Inflate and tie six balloons, slightly smaller than your bowl. Dip the first balloon into the candy melts and coat the bottom half.
Place on a cookie sheet lined with waxed or parchment paper.
To remove the balloons from the watermelon bowls, cut the tops to release the air. Slowly pull the deflated balloons away from the sides of the bowls.
Reveal your finished bowls.
Scoop pink ice cream, sherbet or sorbet into each bowl and top with mini chocolate chips for the watermelon "seeds."
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