Watermelon coconut ice is a no-cook, no-added

Watermelon Coconut Ice. (Tom McCorkle; food styling by Gina Nistico/Both for The Washington Post)

Column by Ellie Krieger

I enjoy ice cream as much as the next person, but it’s not my first choice for a cooling treat on a scorching summer day because it’s so rich and dense.

For that kind of refreshment, I go for colder, thirst-quenching fruity ices. I’d definitely stand in line for well-crafted Hawaiian shaved ice, Italian granita or a Mexican paleta, but most of the time I whip up my own frozen fruit treats. They’re easy to throw together; it’s fun to play around with flavor combinations; and you can make them healthier by using inherently sweet fruit, without any need for added sugar. PAID PROMOTED STORIES