Yeah you read that right. We're giving you a recipe for a sundae.
We know. We're kind of on a non-baking summertime roll. And who needs a recipe for a sundae?!
Uh well...we kinda are hoping you do. Seriously lovelies, you have to try this.
Lime, watermelon and coconut. WHO KNEW?!
Well, actually, we're sure that like 26783 bartenders at any number of Caribbean resorts know that lime, watermelon and coconut (perhaps with a rather large amount of rum) make a fairly fabulous trifecta of taste.
And they also make a fairly fabulous sundae.
And it's so easy! Yes even without an ice cream maker (seriously, where would a gal store an ice cream maker in an NYC galley kitchen?)! And then you have a whole mass of your own ice cream. Which, let's get real, is kind of the best thing ever.
So we are really hoping you needed this sundae recipe. Forget sprinkles. Forget hot fudge sauce (we mean, for the time being, not forever obvs).
Lime-y watermelon and coconut. Rum optional.
Lime-y Watermelon & Coconut Ice Cream Sundaes
For the coconut ice cream:
4 egg yolks
1/2 cup sugar
2 13.5 ounce cans regular coconut milk
1 vanilla bean
For the sundaes:
1/2 cup flaked coconut
2 cups watermelon, chopped
Juice of 2 limes
Zest of 2 limes
To make the coconut ice cream:
In a large bowl, whisk yolks and sugar together until light pale yellow, 1 to 2 minutes. Add coconut milk and whisk again until well combined. Scrape vanilla beans into mixture and stir. Drop in the vanilla bean as well.
Place mixture in a medium pot over medium heat and stir constantly, until just thickened (should coat the back of a spoon), about 8 to 10 minutes. Do not let the mixture boil.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. You can also use David Lebovitz's method for making ice cream if you don't have an ice cream maker (which is what we did).
To assemble the sundaes:
Preheat oven to 375 F. Lightly toast the coconut in a single layer for about 2-3 minutes, until pale golden.
Combine watermelon, lime zest and lime juice in a bowl and stir.
Place a scoop of ice cream in 6 small glasses. Top with a layer of watermelon, another scoop of ice cream and a final layer of watermelon. Sprinkle generously with coconut flakes. Serve immediately.