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Home  >  Inspire & Create  >  Summer Recipes  >  No-cook Watermelon Freezer Pie


No-cook Watermelon Freezer Pie


10 mins (+ 6 hours freezing time)







No-cook Watermelon Freezer Pie


  • 400g chopped watermelon
  • 250g Arnott’s Granita biscuits
  • 100g butter, melted
  • 250g cream cheese, softened
  • 2 tbs caster sugar
  • 1L vanilla ice cream, softened
  • 2 tbs lime juice
  • 2 tbs raspberries, crushed
  • Watermelon, extra, to serve
  • Rockmelon, to serve
  • Mixed berries, to serve


  1. Place the chopped watermelon on a lined baking tray. Place in the freezer for 2 hours or until frozen.
  2. Meanwhile, process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into a 24cm (base measurement) fluted tart tin with removable base. Use a straight-sided glass to spread and press biscuit mixture over base and side of tin. Place in freezer for 30 mins to set.
  3. Blend frozen chopped watermelon in a blender until smooth. Strain through a sieve into a bowl.
  4. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add ice cream. Beat until well combined and smooth. Add watermelon puree and lime juice and beat until just combined. Use a metal spoon to spoon into the biscuit case in the tin. Freeze for 4 hours or until firm.
  5. Strain the raspberry through a fine sieve. Discard solids. Use a melon baller to scoop balls from extra watermelon and rockmelon. Place the pie on a serving plate. Drizzle with raspberry juice. Top with the watermelon balls, rockmelon balls and mixed berries. Cut into wedges. Serve immediately.

NUTRITION INFORMATION (per serve without fruit topping)
Energy 1396kJ/Cals 334 Protein 5g Fat 22g Sat Fat 14g Sodium 226mg Carb 28g Sugar 18g Dietary Fibre 2g