Updated: Aug 18
Sometimes less is more, and that's the case with this Italian Ice. You can make it in as few as TWO ingredients, and it's extremely easy. So next time you buy a watermelon for a BBQ, picnic, or just to snack on, make sure you set some aside to freeze and make into this delicious frozen treat!
Watermelon Italian Ice
Yield: 3 cups | Freeze Time: 3-4 hours | Prep Time: 10 minutes
3 heaping cups cubed, frozen watermelon
1/3 cup coconut milk
(optional) pinch sea salt
(optional) 1/4 to 1 tsp agave
Cut watermelon into 1-2 inch cubes, lay out in a baking dish, and freeze for 3-4 hours (you don't want it frozen solid). If you don't take it out in time, and it does completely freeze, leave it out for 1-2 hours to partially thaw.
Measure 3 heaping cups of watermelon into food processor and blitz until the cubes are mostly pureed, then add in coconut milk, salt (optional), and agave (optional) while the food processor is still going. If it's a really good watermelon, then you shouldn't need the salt and agave (or if you just don't want any added sugar), but if it's not quite in season or just not a particularly sweet melon, then a little help goes a long way.
Scoop into cups, and enjoy