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Vegan Raspberry Watermelon Ice Cream (No Machine)

Naturally sweetened watermelon ice cream with a soft serve/sorbet texture and NO ice cream maker needed? Sign. Me. Up!
Prep Time10 minutes
Freezing Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Keyword: gluten-free, silken tofu, vegan, watermelon
Servings: 6

Equipment

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
Metric - US Customary

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.