Summer Dessert Trend

Watermelon Ice Cream Sandwich

INGREDIENTS

3 small bananas, thickly sliced
1.5kg Woolworths red seedless watermelon wedge
2 tsp cacao nibs
150g frozen raspberries

Step 1 of 4

Line a large baking tray with baking paper. Arrange banana, in a single layer, on tray. Freeze for 2 hours or until frozen (see tip).

Step 2 of 4

Cut watermelon into 4cm thick slices. Working with 1 slice at a time and using a small sharp knife, cut and remove a small slice of watermelon from the centre, leaving a 1cm border on both long sides to create a pocket. Repeat with remaining slices. Press a few cacao nibs onto the outside of each slice of watermelon to create ‘seeds’.

Step 3 of 4

Place watermelon offcuts (approx 160g total) into a food processor. Add frozen banana and raspberries. Process until smooth. Working quickly, spoon mixture into a piping bag fitted with a 1.5cm fluted nozzle. Place the piping bag in the freezer for 10 minutes to chill, but not to freeze.

Step 4 of 4

Working quickly, pipe ‘nice-cream’ mixture into each watermelon pocket and serve immediately.