Ingredients:

  • 6 cups seedless watermelon, cubed
  • 1/2 cup full-fat coconut cream, chilled
  • 3 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 1/2 tsp vanilla extract
  • 1g sea salt

Instructions:

  1. Line a baking sheet with parchment paper and spread watermelon cubes in a single layer. Freeze for 4-6 hours until solid.
  2. Transfer frozen watermelon cubes into a high-speed blender or food processor. Add coconut cream, maple syrup, lime juice, vanilla extract, and salt.
  3. Pulse several times to break up chunks, then blend on high, using a tamper to scrape sides, until the mixture is completely smooth and thick.
  4. Pour the mixture into a chilled airtight container, smooth the top, and cover with a lid or parchment paper. Freeze for an additional 2 hours before serving.