mini watermelon ice cream pie 2

Mini Watermelon Ice Cream Pies

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 but it hadn’t… it was working just fine!

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Even though I was sweating like a pig, I was CRAZVING 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 :S).

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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!!!

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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 🙂

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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 😛

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By the way, I noticed a few WEIRD things about these mini watermelon ice cream pies…

– 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.

– These 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 :S

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To make these mini watermelon ice cream pies, you will need the following ingredients:

1 cup fresh watermelon juice
2 cups vanilla ice cream
No-bake cookie crust (I used the cookie crust recipe from my chocolate pudding tart)
Red food coloring
Small watermelon chunks
Mint leaves 

Note:

I made individual mini pies. You can easily make a  i pie in a springform pan.

And here are the steps:

Step 1:
Prepare cookie crust base in glasses. I like the way this crust tastes… simple yet tasty.

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Step 2:
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!

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Step 3:
Use a hand-held blender to mix the ice cream and watermelon juice until everything is well-blended.

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Step 4:
Add a drop or two of red food coloring just to give this ice cream a “pop” of pink.

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Step 5:
Pour this ice cream into your cookie-crusted glasses.
Place these glasses in the freezer and for about 45 minutes.

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And you are done!

Before serving, toss some small watermelon chunks on the top and garnish with a few mint leaves. 

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Well, that’s all for today.

If you liked this recipe, you may also like some of these other fruity recipes:

Watermelon cake

watermelon cake 7

Chocolate stuffed raspberries

chocolate stuffed raspberries 5

Orange fruit cups

orange fruit cups

Until next time, tata my lovelies 🙂

 

49 Comments

  1. Abeer

    July 31, 2012 at 1:12 am

    @ Thoma… I am sorry to hear your cake didn’t turn our properly. You are saying that you are in a cold climate now. Are you also at a higher altitude? I have baked in canada and chicago… Both are cold places and my cakes haven’t given me much trouble. Maybe, it’s not the temperature but the higher altitude that’s causing problems. I have never done high-altitude baking but i do know you have to adjust your ingredient amounts. King arthur flour’s website has some great information on recipe adjustments and i use their flour and i have also tried a few of their recipes and they haven’t dissapointed. Here is the link: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
    I hope this helps. If it doesn’t, then we will try to tweak your recipe together until we get it right 🙂

    As for baking tips, browse their site and blog… I love it! Eveyrthing is clear and their respond to your queries if the recipe doesn’t turn out well… Isn’t that cool? 😉

    I think i found you on twitter too… Following you now 😀

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