Beat the heat this summer with a healthy Watermelon Mint Coconut Ice Cream Float. This simple vegan treat is quick to make for an afternoon bite or evening dessert.
The crisp and sweet watermelon, sour lime, and creamy coconut ice cream is a great combination to satisfy any taste bud.
In the summertime I’m looking to have food that is refreshing and this Watermelon Mint Coconut Ice Cream Float is just that. It’s light and crisp with the perfect amount of sweetness from the watermelon and coconut ice cream, with a refreshing underlying mint taste and tang of lime. Add in the San Pellegrino for the carbonated texture we expect in an ice cream float and we have one heck of a dessert.
There are two things I love about taking a new approach to an ice cream float: it still has the traditional deliciousness but this version is much healthier and it uses local BC products.
I used Frozen Coconut in this vegan dessert because I love supporting awesome local businesses. Frozen Coconut is a BC company, originally from Kelowna and now operating out of Vancouver, that values healthy food and using quality ingredients. They use fair trade, organic, raw (flash heated) coconut milk and their product is soy-free, dairy-free, peanut-free and gluten-free, making it a great option for people who don’t eat dairy or those with allergies who have to be careful about what they eat. Check out their website for their retail locations.
Cast aside any doubts about the taste of non-dairy ice creams, because Frozen Coconut matches (if not surpasses) the creaminess factor. I’ve taste tested coconut ice cream on my friends, and all of them, vegans and non-vegans alike, have loved it.
Frozen Coconut’s ‘Classic Coconut’ ice cream only has 6 grams of sugar for 1/4 cup. In this recipe, depending on how generous your scoops are, you will probably have 1/2 cup of coconut ice cream, so approximately 12 grams of sugar, or in a measurement most of us understand better, 3 teaspoons. There are natural sugars from watermelon, maybe 10 grams, but all in all not too bad, particularly compared to pop, where one can can have 33 grams of sugar.
Using watermelon as a juice base also sneaks in some extra vitamins and minerals that have many health benefits that a conventional pop base does not have. Watermelon is over 90% water so it’s incredibly hydrating and thirst quenching, which is perfect for this hot summer weather. It’s also anti-inflammatory and immune boosting. Nothing better than doing your body good while enjoying dessert!
This recipe is a unique vegan dessert on its own and also a great alternative to the classic ice cream float recipe for those people who are looking for healthier options.
Watermelon Mint Coconut Ice Cream Float
- 2 lbs watermelon (weight taken with the rind on, approximately 3 cups of juice)
- 2 large mint leaves + a few leaves to garnish
- 1 wedge of fresh lime juice
- 1 cup San Pellegrino
- 4 scoops of Frozen Coconut ‘Classic Coconut’ Ice Cream
Scoop all the watermelon into a blender and add the mint and squeeze of lime juice. Puree until smooth and a bit frothy, it will make about 3 cups of liquid. An extra but optional step here is to strain the juice to get out any pulp, but I like the added thickness from leaving it in. Pour in the San Pellegrino and stir to combine. Pour the liquid mixture equally into two cups. Scoop two scoops of Frozen Coconut ‘Classic Coconut’ ice cream into each cup. Serve immediately and enjoy!