Using a spoon, scoop out a shallow well in the middle of your watermelon half or quarter. This will give you a workspace for the cream later on. Cover with plastic wrap and freeze until solid.

Remove from the freezer and pour a little bit of heavy cream into the well. Start scraping with a spoon or ice cream scoop It comes off in icy flakes, and the cream melts into it as you go. The texture will be more like a granita than a traditional ice cream.

You don't have to scrape all the way down to the rind, just work through as much watermelon as you want, adding more cream as you go. It doesn't stay super frozen for long, so if you're making more than a couple servings, scoop portions into bowls and stash them back in the freezer while you scrape the next round.

Serve into bowls and enjoy! I topped mine with some fresh mint.