If you are a big fan of ice cream but allergic to dairy and looking for the deliciously easy and healthy dairy-free ice cream recipes for a Sunday dinner, then your search ends here. This recipe replaces regular dairy with coconut milk and is flavored with lime juice, zest, mint and watermelon. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Minty Watermelon Coconut Ice Cream Minty Watermelon Coconut Ice Cream Recipe | RecipeSavants.com PT50M Serves 6 Ingredients: 1 Teaspoon Coconut Oil 4 Cups Full Fat Coconut Milk 1 Seedless Watermelon 1 Cup Sugar 1 Cup Honey 8 Fresh Mint 1 Tablespoon Lime Juice 1 Teaspoon Lime Zest 1 Cup Dark Chocolate Chip Transfer watermelon flesh to a blender and pulse until a juice forms. In a pan, add watermelon juice over medium-high and bring to a boil. Reduce heat and simmer for about 25 minutes or until it reduces to 3/4 cup of syrup. Add honey, sugar, coconut milk, lime juice, lime zest an mint leaves and cook for about 2 minutes or until sugar is dissolved, stirring continuously. Remove from heat and transfer mixture to a bowl. Keep aside to cool slightly. Then, refrigerate overnight. Now, transfer mixture to an ice cream maker and churn for about 15 minutes or according to manufacturer’s instructions. Transfer ice cream to an airtight container and freeze for about 2-3 hours. For the chocolate sauce: In a microwave-safe bowl add coconut oil and chocolate chips and microwave until melted and smooth, stirring every 30 seconds. Drizzle chocolate sauce over ice cream and serve with the garnishing of fresh mint.

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