This is my other go-to indulgence. It’s a good thing watermelons are in season. This also happens to be a great recipe if your watermelon ends up being kind of soft, mushy, mealy. I hate it when that happens. Even though it might be sweet, if the texture is mushy then no-thanks, I’ll pass. But now if I have a mushy watermelon, I’ll just freeze it for a watermelon icy!

This recipe is very adaptable, I never count how many cubes to put in, or use the same amount of almond milk each time. It will always taste good, so don’t worry about exact measurements. Once you have the basic idea, you can just go by the feel of it.

Watermelon Icy

(AKA Watermelon Smoothie)

-cube watermelon into 1-2 inch cubes and freeze on a cookie sheet so they don’t stick together (later I transfer them into a zip-lock baggie)

-place watermelon ice cubes into food processor with S blade, approximately 12 or so cubes for a single large serving or two smaller treats (a good blender will also work)

-depending on how thick or thin you want it, add 1/4 cup to 1 cup unsweetened vanilla almond milk (I like the Blue Diamond brand for their unsweetened vanilla version, which means little-to-no sugar and a hint of vanilla). Instead of almond milk, you can use other milks or even cold water and/or ice cubes. Unsweeted Vanilla Almond milk is my favorite, though.

-add a swirl of vanilla extract (Optional. If you want it to be sweeter, though I don’t find this necessary, add a swirl of your favorite sweetener—-agave nectar, stevia, sugar, honey, maple syrup.)

Blend until smooth and most of the bigger watermelon chunks are gone. A few remaining chunks are fine.

I love to eat this super cold treat, the texture reminds me of an ICEE/Slurpee/Slush Puppy. And I like it even better as it melts a bit.