I hope summer has been treating you well, with warmth, fun days, and…
Gelato, on the other hand, not always my sweet spot.
When a gelateria has dairy-free options, I can’t seem to find a happy medium. There are the tart fruit sorbets: lemon, grapefruit, lime, sometimes the berry blends. Too sour, not enjoyable for me. I won’t even bother. Then there are the sweeter fruit-based gelato: pear, mango, strawberry, melon. I sometimes like the mango, or the melon, but most often they are very sickly sweet.
What’s a girl to do?
Make her own.
Hubby bought a couple of gorgeous watermelon, and I didn’t want to just wedge them up for snacking. I figured I’d freeze some, use it for smoothies for the kids.
A couple days later it was stinking hot here, and I thought I’d whip them up a watermelon smoothie. Then I thought:
It was easy, it was delightful!
Unlike gelateria melon sorbet, this watermelon gelato isn’t sickly sweet, and it’s a touch creamier thanks to the addition of ripe banana.
That’s the trick, the addition of the banana makes it so slightly creamy, and the banana flavor doesn’t come through (if you’re not a huge fan of nice cream).
Couple of tips before you get started:
- Cube the watermelon and freeze on a baking sheet, as per recipe directions. Note: I rarely do this day to day for food preparation. I’m too food-rushed to bother! Most times I just chuck fruit (sliced bananas, berries) in a ziploc bag. If they stick together, I whack that bag on the counter until it yields. Anger management. 🙂 Yeah, you could do this here too, but it’s easier – and slightly less aggressive – to freeze in cubes beforehand. The watermelon freezes quickly this way. You can then pop into a ziploc bag or container until ready to puree.
- Don’t add liquid to the puree! The watermelon is already so moisture-rich. Let it do its thing, and the watermelon gelato will be perfecto! Food processor is easiest, but a rambo blender will work too.
- This is best right after pureeing, or popped back in the freezer for just an hour or so to set a little more. It’s amazing. Refreshing. Delightful! If the watermelon gelato freezes longer, it’s still fine! It’s just the texture becomes a little more watery when it need to thaw slightly. In theory, you could break it up and puree again, but good gawd the dishes, who needs that???
- Sweetener is truly optional. I tested adding 1/2 – 1 tbsp of coconut nectar or cassava syrup (new sweetener for me). Use only if your banana isn’t really overripe or you think the sweetness is not quite to your liking.
Ok, ready? WATERMELON GELATO awaits!
Share your thoughts below~ x Dreena
2-Ingredient Watermelon Gelato
Watermelon gets even better when frozen and churned into this refreshing, sugar-free, dairy-free gelato. It's magical!
- 5 cups frozen cubed watermelon see note
- 1 cup sliced overripe banana (frozen or room temp) see note
- 1/2 - 1 tbsp coconut nectar or cassava syrup OPTIONAL!
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.
Watermelon Note: To prep the frozen watermelon cubes, cut the watermelon flesh into bite-size cubes. Spread out on a tray lined with parchment paper (one that will fit in your freezer). Place tray in freezer. Once cubes are frozen, use or transfer to a ziplock bag or other airtight bag/container to keep in freezer until ready to use. When measuring the cubes, it can be a rough measure, as it’s hard to get a perfect measure on frozen fruit. It will be delicious regardless of slight measuring variances!
Banana Note: The banana adds a creamier consistency to the gelato. Use overripe for optimal sweetness.