It has been WATERMELON WEEK at Red Couch Recipes. Today I bring to you "watermelon" ice cream. I have made this several times over the years. It is very refreshing on a hot summer day! It is simple to put together although it takes some time for freezing. Even though I am not a fan of semi-sweet chocolate chips I did use them for the "seeds"; they just look more like seeds than milk chocolate chip. I figured that was okay, since I will spit them out just like I do with watermelon seeds! My nine-year old daughter knew where to hang out while I was taking pictures for this post; she has had two slices of "watermelon" already!
Instructions for "Watermelon" Ice Cream
1 container raspberry sherbet -- at least 1.5 quarts
1 container lime sherbet -- at least 1.5 quarts
About 1 cup of semi-sweet chocolate chips
Soften the container of lime sherbet for the rind. Be careful and don't soften too much or you will have a gooey mess! Take a larger size mixing bowl; I prefer to use metal, and spread it evenly around the bottom and sides of the bowl. Freeze until hardened. Depending on the temperature of your freezer, that can take up to six hours.
Click here for the recipe for Watermelon Frappe.
Click here for directions on Watermelon Rice Krispies.
Click here for my Watermelon Tablescape.
I am posting this with Foodie Friday at Designs by Gollum.