Recipe for a super easy, but awesome vegan 2 Ingredient Cantaloupe Ice Cream. No ice cream machine is needed for this treat! It’s also gluten-free and raw.
Cantaloupe is my favorite melon, so I decided it was time to turn it into ice cream and it turned out amazing!
This Cantaloupe Ice Cream is
- super creamy
- vegan (dairy-free)
- gluten-free
- refined-sugar free
- 100% fruit = super healthy and good for you!
I wouldn’t know what would be a better treat than this ice cream on hot summer days – even kids will love it!
Also, can we talk about the color of this cantaloupe ice cream real quick? I mean, how gorgeous is that pastel orange?! I’m in love!
No-Churn Ice Cream
You won’t need an ice cream machine for making this treat and you won’t have to churn the ice cream by hand every x hours. Just add the ingredients in a food processor or high-powered blender (you might have to add a splash of plant-based milk to get it going in the blender) and process until creamy! It’s really that easy…
2 Ingredients – that’s all you need…
I’ve cut one-half cantaloupe into pieces and froze them overnight. The next day I’ve added half of that (= 1/4 cantaloupe) into the blender and added one frozen banana (in chunks) for more creaminess and blended until an awesome, smooth ice cream was the result. It’s creamy, refreshing, naturally sweet (no need for additional sweeteners!) and amazing!
Pro-tip: Keep frozen cantaloupe chunks and banana chunks in the freezer and you’ll be able to make this ice cream whenever you’re craving something refreshing and sweet!
If you’ve never tried banana-based vegan ice cream, you’re missing out big time! You can find the base recipe (it’s merely instructions because you’ll only need 1 ingredient) for Nice Cream here. I’ve also included lots of possible variations in the basic nice cream post, so make sure you check it out! :)
Can you use other melons to make this ice cream?
Absolutely! If you’re more of a watermelon person, be my guest! Freeze chunks of watermelons like you would with the cantaloupe. Honeydew melon would be really refreshing and delicious as well!
Vegan 2 Ingredient Cantaloupe Ice Cream
Ingredients
- 1/4 cantaloupe melon
- 1 banana
Instructions
- Cut the banana and the cantaloupe (remove the skin and seeds) in pieces, put them in a ziploc bag and freeze them overnight.
- Put the frozen banana and cantaloupe pieces in your food processor or high-speed blender.
- Pulse or blend until completely smooth. (Don't give up, this may take a while depending on the power of your processor.)
- Transfer the ice cream in the bowls and enjoy immediately!
Nutrition
Did you make this vegan 2-Ingredient Cantaloupe Ice Cream? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)
Heather
Friday 5th of April 2019
Is anyone else finding the frozen fruit pieces are too hard for the food processor?
Too much melon
Sunday 8th of September 2019
If frozen pieces are too hard, let them sit in the blender for awhile and semi thaw. I would keep trying every 5 minutes or so, until they blend, or maybe microwave them 5-10 seconds b4 blending, or use the "ice crush" choice on the blender, to chunk them up. Then blend as usual.
Sherri
Friday 25th of January 2019
If you used pre cut cantaloupe is there an approximate number of grams for a full prepped cantalope..vs. saying use a quarter? Also. If you make a big batch how much is an individual 75 Cal serving in grams? One banana and one quarter cantaloupe makes 2 servings.. how many grams to a serving of finished ice cream?
Bianca
Monday 28th of January 2019
1/4 of a cantaloupe is approx. 140g. The 75kcal are for half the recipe - so 1/8 cantaloupe + 1/2 banana. Hope that helps!
Deryn | Running on Real Food
Thursday 27th of July 2017
This is so smart and maybe the most beautiful ice cream colour ever! I don't know why I've never thought to freeze melons for ice cream, it looks amazing! Now what to top it with...cookie dough bits? cacao nibs? oooh, caramel sauce?? Can't wait to try this? Thanks! Love your site, btw :)
Bianca
Friday 28th of July 2017
Thank you so much, Deryn! Not sure if melon and chocolate is a thing, but I'd imagine a magic chocolate shell would be amazing with the cantaloupe ice cream! :)
Raquel
Wednesday 10th of August 2016
Can this be made in a bigger batch and stored?
Bianca
Wednesday 10th of August 2016
Definitely, yes! I did that a few times. Make multiple batches in your food processor, fill it over to a container (preferably one for ice cream with a lid so it stays creamier). And put it in the freezer. If it's too hard to scoop when you take it out, let it thaw for a few minutes and it's good to go :)
Michelle
Sunday 24th of January 2016
I don't have a food processor can I use my cheap blender or nutribullet instead?
Bianca
Sunday 24th of January 2016
It should work with a nutribullet, Michelle. I just looked and found this video. Maybe use a bit of liquid (water, plant-based milk) to help get it going, take your time, let it thaw a bit in between and you should be able to make creamy cantaloupe ice cream with the nutribullet. Good luck! :)