Can I Make 2 Ingredient Watermelon Gelato Without Banana?

Banana plays an important role in giving 2 Ingredient Watermelon Gelato its naturally creamy consistency and additional sweetness. Removing it changes both the flavor and texture, so the result will be closer to watermelon sorbet than gelato. If you want to experiment without banana, you can process frozen watermelon with a small amount of coconut cream or raw cashew butter for added richness. Keep additional liquid to a minimum because watermelon already contains plenty of moisture.

Do I Need an Ice Cream Maker for Watermelon Gelato?

No. One of the advantages of this easy watermelon gelato is that an ice cream maker is unnecessary. A food processor can break down the frozen watermelon and banana until the fruit becomes smooth and creamy. A powerful high-speed blender can also work. Whichever appliance you choose, pulse the frozen fruit into smaller pieces first and then process until smooth. Avoid adding water simply to make blending easier, as it can produce a thinner, icier dessert.

How Long Can I Keep 2 Ingredient Watermelon Gelato in the Freezer?

2 Ingredient Watermelon Gelato has its best texture when served immediately or after approximately one hour in the freezer. Longer freezing is possible, but the high water content of watermelon causes the gelato to become much harder. Store leftovers in an airtight freezer-safe container. Before serving deeply frozen gelato, allow it to soften at room temperature until it becomes easier to scoop. The consistency may be slightly more watery after thawing than when freshly prepared.

Easy 2 Ingredient Watermelon Gelato Recipe

Name: 2 Ingredient Watermelon Gelato
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 5 cups watermelon, cubed and frozen; 1 cup overripe banana, sliced; 1/2 to 1 tablespoon coconut nectar or cassava syrup, optional; 1 to 2 tablespoons raw cashew butter or coconut cream, optional for extra creaminess

Description

2 Ingredient Watermelon Gelato is an easy, refreshing frozen dessert made with naturally sweet watermelon and ripe banana. It is creamy, dairy-free, refined-sugar-free, vegan, and requires no ice cream maker.

Ingredients

Scale

5 cups watermelon, cubed and frozen
1 cup overripe banana, sliced
1/2 to 1 tablespoon coconut nectar or cassava syrup, optional
1 to 2 tablespoons raw cashew butter or coconut cream, optional for extra creaminess

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Instructions

Cut the watermelon into cubes and arrange them in a single layer on a baking sheet or tray.
Freeze the watermelon cubes until completely firm, about 2 hours or longer.
Add 5 cups frozen watermelon and 1 cup sliced overripe banana to a food processor.
Pulse several times until the frozen fruit is broken into small pieces.
Process continuously until smooth and creamy, stopping once or twice to scrape down the sides of the bowl.
Taste the gelato and add optional coconut nectar or cassava syrup if additional sweetness is desired.
For extra creaminess, blend in 1 to 2 tablespoons raw cashew butter or coconut cream if desired.
Serve immediately for a soft gelato texture, or transfer to the freezer for about 1 hour for a firmer consistency.

Notes

Use ripe, naturally sweet watermelon for the best flavor.
An overripe banana provides more sweetness and creates a creamier texture.
Do not add water, juice, or plant milk because watermelon already contains plenty of moisture.
A food processor works best, although a powerful high-speed blender can also be used.
Freeze watermelon cubes separately on a tray to prevent them from forming a large frozen block.
The gelato has its best texture immediately after blending or after about 1 hour in the freezer.
Longer freezing will make the gelato firmer and slightly icier. Allow it to soften briefly before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Food Processor
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 85
Sugar: 15 g
Sodium: 2 mg
Fat: 0.5 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.4 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1.5 g
Protein: 1.5 g
Cholesterol: 0 mg