Ingredients
600g watermelon, de-seeded and cut into medium sized pieces
250g good vanilla ice cream

Method

Process the water melon in a food processor until smooth. Transfer to a bowl. 

Add the ice-cream and whisk until smooth. Pour into ice cream lolly moulds and freeze for 4 hours, or until firm.

Tips & Tricks:

If you do not have ice cream lolly moulds simply line a few plastic glasses with parchment paper and pour the mixture into the glasses. Allow to freeze for 2 hours then insert ice cream lolly sticks into the center. Once frozen entirely it should be fairly easy to cut open the glasses and pull the ice cream lollies out.