There is no better food to cool off with during the summer months than watermelon. These Salted Sherbet Watermelon Bars turn watermelon into a cool and refreshing dessert.
I saw this beautiful dessert in Taste of the South Magazine and I knew I had to make it. It is a 3-layer dessert that is perfect for a pool party or summer cookout.
It starts with a thick crust made from crushed waffle cones. So good!
The middle layer is watermelon sherbet made from fresh watermelon, lime juice, sugar, salt, and half-and-half. You’ll need an ice cream maker to make it. I have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker and unfortunately it was too small to freeze the whole amount of sherbet in one batch. If you have an Additional Freezer Bowl, it would really come in handy.
To finish the Salted Watermelon Sherbet Bars off, a layer of whipped topping gives the dessert some creaminess and makes it look gorgeous!
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Salted Watermelon Sherbet Bars
- 6 to 8 cups cubed seedless watermelon
- 1 cup sugar
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
- 2 cups half-and-half
- 4 cups waffle cone crumbs, about 22-24 cones
- 14 tablespoons butter melted (1 3/4 sticks)
- 1/4 cup sugar
- 1 (8-ounce) container frozen whipped topping, thawed
- Place watermelon in a blender and blend until smooth. Pour through a fine-meshed sieve set over a bowl. Discard solids.
- Measure out 4 cups of watermelon and pour into blender. Add sugar, lime juice, and salt. Blend until sugar dissolves, about 1 minute.
- Pour watermelon mixture into a large bowl. Add half-and-half and whisk to combine. Refrigerate for 1-2 hours.
- Freeze mixture in an ice cream maker according to manufacturer's instructions.
- Meanwhile, make the crust. In a bowl, stir together waffle cone crumbs, melted butter, and sugar. Press mixture into the bottom of a greased 13x9-inch freezer-safe baking dish. If you want, line the baking dish with parchment paper to make it easier to remove the bars.
- Spoon sherbet over crust smoothing with an offset spatula. Spread whipped topping evenly over sherbet.
- Freeze overnight or up to 3 weeks.
- Cut into squares and serve.
Recipe adapted from:Taste of the South
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