Cool off with this dreamsicle raspberry watermelon ice cream. No ice cream maker needed here, just blend, chill (literally!), and enjoy.
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This vegan watermelon raspberry ice cream is naturally sweet, ultra-refreshing, and requires no ice cream maker. Just blend, freeze briefly, and enjoy.
The texture lands somewhere between soft serve, granita, and sorbet. Icy, creamy, and incredibly refreshing all at once.
Having a teeny tiny kitchen means every appliance has to earn its place. A bulky ice cream maker just doesn't make the cut. That's why I love this no-machine-needed watermelon ice cream recipe. All you need is a good blender (a high-speed blender works best) and a few simple ingredients. Fast, easy, and omg-so-delicious.
Ingredients for This Watermelon Ice Cream
Okay, so it's not just straight-up watermelon. We do add some frozen bananas for sweetness and creaminess, but they definitely don't steal the show.
Tip: Whenever you have really ripe bananas (the ones with brown spots on the peel), freeze them unpeeled. They're perfect for banana-based ice cream whenever the craving strikes.
Next up: raspberries! Even though we use less of them, their vibrant flavor shines through in every bite (or lick).
And finally, the "glue" ingredient: silken tofu. It binds everything together and gives the ice cream that extra creamy, melt-in-your-mouth texture we all love. Plus, it adds a little extra protein, which is always welcome in a sweet treat.
If you have a serious sweet tooth, feel free to drizzle a bit of your favorite liquid sweetener on top when serving. Date syrup is my go-to.
🍽 Recipe
Vegan Raspberry Watermelon Ice Cream (No Machine)
Equipment
- High-speed blender (I use a Vitamix A3500)
Ingredients
- 300 g bananas, peeled, cut into pieces, and frozen (about 3 large 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
Instructions
- Blend the ingredients: Add the frozen bananas, frozen raspberries, watermelon cubes, and silken tofu to a high-speed blender. Blend until the mixture is completely smooth and creamy.
- Freeze briefly: Pour the mixture into a shallow container or freezer-safe dish with a lid and place it in the freezer.
- Serve: Freeze for about 2 hours, or until the ice cream has a soft-serve texture. Scoop into bowls and drizzle with your favorite liquid sweetener if desired.Tip: If the ice cream freezes solid, let it sit at room temperature for 5-10 minutes before scooping.
FAQs
Great idea! Just pour the blended mixture into popsicle molds and freeze for at least 4 hours, or until solid.
Absolutely! Strawberries, blueberries, or a mixed berry blend would be delicious.
Yes, you can absolutely freeze watermelon! Just chop it into cubes and freeze until solid. Frozen watermelon works great in this recipe!
It adds creaminess, but you can omit it if you prefer. The texture will be more icy. You could try to substitute it with a plant-based yogurt or even a little coconut cream for that extra creamy texture.
Other Light Dessert Recipes
If you liked this watermelon ice cream, you'll love the following recipes:
- Gluten-Free Rhubarb Cake With Polenta
- Virgin Rhubarb Pina Colada
- Juicy Plum Compote
- Cherry & Sweet Potato Pudding
- Tropical Stewed Rhubarb Compote
- Chocolate Coco Pudding With Sour Cherries
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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