Easy Watermelon Ice Cream
Watermelon blended with coconut milk, agave nectar, cashew butter, and a hint of vanilla creates a creamy, delicious dairy-free ice cream everyone will enjoy!
- 2 cups watermelon
- ¾ cup coconut milk
- 1 tsp vanilla extract
- 2 tbsp agave syrup
- ¾ cup cashew butter
Remove any seeds from the watermelon.
Cut the watermelon and place it in a food blender.
Add coconut milk, vanilla, agave, and cashew butter.
Blend until smooth.
Pour the mixture into a 12-hole silicone muffin pan.
Freeze for 1 hour.
Once firm, pop out the ice cream and place it in a food blender. Blend until you have a soft serve and serve or pour the ice cream mixture into a freezer-friendly container and freeze for up to 4 hours.
Serve and enjoy.
Calories: 371kcal | Carbohydrates: 28g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 40mg | Potassium: 349mg | Fiber: 1g | Sugar: 12g | Vitamin A: 432IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 3mg