Edible watermelon bowls with sorbet

Serve up scoops of smiles in these edible watermelon ice cream bowls. You won’t believe how easy and fun they are to make. Just dip balloons into melted candy wafers, and you’ll create a delicious dessert dish.

Edible watermelon ice cream bowls

Ingredients:

• 2 cups vibrant green candy melts
• 3 cups dark green candy melts
• Watermelon oil flavoring (optional)
• 6 small latex balloons
• Pink ice cream, sherbet or sorbet
• Mini chocolate chips

Try this homemade boozy hurricane sorbet >>

Directions:

1. Measure out 2 cups of vibrant green candy melt wafers and 3 cups of dark green candy melt wafers.
2. Melt dark green candy melts in a microwave, in 30 second intervals, stirring until smooth. (Add 2-3 drops of watermelon oil flavoring, if desired.)
3. Pour into a small round bowl.
4. Melt vibrant green candy melts in a microwave, in 30 second intervals, stirring until smooth. (Add 1-2 drops of watermelon oil flavoring, if desired.) 
5. Pour into a squeeze bottle.
6. Squeeze some of the vibrant green candy melt into a sun ray pattern on top of the melted dark green candy melt that is in the bowl. Important: You will need to recreate the sun ray pattern before dipping each new balloon.

Inflate and tie six balloons, slightly smaller than your bowl. Dip the first balloon into the candy melts and coat the bottom half.

Place on a cookie sheet lined with waxed or parchment paper.

1. Refrigerate watermelon bowls on the parchment paper for 10-15 minutes.
2. Reheat your leftover candy melt mixtures and repeat the dipping process with each watermelon bowl to add a second layer for thickness.
3. Refrigerate for an hour.

To remove the balloons from the watermelon bowls, cut the tops to release the air. Slowly pull the deflated balloons away from the sides of the bowls.

Reveal your finished bowls.

Scoop pink ice cream, sherbet or sorbet into each bowl and top with mini chocolate chips for the watermelon “seeds.”

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