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
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from:Taste of the South
Sharing this recipe with The Weekend Potluck.
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WOw This is probably the most beautiful dessert I’ve ever seen on your blog 😉
Your photos are stunning! I’m digging the salty sweet combo here! Pinned and definitely making soon!
These bars look so fun and fancy, but I’m kinda shocked that they’re so simple to throw together! I absolutely love that waffle cone crust and the pretty pink color of these beauties! Gotta try ’em!
How interesting! And looks really cool! And must taste refreshing 🙂
I am blown away — love this idea! I need to get my hands on those magazines. The perfect summer dessert!
I love that the crust is made from waffle cones! How fun! These bars sound delicious!
So gorgeous! Also, I’m kinda in love with that blue plate. 🙂
That’s one of my favorite plates 🙂
This must be so refreshing, and I love how easy they are! I definitely need to try these out!! 🙂
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.
Oh these bars look amazing, Christin! I love how easy they are to make. And what a great idea to use a waffle cone crust. Love these!