Maria Marlowe of DavidWolfe.com writes:
Watermelon ice cream may be the best thing since ice cream.
But shh.. here’s the secret…there’s actually no ice cream in it…it just looks, tastes, and satisfies you like ice cream. Without the brain freeze or empty calories.
My gorgeous watermelon “ice cream”, is simply chilled scoops of watermelon, drenched in creamy coconut cream, sweet coconut nectar, and crunchy cacao nibs and sliced almonds.
As I’m sure you’re well aware, the mind is a funny thing. It’ll believe anything you tell it. Scoop some melon into balls, cover it with creamy and crunchy toppings, and all of a sudden it thinks it’s having ice cream and those same little pleasure sensors light up as they do when you indulge in something more decadent.
So grab a spoon, watermelon ice cream may be your new favorite way to eat watermelon.
Watermelon: Watermelon is a powerhouse of vitamins and minerals that keep us feeling energized and light. It’s a good source of vitamins A and C, needed for clear, age-less skin. It’s high water content helps fill you up, and contrary to popular belief, watermelon has a low glycemic load, so shouldn’t cause a large spike in blood sugar.
Coconut Milk: Coconut milk is rich in healthy fats, including the powerful medium chain triglyceride, lauric acid, which supports the metabolism, and has both antiviral and antibacterial properties.
Cacao Nibs: Cacao nibs are full of antioxidants and polyphenols which trigger our feel-good hormone, serotonin.
Watermelon Ice Cream Recipe
Recipe Author: Maria Marlowe.
Prep Time:5 min / / Serves: 1
1 small to medium-size watermelon chilled in the fridge overnight*
1 can coconut milk, refrigerated overnight**
coconut nectar (optional)
Read more HERE.
About the Author
Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com. She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.