Cream Freeze With Rum


You’ll love this new way to use watermelon. Chilled to perfection with the perfect zip of lime, this refreshing treat is great for outdoor gatherings. Remember this recipe is not for kids. Please enjoy responsibly!


  • 2-1/2 pounds Tomorrow's® Organics watermelon pieces, enough to yield 2-1/2 cups watermelon purée
  • 1/2 cup raw cane sugar
  • 2 tablespoons fresh Tomorrow's® Organics lime juice
  • 1 tablespoon light rum
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon grated Tomorrow's® Organics lime zest
  • 1/2 cup fresh Tomorrow's® Organics lime juice
  • 1/2 cup chilled heavy cream
  • Ice Cream Maker


Step 1

WATERMELON FREEZE: Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put the lined pan in the freezer.

Step 2

Coarsely chop the watermelon flesh, then purée enough to yield 2-1/2 cups in a blender.

Step 3

Add sugar, juice, and rum to the watermelon purée; blend for 30 seconds.

Step 4

Freeze sorbet in an ice cream maker. Transfer to the lined baking pan, smoothing the top. Place the pan in the freezer to harden, at least one hour.

Step 5

LIME CREAM FREEZE: Whisk together the sweetened condensed milk, lime zest, and juice.

Step 6

Beat the chilled heavy cream in a separate bowl just until stiff peaks form, then gently fold into the condensed-milk mixture.

Step 7

Spread over sorbet, smoothing the top. Freeze until solid, at least two hours.

Step 8

ASSEMBLE: Add alternating scoops of watermelon and lime cream freezes to chilled bowls.

COOK'S NOTE: Covered, this dessert will last up to four days in the freezer.

Recipe Type: Ingredients: ,