Refreshing Watermelon Banana Nice Cream with Maple Drizzle
This vibrant dairy-free nice cream combines frozen bananas and fresh watermelon for a naturally sweet, creamy spring treat. Finished with a drizzle of pure maple syrup, it's the perfect guilt-free dessert to welcome warmer weather.
Ingredients
- 4 ripe bananas, peeled, sliced and frozen overnight
- 300g seedless watermelon, cubed and frozen for 4 hours
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut cream
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Fresh mint leaves for garnish
- 2 tablespoons toasted coconut flakes for topping
Instructions
Remove frozen banana slices and watermelon cubes from the freezer and let sit at room temperature for 5 minutes to soften slightly.
Add the frozen banana slices to a high-powered blender or food processor and pulse until broken down into small crumbles.
Add the frozen watermelon cubes, 1 tablespoon of maple syrup, coconut cream, vanilla extract, and sea salt to the blender.
Blend on high speed for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with a soft-serve consistency.
Taste and adjust sweetness if desired, blending briefly to incorporate.
Scoop the nice cream into four serving bowls immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for 30 minutes for a firmer consistency.
Drizzle remaining maple syrup evenly over each serving and top with toasted coconut flakes and fresh mint leaves.
Serve immediately and enjoy this refreshing spring dessert.
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