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Watermelon Ice Cream (Sugar-Free)

This an ice cream recipe with no added sugar or milk. You need a high-powered blender with a tamper stick.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Snack
Cuisine American
Servings 3 people
Calories 447.1 kcal

Equipment

  • 1 High-Powered Blender Essential for achieving a smooth, creamy texture.
  • 1 Tamper stick Crucial for pushing down ingredients without adding liquid.
  • 1 Measuring Cups For accurate ingredient portions.
  • 1 Freezer-Safe Container For storing any leftovers.
  • 1 Spatula For scraping down the blender sides and serving.

Ingredients
  

Main

  • 1 banana
  • 1 cup frozen diced watermelon
  • ½ cup frozen mango chunks
  • ¼ cup frozen strawberries
  • ¼ cup almonds Optional
  • 1 teaspoon hemp seeds or to taste (Optional)

Instructions
 

  • Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.

Notes

Achieving the perfect 'nice cream' consistency hinges on using sufficiently frozen fruit. Ensure your watermelon, mango, and strawberries are rock solid. For optimal creaminess, add the banana first, then the harder frozen fruits, and optional nuts/seeds. The tamper stick is indispensable here; resist the urge to add any liquid, as this will result in a sorbet-like texture rather than ice cream. For an enhanced flavor profile, a tiny pinch of sea salt can elevate the fruit's natural sweetness. Consider chilling your serving bowls for a better experience.