Watermelon Ice Cream

Name: Watermelon Ice Cream
Prep time: 15 min
Yield: 4
Ingredients: 300 g watermelon; 200 g light curd cheese; 1 tbsp peanut butter; 1 Grass Fed Whey Protein; lemon juice; freeze-dried blueberries

Barbora Millerová

15 min.

Comments

Want a fancy popsicle that won't bore you? How about using a watermelon rind to make an "ice cream mold"? Pour in its blended pulp with cottage cheese, protein and peanut butter and enjoy this easy summer refreshment anytime you need to cool down a bit? Plus 14 grams of protein per serving? C'mon! That's what you want! 🍉💪🏻

Shop ingredients

Organic Peanut Butter – 350 g – 100% from gently air‑roasted peanuts with no added sugar or salt

£3.99

Grass‑Fed Whey Protein – 1 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£49.99

Nutrition (1 serving) 1/4 watermelon ice cream

130 kcal
11 g carbohydrates
34 g fats
14 g protein

Per 4 portions

300 g watermelon
200 g light curd cheese
1 tbsp peanut butter
1 Grass Fed Whey Protein
lemon juice
freeze-dried blueberries

Instructions

First, cut a circle of watermelon about 2 cm thick. Hollow out the inside. Be careful not to break the skin, we will still need it.
Then put the sliced watermelon in the blender. Add the non‑fat cottage cheese, protein powder, nut butter and lemon juice. Blend.
Then just pour the blended mixture into the watermelon rings. Sprinkle with blueberries and place in the freezer, ideally overnight.
The next day we just take it out, cut it and enjoy it.