Minty Watermelon Coconut Ice Cream
This is for you weird flavored ice cream lovers.
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.
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.
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.
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.
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.
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)
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
1/2 cup dark chocolate chips
1 1/2 teaspoon coconut oil
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.
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.