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 result is a fruity sorbet (rather than a hard, creamy ice cream), perfect for keeping 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

1 serving

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
1-2 tablespoons plant-based milk, such as almond milk


    1. Take the frozen bananas and melon out of the freezer and let thaw for about 10 minutes.
    2. Add the frozen fruit and the 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.
    3. Serve and enjoy immediately!

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