This dessert from the American Kidney Fund is a great kidney-friendly summer treat!
Total Time: 00 hours 15 minutes
Servings: 4
Author: AKF
Ingredients
- 2/3 cup coconut milk
- 2 medium (236 grams) bananas, frozen
- ¼ teaspoon vanilla extract
- Pinch sea salt
- 1 tablespoon honey
- 3 cups watermelon, cubed
Nutrition Per Serving
- Calories: 177.00
- Protein: 2.11 g
- Cholesterol: 0.00 mg
- Calcium: 18.12 mg
- Sodium: 36.29 mg
- Potassium: 422.46 mg
- Phosphorus: 61.82 mg
- Fiber: 1.98 g
- Fat: 8.39 g
Instructions
1. Blend all ingredients in a blender and transfer to empty ice cube trays or a shallow baking dish.
2. Place in the freezer for three hours or until hardened.
3. Return the frozen watermelon to the blender.
4. Blend until a creamy consistency is reached.
5. Place mixture in a lidded container and return to the freezer to firm up for about 25 minutes or until desired consistency.
6. Serve as ice cream with desired toppings.