Ingredients
- 1/2 small seedless watermelon
- 1/4 cup heavy cream
Cooking note: Check ingredients for your dietary needs and follow standard food-safety practices. Learn more
Instructions
- Use a spoon to scoop a small hollow into the center of the watermelon half, leaving most of the fruit inside the rind.
- Cover the watermelon and freeze it cut-side up until completely solid, at least 12 hours or overnight.
- Let the frozen watermelon sit at room temperature for about 5 minutes so it is slightly easier to scrape.
- Pour half of the heavy cream into the hollow, then use a sturdy spoon to scrape the frozen watermelon from the sides and mix it into the cream.
- Add the remaining heavy cream a little at a time and continue scraping and stirring until the watermelon becomes creamy, icy, and scoopable. Serve it directly from the watermelon shell.