WATERMELON ICE CREAM WITHOUT AN ICE CREAM MAKER is a delicious and refreshing treat, perfect for hot summer days.
This simple recipe combines the sweet freshness of watermelon with the creaminess of plant-based cream, offering a delightful alternative for vegans or those avoiding dairy.
The base is made with a velvety watermelon puree, while the whipped plant-based cream adds a creamy texture to the ice cream.
Chocolate chips provide an irresistible surprise in every bite.
With just a few ingredients and little effort, you can delight yourself and your guests with this fresh and delicious creation.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 ice creams
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 watermelon (large)
- 1 cup ml sweetened plant-based whipping cream
- to taste dark chocolate chips
Tools
- Electric beaters
- Blender
- Molds for ice cream
Steps
Cut the watermelon into pieces and remove all the seeds.
Put the watermelon pieces in the blender and blend until you have a smooth puree.
In a bowl, whip the sweetened plant-based cream with an electric beater until it becomes fluffy.
Pour the watermelon puree into the whipped cream and gently mix with a spatula until the ingredients are well combined.
Add the chocolate chips and mix again to distribute them evenly in the mixture.
Pour the mixture into 4 molds. I used the ones inwatermelon shape.
Leave the ice cream in the freezer for at least 4-6 hours, or until it is completely solidified.
Before unmolding, run the molds under warm water for a few seconds.
Storage and Tips …
Store in the freezer
Consume within 3 months
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