By Alliance President Terry Gips
Want a frozen treat that’s “so refreshing” and “the perfect bite for a hot summer day” with a “creamy, but slightly icy” texture — “somewhere in between sorbet and ice cream?” Try watermelon ice cream as recommended by Kitchn editorial assistant Celia Funderburk.
OK, you’re wondering why we’re featuring watermelon ice cream as a Sustainability Tip? You’re not alone. Our entire Newsletter Team at the Alliance for Sustainability agreed. So, this is both my attempt to first explain why this DOES matter and has EVERYTHING to do with sustainability, followed by the recipe to see if you agree with me.
Reason #1 Summer is a Time to Take a Break from Our Rat Race
It’s summer. Let’s escape the intense heaviness of the state of our country and world. This is normally the time for a vacation or some kind of break before the every day busy of school and work.
In countries like France, everything shuts down in August. Don’t we get a break, too? Way too many Americans never take the little paid vacation time they have. We tend to be a nation of workaholics, whether by choice or force.
I’d argue that taking a break is essential to sustainability. I used to work 24/7 as an environmentalist trying to save the world. Then I discovered the Sabbath, taking just one day to stop working and be free to be….with myself, family, friends, animals and Creation. It’s made a world of difference in all aspects of my life. So, my fellow readers, we get a break as well!
Reason #2 Preparing and Enjoying Delicious, Nutritious Food is Core to Sustainability
Eating food is one of the most impactful activities we all do every day. Addressing what we put in our body and where and how it’s sourced is so essential because so many of us have lost touch with it and yet it impacts people and our planet in profound ways.
Most of us need help both understanding the connections and then shifting to healthier choices aligned with our values.
Plus, most people are buying more and more prepared food because they have little time or connection to what they eat. We’re missing the relationship to one of the most sacred gifts we are given, just gobbling it down as we run out the door. There’s little connection, in the same way we live our lives with our phones.
There’s a reason the Slow Food movement is growing as an increasing number of people seek a connection to the food they eat and the farmers who grew it.
The idea of us reconnecting with each other, farmers and food and how it’s produced is a core element of sustainability and was at the heart of the founding of the International Alliance for Sustainable Agriculture 43 years ago. It’s in our DNA. There’s a reason we call it agri-culture.
Reason #3 It’s an Inexpensive DIY Dream Without Synthetic Ingredients and Added Sugar
Yes, you and your kids can easily make this with no artificial ingredients or added sugar that can be as good or better than store bought. In a world where “we do it all for you,” this is something that everyone can participate in and enjoy. And you can express your own creativity by adding other ingredients if you like.
Reason #4 Time Out to Enjoy Food
We’re not the French or Spanish who close shops down as they enjoy a two-hour lunch, filled with delicious food and connection. I’ve been there, done that and loved it.
Yet, we can still sit down and enjoy our food as we support a shift to sustainability, health, equity and kindness. While it’s great to have nutritious organic regenerative vegan food with zero-waste, how we prepare and enjoy that food is a key part of the culture of relationship, connection and time that’s also part of the world we’re trying to co-create.
Let me get personal and ask: Are you finding you are increasingly time crunched so that more and more of your “meals” are grab and go, take out/delivery, fast food and eating out?
If all of that food were organic regenerative with zero waste packaging would that be enough?
Do you struggle with taking the time to prepare healthy nutritious food?
If you answered yes to one or more of those questions, would you like a simple summer solution for one step you can take that’s on most people’s list of priority treats during these hot, humid Dog Days of Summer? Ice cream. Not just any ice cream, but delicious, nutritious 2-ingredient ice cream you can quickly make yourself if you just have a freezer: Watermelon Ice Cream.
Here’s the Recipe for Watermelon Ice Cream
As Celia Funderburk points out in her article, The Best Way to Eat Watermelon This Summer Requires Just 1 Extra Ingredient, “Nothing says summertime quite like watermelon. I always loved when my mom would buy one and slice it up for us when I was growing up. But now that I’m the one who has to do all the prep, buying a huge watermelon at the grocery store has limited appeal to me.”
“Once I’m done chopping up just half of it, my fridge is full, and I know I won’t be able to eat the entire other half before it gets mushy. So when I saw this two-ingredient watermelon ice cream recipe on TikTok, I was intrigued. Not only would it keep the other half of the watermelon fresh, but it would also deliver a delicious, refreshing dessert. I had to try it myself.”
“Cut a whole watermelon in half and scoop out a circle in the middle of one half of it. Cover this half with plastic wrap and place it in the freezer for at least 24 hours. Save the other half to use for something else.”
“Once the watermelon is frozen, pour a small amount of milk into the hollow part. (I used coconut milk, but other recipes used heavy whipping cream.) Slowly scrape the sides and bottom of the circle in the watermelon with a spoon. As you scrape, mix the milk with the frozen watermelon. As the milk begins to combine with the watermelon and freeze, slowly add in a bit more milk.”
“Continue this process until you have your desired amount of ice cream. Scoop it into a small bowl and enjoy immediately or chill in the freezer so it can set longer.”
“Watermelon isn’t the most flavorful ingredient, so whichever milk you choose will likely be the dominant flavor. I opted for coconut milk because I saw comments that the coconut flavor complemented the dessert better than heavy cream. I would definitely choose coconut if I were to make this again.”
“Pour the milk or cream in slowly. I added too much coconut milk in the hole at first and quickly learned I needed to pour some out. When you use too much force to scrape the frozen watermelon, it’s easy to lose your grip and make a mess. I would play it safe and add the liquid in slowly and incrementally.”
Voila. That’s it. Simple, easy and healthy.
Want to make it healthier and more earth friendly? Use an organic watermelon.
I hope you enjoy and let us know if you agree with me!