Dairy Free Watermelon Coconut Ice Cream

Summer is coming which to me is awesome because that means there will be more watermelon in season for me to eat. I am obsessed with watermelon everything, so when I came across this Watermelon Coconut Dairy Free Ice Cream recipe, I had to try it out. I think the best thing about this recipe, besides the awesome ingredients, is that you don’t need a blender to make it!

-How to Make Dairy Free Watermelon Coconut Ice Cream-

INGREDIENTS:

  • 1 can full-fat coconut milk
  • 5 pitted Medjool dates
  • ⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract
  • 1½ cups cubed watermelon

INSTRUCTIONS:

  1. Blend all ingredients in a blender and transfer to a brownie or cake pan.
  2. Place in the freezer for 3 hours or until hardened.
  3. Break the frozen watermelon mixture into chunks and place back in the blender.
  4. Blend until a creamy consistency is reached.
  5. Place back in a container or large bowl and place in the freezer to firm up for about 30 minutes.
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Dairy Free Vanilla Cashew Ice Cream

If there is one thing I can not live without, it’s ice cream. I love ice cream! However, my body hates ice cream and every single time I eat it, I end up with a stomach ache and major regret. Traditional ice creams are packed full of hormones, gums, stabilizers and other nasty ingredients, which is why I always end up with bad skin, stomach aches, and eczema anytime I consume dairy or other store bought milks. {Organic almond milk is no exception here! The store bought brands of organic nut milks also have gums in them so beware!}

So, what’s a girl to do that loves dessert but ends up sick after eating it? Make a new, healthier way of course! I came across this Dairy Free Vanilla Cashew Ice Cream on Pinterest and just knew I had to try it out.

Not only is this recipe so simple, it is so delicious, better than regular ice cream in my paleo personal opinion.

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