Do you have plans for the 4th of July or have a summer barbeque coming up? I’ve got the perfect treat to go along with your grilled dishes – watermelon mint ice cream! It’s ridiculously easy to make and will be gone in a flash. This dairy-free watermelon mint ice cream is creamy, light, and healthy! Get the recipe below.
It seems like celebrating holidays was always more fun as a kid. I couldn’t wait to open presents on Christmas morning and would hide behind the couch waiting for Santa to arrive. My family frequently vacationed to North Carolina each summer and when we did, we made sure to stop along the way to get fireworks in preparation for July 4th weekend. Whether it was presents or fireworks, I couldn’t wait for the next holiday to arrive!
Aside from the glitz and glam that came from holidays, I also loved the fact that we got a long break from school. No school, no worries, right? Same goes for when I was employed full-time at our local children’s hospital. We were all anxiously anticipating the holidays as we got time off to spend with family and friends.
This year, it feels a little bit different. I’ve learned that when starting a business, you work a lot. I’ve never worked harder in my life, yet felt more fulfilled and stress-free most days. It’s an amazing feeling.
However, when the Holidays hit, it turns into a tug-of-war of sorts between my long list of things I know I need to get done for upcoming projects and the importance of spending quality time with loved ones and giving myself a break.
And although I do try and find balance within this internal war, it often doesn’t look like the extended break that we’ve all come to know and love. I will take time out and a day off to spend with family and friends, but I often find myself working on things in between. Is it perfect? No. But I realize in this stage it’s all about the hustle, and as long as my husband and I are on the same page in terms of how much I’m working, that’s what matters most to me.
So, knowing that my time is limited nowadays, I’m always looking for quick solutions to be come up with creative and fun foods in the kitchen! Watermelon screams summertime and of course, a 4th of July party isn’t a party until there’s a plate full of juicy, sweet watermelon nearby.
Last year, I posted a recipe for a watermelon feta salad with mint and it is delicious! This year, I still wanted to incorporate summer’s star fruit, but with a sweet twist.
I’ve been trying so hard to make homemade popsicles and they just aren’t turning out as I would hope. So I thought, why not skip the popsicle molds and just make a batch of ice cream? It has less than five ingredients, is incredibly easy to make and is a healthy addition to the party!
This ice cream is dairy-free, since I’m using coconut milk as the base. I also don’t have an ice cream maker, so I used the freeze and blend method. If you have an ice cream maker, that works, too!
Ready to see just how easy this recipe for Watermelon Mint Ice Cream is?
Place the watermelon, full-fat coconut milk, honey and mint in a blender. Blend until smooth and mixed well. Line a cake pan (or square baking dish) with parchment paper and pour the mixture into the pan. Place in the freezer for three hours or until hardened.
Remove from the freezer and break the mixture up into chunks. Place back into the blender and blend until the ice cream has reached a creamy consistency. Spoon the mixture back into the container or a bowl and freeze for 30 minutes if the mixture is too soft or you’re not quite ready to serve. Finally, get an ice cream scooper, scoop into four bowls and enjoy!
There you have it. Watermelon Mint Ice Cream in just a few simple steps and minimal ingredients. Now that’s the kind of sweet treat I’ll be craving this 4th of July!
If you love the watermelon and mint combo, then you’ve got to try this Watermelon Mint Ice Cream. Have a safe holiday weekend, friends!
- 1 14.5 oz can full-fat coconut milk
- 1½ cups cubed watermelon
- ¼ cup tightly packed mint leaves
- 2 Tablespoons honey
- Blend all of the ingredients together until smooth and well-incorporated.
- Line a cake pan or square baking dish with parchment paper and pour the mixture into the pan.
- Freeze for about 3 hours or until hardened.
- Remove from the freezer and break into chunks. Place back into the blender and blend until smooth and creamy.
- If the consistency is too soft, spoon the mixture back into the container or a bowl and freeze for 30 minutes until hardened. Enjoy!