Happy National Watermelon Day!
I love frivolous holidays, and I could probably eat a whole watermelon (by myself, and quickly) if you weren’t watching me.
That’s why I love this watermelon ice cream recipe from Eating Well. So simple to make.
Notice the cute little dots? Don’t they look like seeds?
I tossed a few blueberries into the blender just for the effect.
Ingredients
1-1 1/2 cups watermelon (frozen if you don’t have an ice cream maker.
4 T vanilla yogurt or non-dairy milk (or a combination of both; yogurt will make for a creamier texture thought)
1 t stevia or other sweetener
1 T freshly-squeezed lime juice
dash of vanilla
the scantest pinch of salt
Optional: blueberries for effect
Directions
-Combine all ingredients in a blender until liquefied. Transfer to ice cream maker and prepare as directed.
-Alternatively, if you don’t have an ice cream maker, simply freeze the watermelon in small chunks beforehand. Blend until you reach a consistence you like (too thin and you’ll have a frosty drink instead (like my watermelon-banana frosty).
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