|Isopure Toasted Coconut powder
|Pitted medjool dates
|Scraped vanilla bean
||1 1/2 Cups
Blend all ingredients in a blender until smooth and transfer to a cake pan. Place in freezer for 3 hours, or until hardened. Break frozen watermelon mixture into chunks and place back in blender. Blend until creamy consistency is reached. Place back in container or a large bowl and freeze for about 30 minutes. Enjoy!