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!
Servings: 6
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.