Watermelon Sundaes Recipes

WATERMELON SUNDAES

Watermelon Sundaes image

Guest always save room for fun and frosty Watermelon Sundaes. "For recipes like this that use fresh produce, my blender is indispensable. For a switch, make the topping with cantaloupe or honeydew melon instead," Sherri suggests.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 cup cubed watermelon, seeds removed
1 teaspoon honey
1/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

In a blender or food processor, combine the watermelon, honey and cinnamon; cover and process until chunky. Serve over ice cream.

Nutrition Facts :

WATERMELON SLUSHIES

Watermelon Slushies image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.

Nutrition Facts : Calories 68 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 1 grams, Sugar 14 grams

BEST WATERMELON SLUSHIE

Best Watermelon Slushie image

This is a healthy, delicious, refreshing treat for a hot day. Replace the honey with blue agave sweetener if you wish. Enjoy!

Provided by xxBubblie13xx

Categories Drinks Recipes Juice Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups ice
2 cups watermelon chunks
½ cup cantaloupe chunks
¼ cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish

Steps:

Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.

Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.8 g, Sodium 4.3 mg, Sugar 11.8 g

WATERMELON SUNDAE

Watermelon Sundae image

Provided by Lawrence Karol

Categories Blender Ice Cream Machine Cheese Chocolate Citrus Dairy Fruit Dessert Vegetarian Quick & Easy Watermelon Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 quart

Number Of Ingredients 13

Ingredients

1 (15-oz) cold container whole-milk ricotta (1 2/3 cups) or 1 2/3 cups fresh ricotta
3 oz cream cheese, softened
1 cup cold whole milk
1 cup sugar
2 tablespoons dark rum
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup cold heavy cream
1 (4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled
1 oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup)
Special Equipment
an ice cream maker

Steps:

Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
Put scoops of ice cream on watermelon slices and top with chocolate shavings.

GRILLED WATERMELON SUNDAE

Grilled Watermelon Sundae image

Provided by Food Network

Categories dessert

Time 17m

Yield 4 sundaes

Number Of Ingredients 10

Ingredients

1/4 cup lime juice
1/2 lime, zested
1/4 cup honey
Dash cayenne pepper
Dash salt
Nonstick cooking spray
1 small seedless watermelon, cut into 1-inch thick triangles
1 quart vanilla ice cream
Whipped cream, as needed
1/4 cup chiffonade mint leaves

Steps:

Syrup:
Add the lime juice, zest, honey, cayenne and salt to a small bowl. Whisk everything together until incorporated.
Watermelon:
Preheat a grill to medium-high heat.
Grease the grill with nonstick spray.
Add the watermelon slices to the grill and cook for 2 to 3 minutes per side. Brush the triangles with the syrup during the last minute of cooking. Transfer the watermelon from the grill to ice cream bowls and top them with generous scoops of vanilla ice cream. Drizzle the remaining syrup over the ice cream. Garnish with some whipped cream and sliced mint leaves and serve.

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