adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No-cook watermelon freezer pie recipe
No-cook watermelon freezer pie recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Whip up this simple summer dessert in the morning for a delicious and photogenic treat at dinner.
Ingredients:
  • 400g chopped watermelon
  • 250g Arnott’s Granita biscuits
  • 100g butter, melted
  • 250g cream cheese, softened
  • 40.00 gm caster sugar
  • 1L vanilla ice cream, softened
  • 42.00 gm lime juice
  • 40.00 ml raspberries, crushed
  • Watermelon, extra, to serve
  • Rockmelon, to serve
  • Mixed berries, to serve
Instructions:
  • Spread the diced watermelon on a lined baking tray and let it freeze for 2 hours or until it's frozen solid.
  • Crush biscuits in a food processor until fine. Mix in butter until fully combined. Press mixture into a 24cm fluted tart tin with a removable base using a glass. Chill in the freezer for 30 minutes to set.
  • Puree frozen chopped watermelon in a blender until velvety. Pour and strain through a sieve into a bowl.
  • With an electric mixer, blend cream cheese and sugar until smooth. Mix in ice cream until smooth. Gently fold in watermelon puree and lime juice until just combined. Spoon into the biscuit case in the tin using a metal spoon. Freeze for 4 hours or until firm.
  • Pass the raspberry through a fine sieve, discarding solids. Use a melon baller to shape watermelon and rockmelon balls. Arrange the pie on a serving plate, drizzle with raspberry juice, and garnish with the melon balls and mixed berries. Cut into wedges and serve promptly.

Similar Recipes