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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Having a teeny tiny kitchen means every appliance needs to earn its keep. And guess who doesn't make the cut? That bulky ice cream maker chilling (literally) in the basement! Three flights of stairs just ain't happening.
So, I’m all about this no-machine-needed watermelon ice cream recipe (a high-speed blender will do). Fast, easy, and omg-so-delicious. No extra sweeteners, and the texture? A dreamy mix between soft serve, granita, and sorbet. YUUUUUM!
I mean, watermelon is already the summer dessert GOAT (greatest of all time!), but HOW is it even possible that it also becomes the ultimate icy cold treat? *mind-blown* This recipe is gonna have you head-over-heels in love with watermelon ALL. OVER. AGAIN. 🍉
Ok, ok, so it's not just straight up watermelon, we do add some frozen bananas for that perfect sweetness and creaminess, but they don’t steal the show. Watermelon does the heavy lifting (as the main ingredient).
Next up is the real flavor superstar: Raspberries! Even though we use less of them, their vibrant taste shines through every bite/lick/sip.
Lastly, the "glue" ingredient: silken tofu. It’s the secret to binding everything together and giving this ice cream that extra creamy, melt-in-your-mouth texture we all adore.
Now, if you have a major sweet tooth, you might want to drizzle a bit of your fave liquid sweetener on top when serving. Date syrup is my go-to.
Here's the funny thing – this ice cream is COLD. Like, really, really cold. Colder than your average ice cream, especially the super creamy kind. So, for a max refreshing situation, whip this up on a scorching hot day.
🍽 Recipe
Vegan Raspberry Watermelon Ice Cream (No Machine)
Equipment
- High-speed blender (I use a Vitamix A3500)
Ingredients
- 300 g 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
Instructions
- In your high-speed blender, puree everything 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.
FAQs for this Vegan Watermelon Ice Cream
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.
What's your fav way to enjoy watermelon? I'm always curious to find out and learn something new.
Wishing you planty of summery watermelon delights,
Ramona
Psst ... you'll love the World-Best Watermelon Smoothie and this Watermelon RIND Curry.
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