Watermelon & Mint Icecream – cool, creamy and virtually sugar free!


Should ice cream be a breakfast food?

Probably not normally but I made this early this morning and ended up having a bowl while waiting for my breakfast to cook.  It’s really creamy and stays refreshing because it’s not too sweet.


Half a watermelon (cubed and frozen overnight)
A can of coconut milk
A couple of springs of mint
2 tblspns agave syrup (optional – you could use honey or maple syrup instead if you prefer).

Pop everything in your blender and blend until it’s soft scoop consistency.

DISCLAIMER – Make sure your blender is up to blending frozen things – we’re not replacing any burnt out motors!

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You can put it in the freezer for a couple of hours to freeze a bit more until you get the consistency you prefer.