Watermelon Ice Cream (Vegan)

Image and recipe inspo by Clean&Delicious


3 cups cubed watermelon

8 oz hot water mixed with 4.5 TBS of Coconut Cloud Vanilla coconut milk creamer

2 tablespoons monk fruit (granulated sweetener)



  1. Line a small (or quarter) sheet pan with parchment paper.
  2. Cut watermelon into uniform cubes and place on lined sheet pan. Place in the freezer for four hours (or until frozen through).
  3. Remove the watermelon from freezer and put into a high speed blender with the Coconut Cloud creamer mixture and the monk fruit.
  4. Blend until the watermelon has broken down and you have a thick, creamy consistency.
  5. If ready to eat now; scoop into bowls and enjoy! If you want to eat it later, transfer to a loaf pan or other small, freezer safe container and place back in the freezer.
  6. When you are ready to eat your ice-cream, let it sit at room temperature for five to ten minutes before scooping. Serve and enjoy!