Watermelon Ice Cream

Total Time 15 mins
Calories: 177
Dietary: Vegetarian
Description

This dessert from the American Kidney Fund is a great kidney-friendly summer treat!

Ingredients
  • 2/3 cup coconut milk
  • 2 medium bananas (frozen)
  • 1/4 teaspoon vanilla extract
  • 1 pinch sea salt
  • 1 tablespoon honey
  • 3 cups watermelon (cubed)
Instructions
  1. 1
    Blend all ingredients in a blender and transfer to empty ice cube trays or a shallow baking dish.
  2. 2
    Place in the freezer for three hours or until hardened.
  3. 3
    Return the frozen watermelon to the blender.
  4. 4
    Blend until a creamy consistency is reached.
  5. 5
    Place mixture in a lidded container and return to the freezer to firm up for about 25 minutes or until desired consistency.
  6. 6
    Serve as ice cream with desired toppings.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 0mg
Sodium 36mg2%
Potassium 427mg13%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 19g
Protein 2g4%
Calcium 18 mg
Phosphorus 62 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.dciinc.org/recipe/watermelon-ice-cream/