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Watermelon ice cream may be the best thing since ice cream.

But shhh… Here’s the secret… There’s actually no ice cream in it. It just looks, tastes, and satisfies you like ice cream. Without the brain freeze or empty calories.

My gorgeous watermelon “ice cream”, is simply chilled scoops of watermelon, drenched in creamy coconut cream, sweet coconut nectar, and crunchy cacao nibs and sliced almonds.

As I’m sure you’re well aware, the mind is a funny thing.

It’ll believe anything you tell it. Scoop some melon into balls, cover it with creamy and crunchy toppings, and all of a sudden it thinks it’s having ice cream. And those same little pleasure sensors light up as they do when you indulge in something more decadent.

So grab a spoon! Watermelon ice cream may be your new favorite way to eat watermelon.

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Benefits

Watermelon: Watermelon is a powerhouse of vitamins and minerals that keep us feeling energized and light. It’s a good source of vitamins A and C, needed for clear, age-less skin. It’s high water content helps fill you up, and contrary to popular belief, watermelon has a low glycemic load, so shouldn’t cause a large spike in blood sugar.

Coconut Milk: Coconut milk is rich in healthy fats, including the powerful medium chain triglyceride, lauric acid, which supports the metabolism, and has both antiviral and antibacterial properties.

Cacao Nibs: Cacao nibs are full of antioxidants and polyphenols which trigger our feel-good hormone, serotonin.

Watermelon Ice Cream Recipe

Prep Time:5 min / / Serves: 1

Ice Cream
1 small to medium-size watermelon chilled in the fridge overnight*
Toppings
1 can coconut milk, refrigerated overnight**
coconut nectar (optional)
slivered almonds
cacao nibs
Instructions
Cut melon in half. Use an ice cream scoop to form melon balls. (Press down firmly into the melon flesh, and then turn to form a sphere.)

Place melon balls in a bowl. Figure about 5 melon balls per person.

Next add the toppings to each bowl: 1-2 tablespoons coconut cream, 1-2 teaspoons coconut nectar, and a small handful of almonds and cacao nibs. Serve.

Notes
  • Watermelon takes up a lot of space! So, instead of pre-chilling the whole watermelon, you could make the melon balls and put them in a covered glass container and refrigerate or freeze for at least an hour. Then, take them out and add toppings before serving.
  • When you refrigerate the coconut milk, the liquid will sink to bottom and the cream will rise to the top. Flip the can over before opening so you can pour the liquid out into a container to be reserved for another use (like in smoothies). Then, carefully spoon out the creamy part for this recipe. Reserve any leftover cream in a separate container.
For a printable recipe card, see the original recipe, here.

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About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.

Check out her site, www.mariamarlowe.com, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.