Watermelon Mint Coconut Ice Cream
- 2 1/2 cups fresh watermelon juice (I juiced mine, but you could blend up fresh watermelon and strain out the pulp)
- 2 15-oz. cans full-fat coconut milk
- 1/2 cup fine granulated sugar
- 1/4 cup organic honey
- 1/2 lime, zested and juiced
- 15 fresh mint leaves
Add the coconut milk, sugar, honey, lime zest and juice, and mint leaves. Stir until the sugar is completely dissolved and the mixture is warmed through.
Pour the mixture into a bowl, and place into a larger bowl filled halfway with ice water. Place in the fridge until the ice cream base has cooled completely. Pour the ice cream base through a fine mesh sieve, and discard the mint leaves.
Place the cooled and strained ice cream base into your ice cream maker and churn for 15 minutes until thickened. Place into an airtight container in the freezer for 2-3 hours until hardened.
Recipe slightly adapted from Yeah...Imma Eat That