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)
- 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!
- 1/4 cantaloupe melon
- 1 banana
- Cut the banana and the cantaloupe (remove the skin and seeds) in pieces, put them in a ziploc bag and freeze them overnight.
- 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!
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 :)