HOLY MOLEY! It has been soooo hot these past few days that I am starting to miss winter.
Oh my God! I can’t believe I just said that! lol.
Yesterday, I swear I thought the air conditioning had stopped working coz the temperature inside the house had gone up to a whopping 80 degrees!!! It turns out the air conditioning was fine but if you live in the top-most apartment of your building, your place will heat up more than normal… sheesh!
Even though I was sweating like a pig, I was craving something sweet but turning on the oven to bake anything was out of the question! lol!
So, I made mini watermelon ice cream pies (or watermelon ice cream tarts???? I don’t know what to call them … my confusion in distinguishing a tart from a pie continues…).
Honestly, this was one of the most refreshing desserts I have enjoyed in a very long time.
I don’t have an ice cream maker so I couldn’t make watermelon ice cream from scratch. But, mixing some watermelon juice with vanilla ice cream worked just as well!!!
Now,I am a little crazy and prefer a bit of crunch in my ice cream which is why I made a simple no-bake cookie crust for the base. You can omit this step if you are not the “crunch- loving” type and just enjoy the ice cream
When it came time to take pictures of these mini pies, I was very excited but that soon changed when I realized how hot it was in the balcony!!! That’s where I take most of my pictures. I thought I was going to pass out there which is when I decided to bite into one of these pies and help myself …haha
Anyways, here are the ingredients to make your own mini watermelon pies:
No-bake cookie crust (I used the cookie crust recipe from my chocolate pudding tart. You can check it out HERE)
1 cup fresh watermelon juice
2 cups vanilla ice cream
A few drops of red food coloring
Small watermelon chunks and mint leaves for garnishing
And here are the steps:
Prepare cookie crust base in glasses. I like the way this crust tastes… simple yet tasty.
Toss some watermelon pieces in a blender and blend it until you have no lumps and you end up with a juice-like consistency. Do not add water and make sure there are no seeds.
Now, pour 1 cup of watermelon juice and 2 cups of vanilla ice cream in a deep bowl. The ice cream should not be completely frozen. I let my ice cream sit on the counter for 20 minutes until it became slightly soft… not watery!
Use a hand-held blender to mix the ice cream and watermelon juice until everything is well-blended.
Add a drop or two of red food coloring just to give this ice cream a “pop” of pink.
Pour this ice cream into your cookie-crusted glasses.
Place these glasses in the freezer and for about 45 minutes…
And if you want, add some small watermelon chunks on the top, garnish with a few mint leaves and enjoy!
I noticed that when these pies are frozen for longer than an hour, the ice cream gets quite hard. So, allow it to sit at room temperature for a little bit before digging in.
Another weird thing I noticed was that these watermelon ice cream pies taste great the day they are prepared but taste a little unusual the next day. I can’t really explain “why” or “how” but something is totally off the next day. God knows why
Also, I made individual mini pies. You can easily make a big pie in a springform pan.
Well, next time you need something refreshing to cool down, make these mini pies.
Heck! just forget the cookie crust and just make the ice cream and start eating away
Till next time, take care!
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