Well, happy National Watermelon Day!!! Who knew that watermelon had its own holiday?!
If you are like us then chances are you have storage tubs FULL of watermelon in the fridge right now. During the first few months of summer my kids go through watermelon faster than I can cut it up. However over the last few weeks they have started slowing down on their melon consumption and unfortunately, I didn’t get the memo before I bought 2 more! Now the melon is practically all mine and I can’t think of a better way to use it up than this decadent melon and lemongrass ice cream.
Honestly, this ice cream couldn’t be any simpler to pull together and you probably have most of the ingredients on hand already! Coconut milk, cashews, watermelon and sugar are most certainly summer staples in our house. While the lemongrass puree may not be a staple it’s a regular in my fridge since it makes for easy exotic cocktails, lovely aromatic savory dishes and now dreamy ice cream flavors. Seriously, this stuff is GOOD!
Although my kids are over watermelon in its purest form they sure did plow through this ice cream in a hurry! I was so afraid we would run out of it before I had my fill that I actually indulged in it for breakfast one day last week. …I feel no shame for eating the last of the ice cream and disappointing my children when they went back for more. I probably should, but I don’t! (Also, I know that this ice cream is going to happen again in our house before watermelon season is gone…it’s too good to wait another year for more!)
Ingredients
- 1 cup cashews
- 1 1/2 cups watermelon puree, strained through a fine mesh sieve
- 1 (15-ounce) can full fat coconut milk
- 3/4 cup sugar
- 1 tablespoon lemongrass paste
- pinch of salt, optional but advised
Instructions
- Combine the cashews and strained watermelon puree in a blender and process until creamy. Add the coconut milk, sugar, lemongrass and a pinch of salt then blend again briefly. Chill until very cold, then pour it into your ice cream maker and process according to the manufacturer’s instructions. Transfer to a freezer safe container and store in the freezer for up to 2-3 months.
