Ingredients
Directions
Add watermelon and banana to a food processor (if you prefer to use a blender, it must be a high-speed blender for this recipe).
Pulse first to mince the frozen fruit, and then once in slivers or small pieces, switch to puree.
Puree until smooth, stopping to scrape down the processor’s work bowl once or twice.
Taste, and if you’d like, add a little sweetener to taste.
Chef's Notes
Prep
Cube the watermelon and freeze on a baking sheet lined with parchment paper. This will need to be done a day before (or earlier) making the gelato. Freezing on the parchment keeps the watermelon chunks separate, making it easier to break up in the processor. After it’s frozen, you can transfer the cubed watermelon to a freezer-safe container until ready to make.
Normally I simply pop slices/chunks of fruit into a container and then freeze. This can be done, but you’ll need to break up the chunks of watermelon before pureeing.
This watermelon gelato is best enjoyed immediately, or after setting in the freezer for just an hour or so. If the watermelon gelato freezes longer, it’s still fine! It’s just that the texture becomes a little more watery when it needs to thaw slightly.
Storage
Store in an airtight container in the freezer for up to 30 days.
Ingredients
Directions
Add watermelon and banana to a food processor (if you prefer to use a blender, it must be a high-speed blender for this recipe).
Pulse first to mince the frozen fruit, and then once in slivers or small pieces, switch to puree.
Puree until smooth, stopping to scrape down the processor’s work bowl once or twice.
Taste, and if you’d like, add a little sweetener to taste.
