Frozenwatermelon Recipes

Steps:

• Line an 8-cup mold or mixing bowl completely with aluminum foil.
• Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour.
• When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm.
• Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed.
• Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,or until completely hard.
• When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
• Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold.
• Remove the mold and peel off the foil.
• Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve.
• Cut into wedges, just like fresh
• watermelon.

Steps:

• Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
• When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.

Steps:

• Cut the watermelon into 2-inch wedges. Remove and discard the rind, black seeds and as many of the softer white seeds as possible. Cut the flesh into 1-inch chunks and place in the bowl of a food processor. Process until liquified (some small chunks may remain). There should be about 8 cups.
• Add the lime juice and sugar to the watermelon puree.
• Transfer the watermelon mixture to a stainless steel bowl, cover, and freeze until solid, 8 to 10 hours. Three to five hours before serving, move the bowl to the refrigerator to soften the mixture. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve in cold glass goblets or bowls.

Steps:

• Place watermelon cubes and raspberries in blender; process until smooth. Pour juice through a sieve; discard pulp.
• Combine sugar and water in small saucepan. Heat, stirring constantly, just until sugar dissolves. Set syrup aside and allow to cool slightly.
• Stir syrup and lemon juice into watermelon juice mixture. Pour into freezer container, cover and freeze until firm.
• Using ice cream scoop, spoon mixture into tall glasses. Pour 3 to 4 tablespoons strawberry-flavored water over frozen juice in each glass. Serve immediately.
• VARIATION: To serve as sorbet, freeze juice mixture in 8 inch square dish. Omit strawberry-flavored carbonated water. Using a small scoop, shape frozen juice mixture into balls and arrange in individual serving dishes.

Steps:

• For the crust: Process the cookies, sugar, chile-lime seasoning and salt in a food processor until the mixture forms fine crumbs. Add the melted coconut oil and pulse until combined. Transfer to a 9-inch tart pan with a removeable bottom and press the crust into the bottom and sides of the pan; use the bottom of a dry measuring cup to press the mixture evenly into the edges of the pan. Freeze until firmed, at least 5 minutes and up to overnight.
• For the filling: Slice off a 1/4-inch-thick piece of watermelon and cut out 3 small triangles. Refrigerate until ready to serve. Cube the remaining watermelon flesh.
• Place the watermelon cubes in a blender and blend until liquified. Strain the juice through a fine-mesh sieve and measure out 1 1/2 cups and place in a medium pot. Reserve any remaining juice for another use.
• Add the lime juice, 1/4 cup of the sugar and the salt to the pot and place over medium heat. In a medium bowl, whisk together the remaining 1/4 cup sugar, the egg yolks and cornstarch until fully combined and slightly lightened in color. Once the watermelon juice has reached a simmer, carefully pour 1/3 of it into the yolk mixture while whisking constantly. Once combined, stir the yolk and juice back into the pot. Simmer, stirring constantly, until thickened and the starch flavor has cooked out, 2 to 3 minutes.
• Turn off the heat and whisk in the coconut oil. Strain through a fine-mesh strainer into a medium bowl and cover with plastic wrap, pressing the wrap directly over the surface of the filling. Refrigerate until cold and set, at least 2 hours and up to a day ahead.
• Whip the cream and confectioners' sugar to stiff peaks in a stand mixer fitted with a whisk attachment. Remove 3/4 of the whipped cream and set it aside in a small bowl. Add the chilled watermelon filling to the mixer bowl and whip with the remaining whipped cream on low speed until fully combined and light in color. Carefully fold in the reserved whipped cream with a rubber spatula until there are no streaks. Add the filling to the frozen crust. Freeze until firm, about 3 hours.
• When ready to serve, remove the tart from the freezer and sprinkle the top with chile-lime seasoning and flaky salt. Sprinkle the tips of the reserved watermelon triangles with chile-lime seasoning and arrange in the center of the tart. Remove the outer ring of the tart pan and transfer the tart to a platter. Let sit at room temperature for 10 minutes before slicing.