By zp7op | Contributor
No matter if your family’s perfect summer day involves swimming, hiking, biking, or just soaking up the sun, the heat calls for a refreshing treat. Nothing compares to a homemade delight packed with favorite summertime flavors that’s as cold and creamy as it is sweet and satisfying.
For a healthier option, this Watermelon Gelato contains about half the fat and fewer calories than regular ice cream while still delivering an irresistible flavor. Interestingly, the term “gelato” translates to “ice cream” in Italian. While both frozen desserts share similarities, gelato typically has lower fat content and greater density.
For an extra burst of flavor, consider mixing in chocolate chips during the last few minutes of churning in your ice cream maker, or simply sprinkle some on top before serving.
When a summer weekend presents a chance for fun kitchen classes with the kids, they can assist in measuring ingredients for Watermelon Ice Cream Bars and witness the magic as you create a watermelon curd, homemade crust, and whipped cream. Once your treat freezes completely throughout the day, you can slice it into bars for a delightful afternoon snack following all the outdoor activities.
These tasty desserts are not only sweet but also provide hydration thanks to watermelon, which is composed of 92% water, making it a delicious way to stay hydrated.
The Centers for Disease Control and Prevention indicates that daily fluid intake includes water obtained from foods, plain drinking water, and other beverages, meaning you don’t solely have to depend on what you drink to fulfill your hydration needs.
Since what you eat also contributes significantly to your daily fluid intake, fruits and vegetables such as watermelon can assist you and your family in staying hydrated throughout whatever summer days come your way.
Discover more delicious summer recipe ideas at Watermelon.org.
Watermelon Ice Cream Bars
Servings: 8
Watermelon Curd:
3/4 cup watermelon juice
2 tablespoons lime juice
1/2 cup honey
1 pinch salt
3 eggs, lightly beaten
1/2 cup butter (1 stick), cut into small cubes
Crust:
8 graham crackers, crushed
2 tablespoons honey
1 pinch salt
4 tablespoons butter, melted and cooled
basil leaves, for garnish
Whipped Cream:
1 cup heavy whipping cream
To prepare the watermelon curd: In a medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey, and salt. Stir to blend, then add the eggs.
Place the pan over medium heat and cook, stirring constantly while adding the cubed butter, until the mixture thickens and coats the back of a wooden spoon. After thickening, remove it from heat and carefully strain it through a fine mesh sieve. Cool it completely in the refrigerator.
To create the crust: Preheat the oven to 350°F.
In a food processor, pulse the graham crackers until they form coarse crumbs. Add honey, salt, and the melted butter; pulse until the mixture resembles wet sand.
Line an 8-by-8-inch pan with parchment paper, then press the graham cracker mixture into the bottom of the pan to form an even layer. Bake the crust for about 10 minutes or until it just starts to brown. Let the crust cool completely.
Watermelon Gelato
Servings: 8
2 cups pureed watermelon
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 cup fat-free half-and-half
3 tablespoons lemon juice
1/2 cup whipping cream
In a blender, combine watermelon, sugar, cornstarch, half-and-half, lemon juice, and whipping cream, blending until smooth.
Using an ice cream maker, process the gelato according to the manufacturer’s instructions.
To prepare the whipped cream: Once the crust and curd have completely cooled, whip the cream in a large bowl until stiff peaks form.
Gently push the cream to one side of the bowl and pour in the watermelon curd. Carefully fold the cream and watermelon curd together using a spatula until no streaks are visible.
Pour the smooth watermelon mixture over the graham cracker crust. Freeze the dessert completely for 4-6 hours or overnight.
When ready to serve, run a small spatula or butter knife around the edges to loosen the dessert. Invert it onto a cutting board and use a large spatula to flip it so the graham cracker crust is on the bottom. Slice into eight bars and top each with a basil leaf.
