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It’s “summer in a bowl.”
As temperatures remain at sweltering highs, all we can think about is what we’re going to eat or drink next to prevent us from melting like ice cream. Thankfully, the internet would never let that happen, as creative foodies continue to flood our feeds with refreshing treats that come together in mere minutes (any longer and we’d be puddles!) They’re out here mixing espresso and lemonade to make a unique caffeinated summer sip, wrapping popsicles in Fruit Roll-Ups, and blending frozen grapes and lime juice to make the easiest sorbet ever.
The internet’s latest frozen treat trend also involves frozen fruit. But this time, it’s all about watermelon. Videos of people making ice cream inside a frozen watermelon using just the fruit and milk have popped up all across social media, gaining millions upon millions of views.
The treat looks incredibly simple to make—you don’t even need a blender—and it certainly seems like the perfect way to cool off and enjoy our favorite summer fruit. But is this watermelon ice cream really as good as it looks? Allrecipes video producer Natalie Gravois tried the trend to find out.
How To Make the Viral Watermelon Ice Cream
All you need are two ingredients and a little elbow grease to make this watermelon ice cream. First, you’ll need a watermelon half. Second, you’ll need some form of milk or cream. Taste-testers of the trend have used everything from regular milk and heavy cream to non-dairy alternatives like coconut milk or almond milk.
To start, create a bowl-shaped hole in the center of your fresh watermelon half, leaving plenty of fruit surrounding the hole. Then wrap your watermelon in plastic wrap and place in the freezer overnight or until it’s frozen solid.
Once the melon is completely frozen, pour milk or cream into the hole you made. There isn’t an exact measurement here, so fill roughly 1/3 of the “bowl” to start—you can always add more if you need. You just don’t want to have so much milk that it’s sloshing everywhere while you’re mixing.
Then it’s time to hand-churn. Using a spoon or an ice cream scoop, scrape the watermelon flesh into your dairy and mix continuously for three to four minutes, scraping in as much frozen watermelon as you need to balance the milk and make it more solid. The final result should be smooth, creamy, and light pink, similar to (but not exactly like) the texture of sherbet.
Does the Watermelon Ice Cream Trend Work?
If you’re thinking, “there’s no way this works,” we’ll admit we were skeptical, too. But after combining frozen watermelon and milk (Natalie opted for coconut milk), we found that it does indeed work.
“I seriously doubted this was going to work,” admits Natalie. She describes the treat as “Summer in a bowl—bright, creamy, icy, and wildly refreshing. Using the coconut milk makes it smooth and dreamy while letting the watermelon be the main character. Next time I want to try a little drizzle of sweetened condensed milk and some lime zest on top!”
For best results, Natalie recommends using coconut milk rather than regular milk. And, if you’re looking for a new favorite boozy dessert, she notes the watermelon ice cream would pair perfectly with a dash of rum.
This watermelon ice cream is a great time-saving alternative to cutting up watermelon and blending it into a frozen treat. Plus, it helps use up any spare watermelon and can always be popped back into the freezer to pull out again in the future.
Read the original article on Allrecipes
