Work up a hunger for this simple and naturally sweet watermelon ice cream that is friendly for lower carb and Paleo diets. No churning required, simply shake the ice and salt filled outer container for 15 minutes until you create a sweet reward! Fun for kids and whole family.
Servings: 4
Calories: 232kcal
Ingredients
3cupschopped watermelonfrozen if you want a head start, but not necessary
113.5-oz can full-fat unsweetened coconut milk
½cupunflavored collagen powderoptional
5– 15 drops liquid stevia
5 to 6cupsice cubes
½cuprock salt or coarse salt
Topping of choice
Instructions
Add chopped watermelon to blender. Use cold watermelon chunks or if you want a head start, use frozen chunks.
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.
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.
Blend everything up until smooth, about 30 seconds. Taste test the mixture and add stevia drops to achieve your level of sweet preference.
Pour mixture into a 1-quart freezer-style zip-top baggie; seal tightly.
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.
Add tightly sealed smaller baggie of watermelon mixture in center. Top with remaining ice and salt. Close container lid or seal tightly.
Shake vigorously for approximately 15 minutes, constantly moving the ice around ice cream mixture.
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).