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.
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