2016 has started off with a blazing heat wave. It has been crazy hot!! And although I love summer days, this has been simply insane, to the point where you want to just lie in front of your fan all day.
I’m not a serious Ice Cream lover, but when I discovered that you can actually make Ice Cream using coconut milk I fell in love! I love the soft coconut taste the coconut cream brings in, it isn’t overwhelming at all and it just gives it that real tropical summer taste. The only other time i’ve used coconut milk/cream when making Ice Cream was with one of my absolute favourite ice cream’s… the Vegan Avocado Ice Cream. This Watermelon Coconut Ice Cream is just as good. The delicious soft flavours from both the watermelon and the coconut compliment each other so well.
I made this Watermelon Coconut Ice Cream when I made the 3 Layer Watermelon Gelatin Cubes, because who doesn’t want a full on watermelon feast? Those two go so well together and it ends up being this absolutely deliciously light and refreshing dessert, that looks beautiful and way more difficult to make than it actually is.
Watermelon is my go to during hot days like today. It keeps you hydrated, it is nice and cool and well it’s just darn delicious! So making a Watermelon Coconut Ice Cream is pretty much a no brainer!
You can make this Watermelon Coconut Ice Cream in an Ice Cream machine, I simply use my little cheap Krups Ice Cream machine, but you can also make it without one. Simply pour the mixture into a container, place it in the freezer for about two hours, then remove the ice cream and place it into your mixing bowl and mix using the paddle attachment. Pour the mixture back into the container and freeze for another 4 hours at least.