Step 1

For Option 1: Soak cashews in hot water for 10 minutes then drain and add to a high-speed blender. Blend all ingredients except for the watermelon in the blender until smooth and no cashew chunks remain. Add in the watermelon and blend again until smooth (color will be light pink).

Step 2

For Option 2: Blend all ingredients in a high speed blender until smooth (color will be more orange/dark pink).

Step 3

Pour the watermelon mixture into a large pan or into the cavities of a silicon muffin mold.

Step 4

Place in the freezer for 3 hours or until hardened.

Step 5

Transfer frozen watermelon ice cream chunks back to the blender.

Step 6

Blend until a creamy consistency is reached (using the tamper as needed as the mixture will be very thick).

Step 7

Transfer smooth ice cream to a loaf pan and place in the freezer to firm up for about 30 minutes (or you can enjoy as is straight from the blender, the consistency will just be more like soft-serve.)

Step 8

Scoop and enjoy!