My daughter of course, loves watermelon too! I mean she binged on it before she was born! We often eat the sherbet without making the pie!
This pie is so delicious from the graham cracker crust, the Watermelon and Lime sherbet, and the minty whipped topping on top. Not to mention it is Super Refreshing because it’s a frozen dessert!
This pie contains a sherbet which is a sorbet with dairy. The heavy cream in this makes it super creamy without the ice crystals that the sorbet sometimes has.
You will need an ice cream maker that will make a quart of ice cream. I got a very inexpensive one at Bed Bath and Beyond, you don’t need the fancy high end ones. Mine you freeze the bowl for 8 hours I did overnight and it’s ready to go!
I of course used a premade graham cracker crust. Actually for two reasons, one I don’t do crusts well for some reason and two because the aluminum pie plate does great in the freezer!
A delicious refreshing freezer pie with homemade Watermelon Sherbet and mint whipped topping.
6–8 Cups Watermelon chunks to yield 2 Cups Juice 1 1/2 Cups Heavy Cream 3/4 Cup of Sugar Zest and Juice from one lime Pinch of Salt 1 8 ounce container of Cool Whip – thawed 1–2 Tablespoons of chopped fresh mint Graham Cracker Crust
The first thing you need to do is juice the watermelon. My sister tried to make this with some fancy organic watermelon juice but somehow it lacked something.
You can use a blender or a food processor and strain the solids or of course you can use a juicer if you have one.
Mix the Watermelon juice with the lime zest, lime juice, sugar and salt. Whisk in the heavy cream.
Pour the mixture into an ice cream maker following the manufacturer’s instructions.
While your sherbet is churning, chop your mint, I usually roll up several of the leaves into a cigar shape and thinly slice through them and then chop the ribbons. Technically rolling it up and slicing it is called Chiffonade.
Gently mix the mint into the cool whip.
When the ice cream is finished and is a soft set, spread it over the graham cracker crust, cover with the minted cool whip and place in the freezer for 2-3 hours.
You need to let the pie set out 5-10 minutes to thaw a little before cutting. Obviously I didn’t let it thaw enough as you can tell from the not so good pictures!
I love cherries and Cherry White Chocolate Bundt Cake is a delicious dessert with pieces of maraschino cherries, white chocolate chips, a natural pink color from cherry juice and a white chocolate glaze! Not to Read more…