This post is sponsored by Watermelon.org, however all opinions, comments and enthusiasm remain my own!
Jump to RecipeWarmer weather is on the way and I’m craving all the watermelon things and quite literally working my appetite up! Check out my “Shake It Up” Paleo Watermelon Ice Cream that is fun to make as it is to eat!
Do you have memories of making “kick the can” ice cream at summer camp or spring break gathering as a kid? Back in the day, my mom would pour in the ingredients for ice cream into a can and then stick that can into a bigger can filled with ice and salt. Then my brother and I would kick, roll and throw that can around until a creamy sweet treat formed from our hard work!
I took the same idea for this no-machine-needed, no-churn ice cream and turned it into a healthier version with fewer carbs and suitable for Paleo diets – and, of course, it features my favorite fruit – WATERMELON! Plus, you get a little 15-minute workout during the human-powered freezing process.
Technically, you can make “kick the can” ice cream (or in this case, “shake the container” ice cream) with any type flavor profile you desire. However, for me, watermelon was a non-negotiable featured ingredient – the amount and volume of watermelon used (3 cups cubed) helped me to cut some of the extreme richness and displace some of the calories used with the second main ingredient – full-fat coconut cream. Did you know that three cups of cubed watermelon have just 120 calories?!
Watermelon also adds natural sweetness and a bumper crop of health benefits for my active lifestyle like vitamin C and A, lycopene for heart health, and the amino acid l-citrulline which studies show may help move blood through the body, lower blood pressure, and help lessen muscle soreness after a workout. Plus, watermelon always puts me in a happy mood.
Watermelon is deliciously sweet, but I added a few drops of stevia to bring up the coconut cream. Collagen powder from Great Lakes Wellness (save 10% code: THEFITFORK10OFF) is also added for a protein boost and other functional nutrition.
For me specifically as an older runner and athlete, I use collagen to help support my joints, ligaments, bones and overall wellness. Collagen combined with the l-citrulline in watermelon is a big win-win for my workout recovery. Feel free to use an animal or plant-based collagen powder depending on your dietary needs – or, the collagen powder can be omitted completely without any change to the recipe.
This low carb watermelon ice cream is super easy to make – let the kids make their own batch and have a family “shake off” to see who can get theirs to freeze first! Simply toss cubed watermelon in a blender with full-fat coconut cream, and puree it all up.
Next, pour watermelon coconut ice cream mixture in a heavy-duty zip-top bag and set inside a larger container filled with ice and 1/2 cup salt. Salt will typically be labeled “ice cream salt” or “rock salt,” in in a pinch you can use COARSE sea salt (but not regular table salt). I had to go this route as the rush on rock salt cause by the recent Texas storm. Now it is in the 80s – crazy Texas weather!
When choosing your container, you can use a big old coffee can like my mom did (if they even sell coffee like that anymore). I preferred to use a big-mouthed water jug with handle so that I could swing it around! In a pinch, you can also put the ice and salt in a bigger gallon-sized baggie.
Then all that’s left is shaking, swinging, kicking or rolling it around for about 15 minutes until the coldness of the ice (kept colder by the salt) and constant motion of the container creates a creamy sweet reward for your work!
“Shake It Up” Watermelon Ice Cream Exercise Ideas
Shake it Up Watermelon Ice Cream is a fun activity for kids of all ages — sneaking that exercise in is a win-win. Stock the freezer with frozen watermelon cubes for year-round enjoyment.
For a complete demo on how to make Shake it Up (Kick the Can) Watermelon Ice Cream, watch my IGTV video HERE.
Check out the other amazing and creative watermelon recipes at Watermelon.org like Creamy Watermelon Sherbet and Watermelon Ice Cream Bars.
- 3 cups chopped watermelon frozen if you want a head start, but not necessary
- 1 13.5-oz can full-fat unsweetened coconut milk
- ½ cup unflavored collagen powder optional
- 5 – 15 drops liquid stevia
- 5 to 6 cups ice cubes
- ½ cup rock salt or coarse salt
- Topping of choice
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Add chopped watermelon to blender. Use cold watermelon chunks or if you want a head start, use frozen chunks.
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Add full-fat coconut milk to pitcher. Other milk options can be used (like almond milk, light coconut milk, or whole milk), but will create a less creamy result.
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If desired, add a plant-based or animal-based unflavored collagen powder to blender. This may be omitted completely without need to swap for another ingredient.
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Blend everything up until smooth, about 30 seconds. Taste test the mixture and add stevia drops to achieve your level of sweet preference.
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Pour mixture into a 1-quart freezer-style zip-top baggie; seal tightly.
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Fill container with half of the ice and salt. Use a container similar to a large coffee can, handled wide-mouth jug, or even gallon sized heavy-duty zip-top bag.
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Add tightly sealed smaller baggie of watermelon mixture in center. Top with remaining ice and salt. Close container lid or seal tightly.
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Shake vigorously for approximately 15 minutes, constantly moving the ice around ice cream mixture.
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Remove ice cream bag from container and snip off end. Pipe into four small bowl or cones. Enhance with toppings as desired (I used crushed freeze-dried strawberries).
