Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.
Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly.
Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.
Serve the ice cream on top of the melon slices, sprinkle with the crumble.