Wednesday, August 26, 2015

Watermelon Mint Coconut Ice Cream

I have been perfecting my ice cream recipes time and time again, experimenting with base consistencies, different dairy mixtures, and the most fun part, the add-ins! Today I am going to show you a dairy-free version of ice cream that gets it's flavor from fresh watermelon syrup, coconut milk, and fresh mint. Simple, summery, and refreshing. I did find that the coconut flavor sort of overpowered the watermelon, so if you wanted, you could sub out 1 can of coconut milk for plain milk or cream, but I like the tropical flavor of the coconut shining through.

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 watermelon juice to a medium saucepan and bring to a rolling boil. Allow the juice to reduce down to 3/4 cup, about 35 minutes.

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

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