Watermelon Ice Cream

• Vegan
• Gluten free

• Produce

  • 2 1/2 cup Watermelon

• Refrigerated

  • 1 cup Almond milk

• Canned Goods

  • 3/4 cup Coconut milk, canned

• Baking & Spices

  • 1 tbsp Cornstarch
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

Found on theveglife.com

Ingredients

• 3/4 C of Sugar
• 1 C Almond Milk
• 3/4 C Canned Coconut Milk (you can also use vegan creamer here)
• 1 tsp Vanilla Extract
• 1 Tbl Cornstarch
• About 2-1/2 C of Pureed & Strained Watermelon Juice (I used about 1/2 of a mini watermelon)

Directions

• In a medium saucepan over medium-high heat, combine the sugar, almond milk, coconut milk and cornstarch. Heat until bubbly and thickened. It will continue to thicken as it cools. Once cool, add the vanilla.
• Refrigerate until thoroughly chilled.
• Meanwhile, puree enough chilled watermelon cubes to equal 2-1/2 cups after straining,
• Combine both mixtures and pour into an ice cream maker. Process for 20 minutes or per manufacturers instructions.
• Its ready to eat soft-serve at this point, but you can freeze for a few hours to make it scoop-able. An ice cream scoop dipped in warm water helps a lot here.
• Garnish with wedges of watermelon and fresh mint.
• Store in a covered container in the freezer.