Bask in the golden rays in the most summery way possible with these watermelon ice cream bowls. Watermelon sherbet, sitting pretty in edible chocolate bowls, looks and tastes like the real thing. Made from frozen watermelon, the sherbet tastes lightly sweet and beyond refreshing, and the addition of rich dark chocolate seeds makes a downright addictive combination. It’s the perfect way to cool off while lounging poolside, or like, while on the computer looking at the pool.
Watermelon Ice Cream Bowls
- Prep Time:14 hours 30 minutes
- Cook Time:0 minutes
- Total Time:14 hours 30 minutes
- Servings:10-15 bowls
- 12 oz green candy melts
- 12 oz vibrant green candy melts
- Balloons, inflated 5 inches wide
- 6 cup watermelon (approximately half of a watermelon)
- 14 oz sweetened condensed milk
- 1/3 cup heavy cream
- 1 tablespoon watermelon jello
- 1 1/2 cup dark chocolate chips
In separate bowls, microwave the candy melts in 30 second increments until melted.
Pour the vibrant green candy melts in a plastic bag and seal the end.
Snip a small corner off the bag and squirt rays on top of green candy melts.
Dip the balloons straight down into the chocolate, making sure to get a thick layer of candy melts to hold up to popping the balloons.
#SpoonTip: Avoid swirling because that will smear the stripes.
Place on a parchment lined tray and chill for 15 minutes.
Pop the balloons and take them out.
Cut the watermelon into cubes. Freeze for 5 hours.
Stir the jello into the heavy cream. Microwave in 20 second intervals until the jello granules dissolve.
Blend the watermelon, sweetened condensed milk, and jello mix until smooth.
Pour into a loaf pan and stir in the chocolate chips.
Freeze for 8 hours before serving.