Watermelon Ice Cream Bombe

SERVES: 10

CHILL TIME: 2 Hr

You'll think it's a slice of watermelon but it's not! Our eye-catching recipe for Watermelon Ice Cream Bombe is an ice cream novelty that will have everyone doing a double-take!

What You'll Need

3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed

What to Do

Line an 8-cup mold or mixing bowl with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the mold. (It will probably slide down the sides a bit.) Immediately place in the freezer for about 1 hour, until the ice cream is somewhat hard but not frozen solid.
Remove from the freezer and spread the ice cream up to the top of the mold then return it to the freezer for about 1 hour, or until firm.
Place raspberry sherbet in a medium bowl and add chocolate chips; blend until evenly mixed. Place in ice cream-lined mold, cover with plastic wrap, and freeze overnight, or until completely hard.
When ready to serve, in a small bowl, mix green food color with whipped topping until evenly blended.
Remove ice cream mold from freezer, remove plastic wrap, and invert onto a platter larger than the mold. Remove mold and peel off foil. Spread whipped topping evenly over ice cream and serve immediately, or freeze until topping is firm then cover and keep frozen until ready to serve. Slice into wedges, just like fresh watermelon.

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sch36rader 5670247

Jul 15, 2012

This is very good and refreshing. This is a hit at any summer party I take it to.

marylbrown 0611743

Apr 13, 2012

I love baked alaska and this one is stuning. What are the green food colouring drops for? If it's for the rind of the imitation watermellon look, there seems to be no intsructions on when and how to use it. Unless I'm reading the recipe wrong!

marylbrown 0611743

Apr 13, 2012

Thank you so much for the updated full recipe. MLB

Member 3139383

May 27, 2010

This a super easy recipe & as Mr Food would say "Ooooo it's so good"