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