Description
This blueberry mango nice cream is a refreshing vegan frozen dessert made with naturally sweet frozen fruit and served in juicy melon bowls for an easy summer treat. Creamy, vibrant, and no-churn, this healthy nice cream recipe is perfect for hot afternoons as a simple summer snack or dessert.
Ingredients
- 1 small cantaloupe, or honeydew melon
- 3/4 cup frozen blueberries
- heaped 1/4 cup frozen cauliflower, optional
- 1/2 cup frozen mango
- 3/4 cup plant milk, plus extra as needed
Instructions
Clean the outside of the melon. Cut it in half, than set each half cut side up on your counter. If they teeter and totter, slice a thin piece of the skin off of the bottom so it won’t rock around as much. Remove the seeds and pulp and discard them.
Combine the rest of the remaining ingredients in your blender. Blen until you have a super thick and smooth consistency that resembles soft serve. You want to use as little liquid as possible so it stays nice and thick.
Divide the nice cream between each melon half, filling the empty seed cavity.
Makes 2 small servings or 1 large serving.
Notes
- You may need to use the tamper on your blender to help everything blend easily.
- I recommend eating this right away as it will become hard and icy in the freezer.
- Use soy milk and add 2-3 tablespoons of hemp seeds to add in some plant-based protein.
- Prep Time: 5 minutes
- Category: Dessert, Snack