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Salted Watermelon Sherbet Bars

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
Prep Time 2 hours 10 minutes
Total Time 2 hours 10 minutes
Servings 16
Calories 313kcal
Author Christin Mahrlig



  • 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.


Calories: 313kcal