Cut the melon in half and scoop out the seeds with a spoon.
Freeze it for at least 4–6 hours, cut side up and covered with parchment paper. The paper protects the surface from the freezer air, so the flesh doesn't dry out or pick up smells from other food.
Remove the parchment and pour the cream into the hollow of each half, straight out of the freezer.
Stir and scrape with a spoon, dragging the frozen flesh toward the center and mixing it with the cream, until it turns creamy. If the flesh is too hard, let the melon sit for 5–10 minutes at room temperature and start at the edges, which soften first.
Serve and enjoy. Eat it straight from the melon itself, or scoop it into balls with an ice cream scoop and serve them in a bowl or a cone.
