Dairy-Free Watermelon Gelato

Ingredients

• 4 cups of seedless watermelon, cubed (frozen or fresh)
• 2-3 tablespoons of maple syrup or agave nectar

Instructions

1. If using fresh watermelon, cut it into uniform cubes and place them on a baking sheet. Freeze the cubes for at least 4-6 hours, or until completely solid.
2. Once the watermelon is frozen, add the cubes to a high-speed blender or food processor. Pour in the maple syrup or agave nectar. Blend on high until the mixture is smooth and creamy, roughly 1-2 minutes.
3. After blending, taste the mixture and adjust the sweetness if necessary.
4. Pour the blended mixture into a freezer-safe container. Smooth the top with a spatula, then cover it with a lid or plastic wrap.
5. Freeze the mixture for at least 2-3 hours, or until firm. For a creamier texture, stir the gelato every 30 minutes during the first 2 hours of freezing.
6. Once fully frozen and firm, scoop the gelato into bowls or cones.