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Watermelon Ice Cream Sandwich

Based on the concept created by Dominique Ansel, this is a refreshing summer treat. 

Author Cheri

Ingredients

  • 1 Seedless Watermelon
  • 1 pint raspberry sorbet
  • 3 tablespoons mini chocolate chips

Instructions

  1. Quarter watermelon into 5 x 4 x 2-inch triangles. Hollow out the inside of the triangle into a 1-inch rectangle. Freeze for 4 to 6 hours.


  2. Soften sorbet for a few minutes and scoop into a bag. When ready to serve, remove ice cream from freezer and knead bag until uniformly soft, about 30 seconds. Transfer to a piping bag with a tip. Pipe into watermelon cones. Place chocolate seeds on watermelon after filled with soft serve.