I have a small kitchen with space for only the most important kitchen appliances. In my opinion, the ice machine doesn’t count as one. So I banned it many years ago to the basement, and I’m reluctant to carry the heavy thing up three floors to our apartment. Hence, when it comes to ice cream making I’m happy to have a recipe that doesn’t call for the ice machine. Like this one here. It’s fast and easy to prepare, it’s delicious, it doesn’t require any additional sweetener, and it has a great texture – something between a soft serve, a granita and a sorbet. I love the watermelon in this recipe as it emphasizes the sweetness of the bananas, esp. if you choose a really sweet watermelon. Still, neither the watermelon nor the bananas define the flavor of the ice cream, but the raspberries. Yum, I’m sure you will love it if you are a big raspberry fan like I am.
The silken tofu, on the other hand, adds extra creaminess.
For those people with an extra sweet tooth the ice cream might not be sweet enough. In this case you can drizzle some of your favorite liquid sweetener on top when serving; I like date syrup in particular.
By the way, I don’t know what it is about this ice cream, but I find it is really cold. Like: Really cold, ‘colder’ than other ice creams, especially the creamier ones. So I recommend you wait for a scorching hot day to prepare it in order to get that extra cooling effect.
Last but not least, I’m pretty sure that this ice cream would make fantastic popsicles.
|Raspberry Watermelon Banana Ice Cream with Silken Tofu|| |
- 300 g bananas, peeled, cut into pieces and frozen (about 3 big bananas, use really ripe spotty ones)
- 250 g frozen raspberries
- 500 g watermelon, cubed and deseeded
- 200 g silken tofu
- Optional: Liquid Sweetener of your choice to drizzle on top, e.g., date syrup, maple syrup, rice syrup
- In your food processor, puree the frozen bananas and the frozen raspberries. Add the watermelon and the silken tofu and blend until everything is creamy and smooth.
- Pour into a dish or container and freeze for a couple of hours. The ice cream will have a soft serve texture after 2 hours.