Watermelon Nice Cream

When you want a frozen treat without the blood sugar spike, this low-carb watermelon nice cream is sure to hit the spot.

Course Dessert

Cuisine American

Diet Diabetic

Prep Time 6

Cook Time 5

Total Time 6 5

Servings servings

Calories 39kcal

Author Erin Palinski-Wade

Equipment

Food processor or a high-speed blender
metal loaf pan
Plastic wrap

Ingredients

3 cups watermelon, cubed
½ cup almond milk

Instructions

Place watermelon cubes in a tray and freeze for at least 6 hours.
Transfer to a blender and add the almond milk.
Start blending progressively, you will need to open the blender and move things around with a spoon a few times until all the fruit has been processed.
Serve with mint leaves.

Notes

You can use any milk you have on hand or enjoy. Try coconut milk or even plain Greek yogurt for a thicker texture.

If you want to increase the protein content of your nice cream, you can even use cottage cheese in replacement of milk.

If you want to make this recipe to be enjoyed later, place the watermelon ice-cream into a loaf pan and refreeze. When you are ready to eat, let the ice-cream sit out for 10 minutes before scooping.

To fill a loaf pan, you will need to make two batches of watermelon ice-cream.

Nutrition