By Family Features| Contributor
No matter if your family prefers a perfect summer day filled with swimming, hiking, biking, or simply basking in the sun, those warm days call for a refreshing treat. There’s nothing quite like a homemade dessert packed with beloved summertime flavors that is cold, creamy, and irresistibly sweet.
For a healthier alternative, you might want to try this Watermelon Gelato, which contains roughly half the fat and fewer calories compared to regular ice cream while still delivering a delicious taste. In fact, the term “gelato” translates to “ice cream” in Italian. Although both desserts share similarities, gelato is often lower in fat and has a denser texture.
For an extra burst of flavor, consider adding a handful of chocolate chips during the last few minutes of churning in your ice cream maker, or sprinkle them on top before serving.
During a summer weekend when the kids are eager to learn in the kitchen, they can assist in measuring ingredients for Watermelon Ice Cream Bars and delight in the culinary magic of creating watermelon curd, homemade crust, and fluffy whipped cream. After allowing the mixture to freeze throughout the day, you can cut it into bars for a delightful cold treat after enjoying some fun in the sun.
These sweet and flavorful desserts not only satisfy your cravings, but they also help keep you hydrated, thanks to the hydrating power of watermelon, which consists of 92% water.
The Centers for Disease Control and Prevention indicate that daily hydration includes water from foods, plain water, and other drinks, highlighting that fluid needs can be met through more than just beverages.
Since the foods you consume contribute significantly to your total fluid intake, incorporating fruits and vegetables like watermelon can aid you and your family in staying well-hydrated throughout the summer.
Discover more delightful summer recipe inspirations 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 melted and cooled butter
Basil leaves, for garnishing
Whipped Cream:
1 cup heavy whipping cream
Watermelon Curd Preparation: In a medium-sized heavy-bottomed saucepan, mix watermelon juice, lime juice, honey, and salt. Combine well, then add the lightly beaten eggs.
Heat the pan over medium flame, gradually incorporating the cubed butter, stirring constantly until thickened enough to coat the back of a wooden spoon. Once thickened, immediately remove from heat and strain through a fine-mesh sieve. Allow it to cool completely in the refrigerator.
Crust Preparation: Preheat your oven to 350°F.
In a food processor, pulse graham crackers until they form coarse crumbs. Introduce honey, salt, and melted butter into the mixture, pulsing until it resembles damp sand.
Prepare an 8-by-8-inch pan by lining it with parchment paper, then evenly press the graham cracker mixture into the base. Bake the crust for about 10 minutes until it just starts to brown. Let it 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
To prepare the gelato, blend the watermelon, sugar, cornstarch, half-and-half, lemon juice, and whipping cream until smooth in a blender.
Then, process the gelato in your ice cream maker according to the manufacturer’s instructions.
For the whipped cream, in a large mixing bowl, whip the cream until stiff peaks form after the crust and curd are fully cooled.
Carefully push the whipped cream to one side and pour in the watermelon curd. Using a spatula, gently fold the two mixtures until well combined, with no streaks visible.
Pour the creamy watermelon blend over the cooled graham cracker crust. Freeze the dessert for at least 4 to 6 hours or overnight.
When ready to serve, loosen the edges using a small spatula or butter knife, then remove the dessert onto a cutting board. Flip it over so that the graham cracker crust is facing down. Cut into eight bars and garnish each bar with a basil leaf.
