# Ingredient List:
→ Fruit Base
01 - 4 cups seedless watermelon, cubed
→ Coconut Cream Mix
02 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
03 - 1/2 cup coconut cream, scooped from the chilled coconut milk
04 - 1/4 cup agave syrup or maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Optional Add-Ins
07 - 1/4 cup toasted coconut flakes
08 - 1 tablespoon lime juice
# Directions:
01 - Blend watermelon cubes in a blender until completely smooth. Pass the puree through a fine sieve for a silkier texture, if desired.
02 - In a mixing bowl, whisk coconut cream, chilled coconut milk, agave syrup, vanilla extract, and salt until evenly combined and slightly thick.
03 - Carefully fold the watermelon puree, and lime juice if using, into the coconut mixture until mixture is fully blended.
04 - Pour the ice cream base into a large, shallow freezer-safe container and smooth the surface.
05 - Freeze for 1 hour, then use a fork or whisk to stir vigorously, breaking up any forming ice crystals.
06 - Return container to the freezer and stir thoroughly every 30 minutes for 3 to 4 hours, until thickened and creamy.
07 - Fold in toasted coconut flakes during the final stirring session, if desired.
08 - Allow ice cream to soften at room temperature for 10 to 15 minutes before scooping and serving.
