Watermelon Ice Cream

Cut the watermelon in half and then scoop out a large bowl-like dent in the middle of one of the halves. Wrap that half in plastic wrap and place into the freezer overnight. Once fully frozen, remove the plastic wrap. Pour cream or milk into the bowl-like dent of the watermelon. Stir the cream while scraping the frozen watermelon to get the watermelon incorporated into the cream. Continue until the cream turns light pink and frozen. Scoop into bowls and top with honey. Serve and enjoy immediately!