (55%)Sodium: 10mgPotassium: 638mg (18%)Fiber: 4g (16%)Sugar: 30g (33%)Vitamin A: 1149IU (23%)Vitamin C: 38mg (46%)Calcium: 53mg (5%)Iron: 3mg (17%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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