Frozen Watermelon and Melon Ice Cream
Watermelon and melon are frozen in their rinds for 24 hours, then topped with a little milk and scraped with a spoon until they turn into ice cream. Sweeten with honey or carob molasses if you like.
- Total
- 24 h
No ice cream maker is needed here: the fruit is both the ingredient and the bowl. The result is light, refreshing and full of fruit flavor, though only mildly sweet. It is a quick, additive-free summer treat that kids can enjoy too.
Method
Scoop a little out of the center of the watermelon and melon, and clean up the middle of the rind.
Place the fruit, rind and all, in the freezer for 24 hours.
The next day, take them out and pour a little milk over the surface.
Start scraping the surface with a spoon; it will soon turn creamy like ice cream.
Drizzle with honey or carob molasses if you like.
Serve straight from the rind, as it melts quickly.
Tips
- It melts fast in a separate bowl, so eating it right from the rind works best.
- Frozen fruit can be too cold to hold comfortably; grip it with a towel while scraping.
- Add honey or carob molasses for a sweeter result.
FAQ
How sweet is it?
Lightly sweet and very refreshing, with the fruit's own flavor in front. Add honey or carob molasses if you want it sweeter.
How long should the fruit freeze?
Leave the watermelon and melon in the freezer for about 24 hours.
