Easy Watermelon Sherbet - Dairy-Free Coconut Cream
Coconut cream is dairy-free so it's a good enhancement to a watermelon sherbet.
Equipment
- ice cream maker
Ingredients
- 4 oz fresh watermelon
- 2 oz coconut cream liquid (dairy-free) - reduced, low-fat version
Instructions
- Freeze bowl that will be used to make the sorbet. If mixing by hand or blender like a Magic Bullet, freeze a freezer safe bowl. If using an ice cream maker, keep the ice cream bowl in the slightly warmer front of the freezer overnight before making the sherbet, so icicles don't form inside the bowl from room temp changes that can prevent the machine from churning.
- Crush watermelon with the back of a spoon.
- Add crushed watermelon to bowl or Magic Bullet blender first if using. Start churning with an ice cream machine, pulse several times with a Magic Bullet blender, or mix by hand in bowl until a smooth consistency. With ice cream machine, churn for about 10 minutes.
- Then add the coconut clear liquid with some partial liquid white parts. Save the flesh solid white coconut cream for ice cream or other desserts. Gently combine until a creamy smooth, but solid consistency. On a Magic Bullet, be careful not to blend.
- Freeze for 20-30 minutes (or longer). Enjoy!