Is the hype justified? The whole internet is crazy about this ice cream
It's hard to miss the colorful trend that has swept TikTok: freeze a fruit, preferably watermelon or melon, add cream - and turn it into a sorbet. We checked if it's really worth the mess in the kitchen.
Have you already frozen half a watermelon this week? If not, you've probably missed one of the most viral, refreshing, and above all, photogenic trends of the summer. In recent weeks, TikTok and Instagram have been flooded with videos of people freezing fruit halves and turning them into a kind of homemade ice cream. It started with watermelon, moved to melon, and reached fruits like pineapple.
The method is simple: cut the fruit in half, carve out a hollow in the center, and put it in the freezer for a few hours. When the fruit is completely frozen, fill the hollow with heavy cream, milk, or condensed milk, and use a spoon to scrape the frozen fruit directly into the liquid. The scraping mixes the frozen fruit shavings with the cream and creates a texture that is somewhere between sorbet and ice cream — creamy, airy, and melting in the mouth. And the bonus: you don't need a food processor or an ice cream maker, and you don't even need a bowl.
The web has already started upgrading: condensed milk for a sweeter version, coconut milk for a vegan version, or Greek yogurt and protein desserts for those looking for a lighter option.
Kitchen test: does it really work?
After watching and learning, we decided to try it ourselves:
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Preparation: this is where the problem started. The frozen fruit is very hard to scrape, and the action itself turns out to be cumbersome, tiring, and above all, long. It takes quite a bit of time to scrape the fruit, and in the end, you get a relatively small amount of dessert. Bottom line: for us, the effort simply did not justify the result.
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Texture: in the end, you get a creamy and airy mixture, somewhere between sorbet and soft ice cream. But it's not a texture that you can't achieve in a simpler way.
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Taste: the combination of the sweetness and freshness of the fruit with the cream is nice, but it's not a bite that blows your mind. The taste is fine, just not one that justifies all the fuss.
Bottom line: the trend is indeed photogenic and photographs excellently, but after our experiment, we were not convinced. Next time we will simply blend the fruit together with cream - we will get a similar dessert with much less time, effort, and mess.
