Watermelon and raspberry ice cream for breakfast

Votes: 1

Time: 10 minutes plus freezing time
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 110, total fat 4 G., saturated fats 3.5 G., proteins 1 G., carbohydrates 20 G., fiber 2 G., cholesterol 0 mg, sodium 65 mg, sugar 17 G.

Make your weekend breakfast special and treat everyone to ice cream instead of the traditional porridge or smoothie! This delicious, nutritious, and healthy ice cream is perfect for a summer breakfast. It's made with real watermelon pulp, fresh raspberries, coconut milk, honey for sweetness, and lime juice to balance the sweetness. Freeze the resulting mixture in popsicle molds, and then roll it in coconut flakes when you're ready to eat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup raspberries
1 cup diced seedless watermelon
1/3 cup coconut milk (shake well before opening)
3 tablespoons of honey
Juice of 1 lime
A pinch of coarse salt
Toasted coconut flakes or cacao nibs, for serving, optional
Special equipment: 4 fruit ice cube trays with a capacity of 90 - 120 ml.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, raspberry, coconut milk, coconut flakes, lime juice, honey

Cooking the dish according to the recipe:

Combine raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and blend until smooth.
Divide the mixture evenly into 90-120 ml moulds and freeze for at least 8 hours (preferably overnight).

Let the ice cream sit at room temperature for a few minutes, then remove from the molds.
If desired, roll in toasted coconut or cocoa nibs. Ice cream can be stored in the freezer for up to 2 weeks..

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