First thing’s first, I’m going to start this post out with a quick PSA. Yes, you read that right, a PSA. So, here it goes: brain freeze is no joke, please proceed with caution. đŸ˜‰
I tested this recipe a few times before finalizing the ingredients. Each time resulting in a lot of hunching over, squinty eyes, and tongues to the roof of the mouth – but, to be completely honest, that is mostly due to the fact that my husband, Jason, does not know how to slow down when he really likes something [hence, the brain freeze PSA]. It’s a struggle of his. Gotta love him.
If you love creamsicles, or anything creamy and fruity, you will love this healthy watermelon ice cream. This frozen treat reminds me a lot of Rita’s Italian Ice [but the skinny version] – you’ve got a balance of the fruity, refreshing aspect and the touch of creaminess that you would normally get from the swirl of vanilla custard topping.
I love buying fruit that’s in season, but often times I find the larger melons will go bad before I can finish it all, which is why I LOVE freezing my leftover fruit. Great for smoothies and healthy ice creams, like this one.
Ingredients
- 2 cups seedless watermelon chunks, frozen (about 1″ cubes)
- Juice of 1/2 lime
- 1/4 cup plain Greek yogurt
- 1/4 cup fat free cool whip, frozen
- 2 tbsp water
Directions
- Add all ingredients into a blender and blend until mostly smooth. I usually stop blending before all of the watermelon is completely broken down – the small watermelon chunks add good texture, but that’s just my preference!
- If your blender is having trouble breaking down the watermelon, add water one tsp at a time. Be careful not to add too much water, you want to keep the thick consistency and avoid watering down your ice cream.
Did you try this recipe?! Leave me a comment or a rating and let me know what you think!