Sherbet and Watermelon Boat Recipe

This recipe tastes great and it looks cool and very appealing. Want to know what’s also great about it? It’s a dessert that’s low in milk fat. If you compare it to ice cream that has 10% milkfat, having a few scoops of this fruity sherbet accounts for 1% or 2% milkfat. So enjoy this fruity cream-based dessert without the guilt.

Sherbet and Watermelon Boat Recipe

How To Make Sherbet and Watermelon Boat

A creamy and icy treat that's flavored with a fruity tang and sweetness that's thrilling and refreshing.

Prep: 20 mins
Total: 20 mins


  • 1 pint lemon sherbet
  • 1 pint lime or raspberry sherbet
  • 6 lb ripe watermelon, well-chilled and halved lengthwise
  • fresh mint leaves


  1. Using a number 24 ice cream scoop, scoop out 8 lemon and 8 lime sherbet balls.
  2. Place sherbet balls on cookie sheet lined with wax paper and freeze until firm.
  3. Meanwhile, cut out and reserve watermelon, leaving a shell 1 inch thick all around.
  4. Remove seeds and excess liquid from shell.
  5. Refrigerate shell and watermelon until serving.
  6. Cut reserved watermelon into bite-size chunks.
  7. Make a single layer of chunks in bottom of shell.
  8. Just before serving top with sherbert balls and rest of watermelon chunks.
  9. Garnish with mint leaves.


  • Sugar: 50g
  • :
  • Calcium: 88mg
  • Calories: 272kcal
  • Carbohydrates: 62g
  • Cholesterol: 1mg
  • Fat: 3g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 495mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 58mg
  • Vitamin A: 1990IU
  • Vitamin C: 30mg
Nutrition Disclaimer
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