Watermelon Coconut Protein Ice Cream
Take watermelon to the next level with this refreshing, protein-packed Watermelon Coconut Protein Ice Cream.
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INGREDIENTS
|
Isopure Toasted Coconut powder |
1 Scoop |
Coconut milk |
1 Can |
Pitted medjool dates |
5 |
Scraped vanilla bean |
1/8 Tsp |
Cubed watermelon |
1 1/2 Cups |
INSTRUCTIONS
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!
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.