Homemade vegan ice cream – also called n’ice cream- is a perfect treat for the hot summer days. This is an easy recipe for homemade melon & banana ice cream without an ice cream maker. All you need is a regular blender, four ingredients, and your sorbet is ready to eat in 5 minutes – just perfect!
This plant-based ice cream is packed with vitamins A, B, C, E, K (sea buckthorn has more than three times vitamin C than oranges!) and good dietary fibers to keep your belly happy. The end result is a fruity sorbet (rather than a hard, creamy ice cream), perfect to keep you cool on hot summer days. This is the true feel-good, taste-good vegan ice cream!
Vegan, dairy-free, gluten-free, refined sugar-free
Melon-banana dream vegan ice cream, with sea buckthorn powder
Preparation time: 5 minutes
Total time: 5 minutes
2 frozen bananas
1 cup (240mL) frozen melon (cantaloupe or honeydew)
2 tablespoons Arctic Flavors wild sea buckthorn powder (hippophae)
1-2 tablespoons plant-based milk, such as almond milk
- Take the frozen bananas and melon out of the freezer and let thaw for about 10 minutes.
- Add the frozen fruit and the wild sea buckthorn powder in a blender and mix until smooth. If the mix is very hard, you may need to add 1-2 tablespoons of plant-based milk.
- Serve and enjoy immediately!
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