Vegan Watermelon Ice Cream is made using a non-dairy milk and sugar base which is then added to pureed watermelon. Creamy and delicious.
The first step is to create our milk base. We are of course using almond milk here. This is not the time to use a thin, watery milk. You want thick and creamy. Therefore, almond milk works best. You’ll also be using canned coconut milk.
NOTE: This recipe uses an ice cream maker or the ice cream maker attachment to a Kitchenaid stand mix. Alternately, you could attempt without a machine. Begin by freezing and then vigorously beat the mixture every 30-45 minutes until completely frozen. You could use a hand mixer or a stick blender as well. The goal is to get it as fluffy as possible if you don’t have access to a machine.
- 3/4 C of Sugar
- 1 C Almond Milk
- 3/4 C Canned Coconut Milk (you can also use vegan creamer here)
- 1 tsp Vanilla Extract
- 1 Tbl Cornstarch
- About 2-1/2 C of Pureed & Strained Watermelon Juice (I used about 1/2 of a mini watermelon)