Watermelon is so hot right now. From slushies and sorbets to salads and cocktails, I've seen watermelon make its way into just about everything this summer. So while we're on the watermelon bandwagon, let's turn it into a dreamy, creamy (four-ingredient!) vegan ice cream.
It doesn't get much simpler than this ice cream. You blend seedless watermelon, full-fat coconut milk, agave syrup, and lemon juice to make the base — that's it.
The rest of the recipe is a Choose Your Own Adventure situation: If you have an ice cream maker, by all means, go ahead and use it; if you don't, you can follow a freeze-and-blend alternative outlined in the recipe instructions.
Vegan ice cream for all! You're welcome.