In a pot, put watermelon juice, sugar, corn, watermelon pieces, and cook until it starts boiling, stirring all the time. Cook gently for 1-2 minutes.
Allow the sweet liquid to cool down and then put it in the refrigerator for 1-2 hours.
In a bowl, combine the whipped cream with the syrup and a little food coloring.
Blend thoroughly with a mixer and place in the freezer for 2-3 hours.
Stir with a spatula and then mix again. Put the mix in the plastic container and place it in the freezer for 7-8 hours.
Serve with watermelon chunks.
