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I’m sure you’ve heard of Nice Cream, by now – basically, it’s one-ingredient vegan ice cream made of bananas. As you can infer, it’s dairy free and contains no additives – pretty easy overall. Well, bananas get boring (I don’t really like them, to be totally honest), and sometimes you just want something a little different. So, today’s recipe is a watermelon fruit punch version of vegan nice cream. Still super easy and tasty, just more exciting.
“This isn’t low carb!” I hear you shouting at me. True, vegan ice cream tends to be a little heavier on the sugar, but it’s from whole foods sources, and is a nice warm weather treat. I don’t necessarily advocate huffing this stuff all day, but it’s a good, dairy-free alternative to ice cream, when the craving hits!
Recipe Notes for Making Vegan Nice Cream
- I used the frozen organic tropical fruit mix from Trader Joe’s, but you can use a pound of whatever frozen fruits you choose.
- If you want this vegan nice cream to be a little zestier, zest a lemon into the blender as it’s going – it really makes a difference!
- You could also sprinkle some lavender into the blender (seriously, just a pinch) for a hint of sophistication. Careful, though, because too much lavender will make everything taste astringent and soapy, which aren’t really works I like to associate with foods I’m eating.
- I used my Vitamix blender for this, but it could also be done in a food processor. If you have a less powerful blender, you may want to add the watermelon first, and slowly blend in the frozen fruit.
- The key to making this creamy is to blend it just long enough so that the fruits smush together, but not so long that they start to turn liquidy. The less viscous the mixture is going into the freezer, the icier it will be coming out!