RECIPE: WATERMELON AND COCONUT MILK ICE CREAM
Recipe by Andrea Slonecker Photograph by Anders Schønnemann Green bowls by H. Skjalm P
WHETHER WE SLICE THEM INTO TRIANGLES, BLEND THEM INTO SLUSHIES OR WEAR THEM ON OUR HEADS, WATERMELONS ARE A QUINTESSENTIAL PART OF SUMMER. WE’VE CREATED A MENU THAT PUTS A WHOLE MELON TO USE IN A NUMBER OF REFRESHING WAYS.
This pastel-colored frozen dessert is made with just four simple ingredients, leaving you more time to relax.
Recipe: Watermelon and Coconut Milk Ice Cream
4 cups (600 grams) seedless watermelon, diced
1 can (13.5 ounces/400 milliliters) full-fat coconut milk, shaken
1/4 cup (60 milliliters) light agave syrup
Juice of 1 large lemon
Blend the watermelon, coconut milk, agave syrup and lemon juice in a blender until completely liquefied.
Freezing option 1: Churn the mixture in an ice cream machine, using the manufacturer’s instructions. Serve immediately if you like the soft, slushy texture, or transfer it to a container, cover and freeze until firm, at least 4 hours.
Freezing option 2: Pour the mixture into a large baking dish, cover with plastic wrap and place it in the freezer until frozen, but not quite solid, about 4 hours. Break up the frozen mixture into pieces and place them in a food processor. Process until the texture is as smooth as your desired consistency. Transfer the ice cream to a container, cover and return it to the freezer until firm, at least 4 hours.
Makes about 1 quart / 1 liter