watermelon ice cream pie_lc.jpg

Watermelon Ice Cream Pie

A watermelon ice cream pie with gorgeous watermelon, rockmelon and berry toppings


  • Base
  • 300g graham crackers or granita biscuits
  • 250g unsalted butter, melted
  • Ice Cream
  • 250g cream cheese, softened
  • 2 tbs caster sugar
  • 1 tsp vanilla extract
  • 1L vanilla ice cream, softened
  • 2 tbs lime juice
  • 100g raspberries
  • 400g watermelon
  • Toppings
  • 200g Watermelon, extra, to serve
  • Rockmelon, to serve
  • Mixed berries, to serve
  • Mint leaves to garnish


  1. Watermelon
  2. Begin by adding your chopped watermelon in the freezer. Freeze for at least 2 hours. Once frozen add the watermelon to a food processor and process until crushed. Add to a sieve and allow excess juice to drain out.
  3. Base
  4. To make the base add your cookies into the bowl of a food processor and process until it becomes a crumb. Add the melted butter and pulse in the machine until the crumbs are coated in the butter.
  5. Pour the mixture out into a 9” round tart tin and use the back of a spoon to press the mixture firmly against the bottom and sides of the tin. Chill in the fridge for 1 hour.
  6. Ice cream
  7. To make the ice cream add the cream cheese, sugar and vanilla into a large mixing bowl and mix until smooth. Then add the remaining ingredients including the crushed watermelon. Mix until well combined. I added the raspberries at the end but you can add them with the rest of the ingredients. Either way they go in and are crushed, bursting flavour and a gorgeous shade of pink into the ice cream.
  8. Pour the ice cream into the tart tin and freeze for 4 hours.
  9. To finish the tart use a melon baller to scoop out balls of watermelon and rockmelon onto the top of the tart, finishing with some raspberries, blackberries and little mint leaves.