Dialysis Clinic, Inc. - Watermelon Ice Cream
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Watermelon Ice Cream


Posted in DESSERT, Recipes by AKF Share

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.

Recipe Notes

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