menu

Menu

close

Close

Yeah…Immaeatthat

Jun 03

Minty Watermelon Coconut Ice Cream

{Disclosure: This post is part of a collaboration between Tidbits and Whole Foods Voss for recipes for summer.  I was given a giftcard to purchase seasonal produce.}

This is for you weird flavored ice cream lovers.

Minty Watermelon Coconut Ice Cream \\ immaEATthat

I’m an ice cream purists.  Vanilla is all I need.  With an occasional branching out for chocolate chip cookie dough ice cream, coffee ice cream or cake batter froyo.  But some of you are very adventurous eaters (something I would not call myself) and you love funky ice cream flavors.  This ice cream is for you. 

 Mint Watermelon Coconut Ice Cream \\ immaEATthat    Mint Watermelon Coconut Ice Cream \\ immaEATthat

How to know if this ice cream is for you:

1) If when ordering a cocktail the words “muddled basil” or “muddled mint” or “herb-infused” appeal to you.  It’s very muddled mint tasting, which is nice for warmer weather.

Mint Watermelon Coconut Ice Cream \\ immaEATthat

So that picture of the watermelon juice I posted was for this recipe.  This is only my second time doing the watermelon juice thing and I think it may become a summer necessity.  It’s so refreshing mixed with some sparkling water and a squeeze of some kind of citrus fruit. Do it.  You must.  You will fall in love with it and your friends will start to call you “the girl with the best drinks for summer.”  Oh and I’m sure you could add tequila if the time seems right.

Mint Watermelon Coconut Ice Cream \\ immaEATthat

Before making this never had I ever reduced watermelon juice.  You just boil the watermelon juice until it reaches a syrup consistency.  Your kitchen will smell very earthy while the watermelon juice is reducing, which wasn’t a smell I was expecting.  But then you zest and juice a lime and the world is right again and your kitchen will smell fruity.

Mint Watermelon Coconut Ice Cream-7

Mint Watermelon Coconut Ice Cream \\ immaEATthat

Now the ice cream came out more earthy and less sweet than I was imagining, but the chocolate drizzle is there to bring back some of that sweetness I expect from ice cream.  The chocolate part makes the whole thing taste like mint chocolate chip ice cream…but watermelon. 

Mint Watermelon Coconut Ice Cream \\ immaEATthat

Minty Watermelon Coconut Ice Cream

A minty ice cream for summer, made with seasonal produce purchased from Whole Foods.

Yield: 6 servings

Prep Time: 10 hours (including overnight chill)

Cook Time: 30 minutes

Total Time: 10 hours 30 minutes (including inactive chill time)

Ingredients:

Ice Cream

2 (15oz) cans full-fat coconut milk (I used Whole Foods' 365 brand)

1 small seedless watermelon

1/2 cup sugar

1/4 cup honey (I used Whole Foods' 365 brand)

8 fresh mint leaves (+ additional to garnish)

1 tablespoon lime juice

1 teaspoon lime zest

Chocolate Sauce

1/2 cup dark chocolate chips

1 1/2 teaspoon coconut oil

Directions:

Slice watermelon in half and scoop flesh into a blender.  Blend until a juice forms.  Pour watermelon juice into a saucepan over medium-high and heat until boiling.  Reduce heat and allow juice to simmer and reduce until about 3/4 cup of watermelon syrup remains (takes about 25 minutes).  Stir in coconut milk, sugar, honey, mint leaves, lime juice, and lime zest.  Continue to heat until sugar dissolves, about 2 minutes.  Transfer mixture to a bowl and allow to cool in the fridge overnight.

Once cold, pour ice cream mixture into an ice cream maker and churn until an ice cream forms, took about 15 minutes for me.  Scoop ice cream into a sealable container and place in the fridge until hard, 2-3 hours.

For chocolate sauce, combine chocolate chips and coconut oil in a microwave-safe bowl.  Microwave in 30 second increments until melted and smooth.  Drizzle over ice cream scoop and garnish with fresh mint.

If you aren't feeling earthly flavored ice cream, I'd recommend subbing the watermelon for pureed peaches or raspberries and then straining the puree through a fine mesh strainer to remove the skin/seeds before adding ~3/4 cup fruit puree to your ice cream.

Mint Watermelon Coconut Ice Cream \\ immaEATthat     Mint Watermelon Coconut Ice Cream \\ immaEATthat

Lastly, did you guys see this post Anne wrote?  I love it.  I’m terrible at checking my phone for emails and social media stuff when I’m trying to get something done.  While typing this post I probably got distracted by my phone at least 11 times, which is ridiculous even though I typically find some really great instagram accounts to follow during that time.  Either way, constantly looking at my phone does make me less productive.  Here’s to taking more breaks so I can be more productive.

10 comments on “Minty Watermelon Coconut Ice Cream”

  1. You are killin’ it with your photos these days and always! This ice cream looks so refreshing!

  2. Pingback: Thursday Things - The Wheatless Kitchen

  3. Yum!! This looks so delicious! I just posted a super simple 3 ingredient raspberry coconut ice cream and can’t wait to try this one out next! Love all things watermelon in the summer time! 

  4. After seeing this post and a few others on making ice cream, I have decided that I need to invest in an ice cream maker.. and I just so happen to have a target gift card left over from graduation.

  5. I just bought an ice cream maker! SO PUMPED :) 

  6. Your pics are great! I got an ice cream machine from my wedding that I have yet to use… I may be pushing it off for good reason :)

  7. Pingback: All + Sundry » Blog Archive » 5 For Friday

  8. yeah…i like muddled and infused things so this is kind of incredible!

  9. Pingback: DIY: 31 Creative Recipes for Ice Cream Month • by gabriella

  10. Why do you only use the juice from the watermelon and not the pulp.  Would it just make it grainy more like a sorbet???  

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top