Melon ice cream in melon shells | Quick refreshing summer dessert

Cut the watermelon and yellow melon in half. Use a spoon to scoop out a bit of fruit flesh from the center of each melon half to create a small cavity in the middle.

Place the slightly scooped-out melon halves in the freezer for a few hours until completely frozen rock-hard.

Pour half of the whipping cream into the cavity of the frozen watermelon half. Stir the cream continuously with a spoon while scraping the inner wall of the frozen melon, resulting in an instantly soft, creamy watermelon ice cream.