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This sorbet is ready in minutes, and it is the perfect treat on a hot summer day! The best part is, there is no added sugar, and it is packed with vitamins, so you can feel good about eating it! This sorbet stays good in your freezer for up to one month! Enjoy!
Watermelon and coconut milk ice-cream. INGREDIENTS 1 can full fat coconut milk 5 pitted medjool dates ⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract 1½ cups cubed watermelon INSTRUCTIONS Blend all ingredients. Transfer to a cake pan. Freeze for 3 hours. Break mixture into chunks and place back in blender. Blend until a creamy consistency is reached. Place back in a container and Freeze for 30 mins.