Sunday, July 14, 2019

Watermelon Ice Cream Slices #OurFamilyTable

Wow your guests with this creamy delicious watermelon ice cream served up in a watermelon shell.

We are celebrating National Ice Cream month with the members of the From Our Dinner Table group......

I Scream for Ice Cream Recipes

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When Christie from A Kitchen Hoor's Adventures asked us all to scream for Ice Cream today I was very excited.  I had just found this recipe at Food Network that I was dying to try.

This recipe is easy but time consuming.  I found that you need to make it a couple of days ahead of time to allow it to freeze properly.  The original recipe states it will be ready in 3 hrs.  I found it took 3 days to freeze properly and 3 hrs to thaw a bit in the refrigerator so I could cut it.

You also need an immersion blender so you can puree the watermelon flesh while only removing a small slice from the end of the melon itself.  You end up with much more watermelon puree than needed which Frank turned into some amazing cocktails.  Those recipes will be posted soon.

Once the ice cream is made and poured back into the shell, you replace the slice and wrap it up well in plastic wrap to freeze.

Place the frozen melon, still wrapped, in the refrigerator for a few hours before you want to serve.  When you unwrap the watermelon this is what you find.

Cut and slice as you would a regular watermelon.  It makes a stunning presentation.  So much fun for a kid's birthday party or a family dinner which is when I served it.  Some of the kids came for dinner to spend time with my brother, Larry and his wife, Mary and grandson, Jack who are visiting from California this month.

Everyone enjoyed this unique and delicious dessert.  It was well worth the effort and time that it took to see the smiles on these faces.

Watermelon Ice Cream Slices

Yield: 8 Servings
prep time: 30 Mcook time: total time: 30 M
Wow your guests with this creamy delicious watermelon ice cream served up in a watermelon shell.


  • 1 (4-5 lb) baby watermelon (seedless)
  • 1 (14 oz) can sweetened condensed milk
  • pinch of salt
  • 2 c. heavy cream
  • You also need an immersion blender for this recipe.


How to cook Watermelon Ice Cream Slices

  1. Cut a thin slice from the top of the watermelon, just enough to show the pink flesh inside.
  2. Stand the watermelon upright in a bowl and using an immersion blender puree the flesh inside, being careful not to cut through the white part of the rind.
  3. Pour out the pureed flesh into a bowl and set aside.  Use a spoon to scrape out any remaining flesh so that only the white rind remains.  Place the watermelon shell in the freezer while you make the ice cream.
  4. Measure out 1 1/2 cups of the puree and whisk together with the condensed milk and salt. 
  5. Whip the heavy cream in the large bowl of a stand mixer, fitted with the whisk attachment, for about 2 minutes, until firm peaks are formed.  Fold half of the into the puree.  Then add the puree mixture to the remaining whipped cream and whisk with the electric mixer until well blended.
  6. Retrieve the watermelon shell from the freezer.  Pour the ice cream inside the shell, replace the sliver from the top and wrap well in plastic wrap.  Place in the freezer for 3 days and up to 1 week. Remove from freezer to refrigerator for 3 hrs. before serving.
  7. Cut and serve as you would watermelon.


Recipe adapted from one found at Food Network.
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#desserts, #fruitdesserts, #icecream, #watermelon, #familyfun, #funwithfood,
Desserts, Ice Cream
Created using The Recipes Generator


  1. I love the way this turns out that you can still eat it like a watermelon slice!

  2. I saw that too and have wanted to try it! I'm glad to hear it was really good! No doubt the kids loved it!

    1. They did Karen. It was a fun project to make and to serve.

  3. What a fun idea! I bet the kids loved the idea of freezing the watermelon!

  4. Oh this is just wonderful! So cute and summery!

  5. That looks like SO much fun! Thanks for the heads up on the timing. Three days to freeze?

    1. Yes, I don't know if I left too much pink on the rind or why but it wasn't until the third day that it was solid. Then we went on vacation so it froze for another week prior to serving.

  6. These are so fun! What a great way to make them.

  7. Too cute! And it doesn't get more summery than watermelon and ice cream!

  8. What a unique and interesting looking dessert!


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