Hand-churned watermelon coconut ice, creamy, vegan, and bursting with fresh, natural fruit flavor.
# Components:
→ Fruit Base
01 - 4 cups seedless watermelon, cubed
→ Coconut Cream Mix
02 - 1 can (13.5 oz) full-fat coconut milk, chilled overnight
03 - 1/2 cup coconut cream, scooped from top of chilled coconut milk
04 - 1/4 cup agave syrup or maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Optional Add-Ins
07 - 1/4 cup toasted coconut flakes
08 - 1 tablespoon lime juice
# Directions:
01 - Blend cubed seedless watermelon until smooth. Strain with a fine sieve to remove pulp if desired.
02 - In a mixing bowl, whisk together coconut cream, chilled coconut milk, agave syrup, vanilla extract, and salt until smooth and slightly thickened.
03 - Gently fold watermelon puree and lime juice, if using, into the coconut mixture until fully incorporated.
04 - Transfer the mixture to a large, shallow freezer-safe container.
05 - Freeze for 1 hour. Remove from freezer and vigorously whisk with a fork or hand whisk to break up ice crystals.
06 - Continue to freeze, stirring every 30 minutes for 3 to 4 hours, until the mixture becomes thick and smooth.
07 - Fold in toasted coconut flakes during the last churning, if desired.
08 - Let sit at room temperature for 10 to 15 minutes before scooping for best texture.
