Chef:  Vicki Brett-Gach
Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 45 - 60 minutes freezing time
Total Time: 50 to 65 minutes

Ingredients 

  • 3 c watermelon, cut into 1-inch chunks seeds removed
  • 2 fresh Medjool dates pits removed

Directions 

  1. Add watermelon and dates to a high-speed blender. 
  2. Process until smooth. 
  3. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions. 
  4. Enjoy immediately, or harden further in freezer for an hour or more.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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