Let the freezer do the work: first, freeze watermelon overnight, then turn it into a creamy two-ingredient ice-cream on a biscuit base. Refreeze it and it's ready to go.
1kg watermelon flesh (seedless), chopped
300g sweetened condensed milk
For the base
250g sweet biscuits (I used Chocolate Ripple)
150g butter, melted
1. Arrange the chopped watermelon on a baking tray lined with baking paper, and freeze overnight.
2. To make the biscuit base, whiz the biscuits in a food processor, then add the melted butter and whiz until fine-crumbed. Press into the base of a straight-sided lamington tin lined with baking paper, and place in the freezer to firm up.
3. Remove the watermelon from the freezer, soften at room temperature for five minutes, then whiz in a food processor with the sweetened condensed milk for two minutes until smooth.
4. Pour the watermelon mixture over the biscuit base and freeze overnight. Remove from the tin, cut into slices or squares and serve immediately.
Serving suggestion: serve with a small, chilled wedge of watermelon or a spoonful of berries.
For a chilled-out summer dinner, try Jill's crisp-skinned duck salad.