Salted Watermelon Sherbet Bars

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.

Salted Shebert Watermelon Bars

 

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.

Salted Sherbet Watermelon Bars

 

 

It starts with a thick crust made from crushed waffle cones. So good!

Salted Sherbet Watermelon Bars

 

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.

Salted Sherbet Watermelon Bars

To finish the Salted Watermelon Sherbet Bars off, a layer of whipped topping gives the dessert some creaminess and makes it look gorgeous!

Salted Sherbet Watermelon Bars

 

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Salted Shebert Watermelon Bars
Print
Salted Watermelon Sherbet Bars
Prep Time
2 hrs 10 mins
Total Time
2 hrs 10 mins
 

Salted Sherbet Watermelon Bars make the perfect summer dessert. Three delicious layers including a waffle cone crust and Cool Whip topping.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 313 kcal
Author: Christin Mahrlig
Ingredients
Sherbet
  • 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
Crust
  • 4 cups waffle cone crumbs, about 22-24 cones
  • 14 tablespoons butter melted (1 3/4 sticks)
  • 1/4 cup sugar
Topping
  • 1 (8-ounce) container frozen whipped topping, thawed
Instructions
  1. Place watermelon in a blender and blend until smooth. Pour through a fine-meshed sieve set over a bowl. Discard solids.
  2. Measure out 4 cups of watermelon and pour into blender. Add sugar, lime juice, and salt. Blend until sugar dissolves, about 1 minute.
  3. Pour watermelon mixture into a large bowl. Add half-and-half and whisk to combine. Refrigerate for 1-2 hours.
  4. Freeze mixture in an ice cream maker according to manufacturer's instructions.
  5. 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.
  6. Spoon sherbet over crust smoothing with an offset spatula. Spread whipped topping evenly over sherbet.
  7. Freeze overnight or up to 3 weeks.
  8. Cut into squares and serve.
Nutrition Facts
Salted Watermelon Sherbet Bars
Amount Per Serving
Calories 313
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from:Taste of the South

Sharing this recipe with The Weekend Potluck.

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22 thoughts on “Salted Watermelon Sherbet Bars

  1. How refreshing!!! I just inhaled some watermelon for lunch. It really is the perfect summer fruit. And what a great way to use up some watermelon leftovers. We all know you get sick of eating it after a week straight. Haha! And this would be perfect to make with a gluten free graham cracker crust for my daughter. Yay!

  2. I used to eat watermelon sprinkled with salt quite a bit when I was young, so this caught my attention. I also like the waffle cone crust in here. It’s something I have been wanting to try out but haven’t gotten a chance to do. It’s perfect for these delicious looking sherbet bars.

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