Viral Watermelon Ice Cream Hack

• ½ watermelon, a small-to-medium melon, halved crosswise
• ½ cup milk, any kind — dairy, oat, or coconut all work; add more as you scrape
• 1–2 tbsp honey or condensed milk, optional, only if your watermelon isn't sweet

Method

1. 1

   Scoop a small hollow out of the centre of the watermelon half with a spoon — a well a few centimetres deep, like the hollow of a Parmesan wheel. Eat (or save) the scooped-out flesh.

   Tip · Keep the hollow modest — it just needs to hold the milk. The frozen walls around it are your ice cream.
2. 2

   Cover the watermelon half tightly with plastic wrap and freeze it for at least 24 hours, until it is completely solid all the way through.

   Tip · This is the make-or-break step — a half-frozen melon gives you watery slush, not ice cream. A full 24 hours, no shortcuts.
3. 3

   Pour the milk into the hollow straight from the freezer, filling the little well you scooped out.

4. 4

   Scrape down the sides of the hollow with a sturdy spoon, working the frozen watermelon shavings into the milk. Keep scraping and stirring — the shavings and milk combine into a creamy, soft-serve-textured pink ice cream, right inside the melon.

   Tip · Let it sit for a couple of minutes if the melon is too hard to scrape — as it softens slightly, the spoon glides and the texture gets creamier.
5. 5

   Eat it straight out of the watermelon, topping up the milk and scraping as you go. Sweeten with a drizzle of honey or condensed milk only if your melon needs it.