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This sorbet tastes like summer camp. Bananas, an unexpected ingredient in sorbet recipes, add creaminess without the extra stickiness of cream or sugar, making for a very grownup treat. Lake not required, but recommended.

(Watch the video all the way through to get two extra recipes: one for a refreshing watermelon salad with a fresh, peppery bite, and one for a sweet watermelon twist on a classic margarita.)

Watch the Video, 3 Easy Watermelon Recipes

Since we can't get enough of watermelon right now, we're going to boldly assume you can't, either. Be sure to try our wildly Insta-popular watermelon agua fresca, or our chocolate-dipped watermelon pops (as the recipe directs: just make them already!). 

  • Cook Time
  • Prep Time
  • 5-6Servings


  • 3 cups of chopped watermelon 
  • 2 bananas 
  • ¼ cup of plant based milk of choice 


  1. Start by cutting watermelon and bananas.
  2. Place into a freezer safe dish and freeze overnight.
  3. Add frozen bananas and watermelon to a high speed blender. Blend on high, adding in a bit of milk at a time.
  4. Continue to blend until a creamy consistency occurs.
  5. Scoop into a freezer safe dish, something like a loaf pan works great. Freeze for 2 hours.
  6. Serve! 

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