I’ve been on an ice cream kick for several weeks now and am making it by the bucket full. Whenever I go to Costco, I buy two or three bunches of bananas, wait a few days til they’re ripe and then freeze them. Depending on the degree of my ice cream craving I will grab 2 – 4 bananas from my hoard in the freezer, cream them in the blender, add a pinch of vanilla and WALLA ice cream is born! However, this time I thought I would get a little more creative, and add watermelon to my ice cream making repertoire.
Vegan watermelon ice cream is very simple to make and only two ingredients. What’s even better is this recipe does not require an ice cream machine! Double yay! All you need is a watermelon, cut off all the rind, slice into small cubes and freeze. After thouroughly frozen you can add the watermelon to your blender with several tablespoons of coconut milk and blend until creamy.
I used my NutriBullet to blend my vegan watermelon ice cream. If you choose this method, pulse your Nutri Bullet instead of clicking it shut and running full blast. Pulse a few times, add coconut milk, scrape the sides, make sure the frozen watermelon meets the blades and pulse a few more times.
This vegan watermelon ice cream is smooth, and creamy with just the right amount of sweetness. This recipe pairs well with our vegan banana ice cream. Enjoy!
- 1 cup frozen watermelon cubes
- 3 - 4 tablespoons full fat coconut milk
- Place frozen watermelon cubes in blender.
- Add 3 tablespoons of coconut milk.
- Pulse blender until watermelon is thick and creamy. (May need to use wooden spoon to help watermelon catch on blender blades)
- Add additional coconut milk as needed.