# What You Need:
→ Fruit Base
01 - 4 cups seedless watermelon, cubed
→ Coconut Cream Mix
02 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
03 - 1/2 cup coconut cream, scooped from chilled milk
04 - 1/4 cup agave syrup or maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Optional Add-Ins
07 - 1/4 cup toasted coconut flakes
08 - 1 tablespoon lime juice
# Directions:
01 - Blend the cubed watermelon until smooth; strain through a fine sieve to remove excess pulp if desired.
02 - Whisk together coconut cream, chilled coconut milk, agave syrup, vanilla extract, and salt in a mixing bowl until smooth and slightly thickened.
03 - Gently fold the watermelon puree and lime juice, if using, into the coconut mixture until fully combined.
04 - Transfer the mixture into a large, shallow freezer-safe container and freeze for 1 hour.
05 - Remove from freezer and stir vigorously with a fork or whisk to break ice crystals; repeat freezing and stirring every 30 minutes for 3 to 4 hours until thick and smooth.
06 - During the final churn, fold in toasted coconut flakes if desired.
07 - Allow the ice cream to sit at room temperature for 10 to 15 minutes before scooping and serving.