Watermelon and Basil Ice Block

Type of meal: DessertSnack

I bought a massive watermelon a couple of days ago. Wifey loves the stuff. I don’t mind it, but I can’t sit down to a bowl full of it like her.

Since we had so much of it, I wanted to see what simple dessert I could make around watermelon that would make it a bit more appealing to me.

Wifey came across this recipe on Forks over Knives for a simple ice dessert that uses primarily watermelon and not much else, making it very healthy not to mention completely gluten-free, lactose-free and vegan.

Frankly, it is deliciously good for something so simple. Somehow the basil seems to make the watermelon sweeter than it would be on it’s own, but at the same time it isn’t overwhelmingly sweet.

In hindsight, I personally think it would work better in ice block form using ice block moulds, rather than freezing it in a tub. I only made a quarter batch, but even so it takes quite a while to thaw out enough to be scooped, so next time I will use the ice block moulds instead.

Watermelon and Basil Ice Block
Serves 8
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18 calories
4 g
0 g
0 g
0 g
0 g
59 g
1 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
59g
Servings
8
Amount Per Serving
Calories 18
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
1%
Sugars 4g
Protein 0g
Vitamin A
7%
Vitamin C
8%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups cubed fresh ripe watermelon
  2. 1/4 cup packed fresh basil leaves
  3. 1/2 tablespoon lemon juice
Instructions
  1. Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
  2. Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
  3. Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.
Adapted from Forks Over Knives
beta
calories
18
fat
0g
protein
0g
carbs
4g
more
Adapted from Forks Over Knives
Hubby Cooks http://hubbycooks.com/
See more with these ingredients: BasilLemon JuiceWatermelon

Published by

Matt

Matt is a busy hubby that loves sweets and dairy products. He has recently learned he has despression and high cholesterol, and with a history of heart disease in the family, it is time to do something about it. He is on a mission to find and cook healthy, low or no cholesterol food that will not only taste good but help you feel good too.

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