All this recipe involves is freezing and blending. It really is that simple. The beauty of simple recipes is how you can change it to your liking. For more creaminess, add 1 to 2 tablespoons of raw cashew butter or 1 to 2 tablespoons of coconut cream. You can freeze your watermelon gelato after making it, however it's best enjoyed immediately.
Ingredients
- 5 cups frozen cubed watermelon
- 1 cup sliced overripe banana (frozen or room temp)
- ½ to 1 tbsp coconut nectar or cassava syrup optional
- 1 to 2 tbsp raw cashew butter optional
Instructions
- Cube the watermelon and freeze on a baking sheet.
- Freeze 1 cup sliced banana in a ziploc bag.
- Add watermelon and banana to a food processor (if you prefer to use a blender, it must be high-speed for this recipe)
- Pulse to first mince the frozen fruit, and then once in slivers or small pieces, switch to puree.
- Puree until smooth, stopping to scrape down food processor once or twice.
- Taste, and if you’d like it a little sweeter, add the sweetener to taste.
- Serve, or transfer to the freezer for an hour or more for a firmer set gelato.
Sweetener is completely optional in this recipe. If the sweetness is not to your liking add a tablespoon of coconut nectar or cassava syrup.