Watermelon Sherbet Bombe Cake

Happy National Watermelon Day! Many of you might remember this old school watermelon sherbet bombe cake recipe from your childhood! We’re bringing back this fun watermelon ice cream cake and it’s looking mighty fine! This is so incredibly easy to make, using store-bought sherbet and chocolate chunks! If you’re feeling extra productive, you can make your own watermelon sherbet, but for this we used lime, the pink sherbet from classic sherbet swirl and vanilla ice cream. See the recipe below and stay charming!

This recipe is adapted from the Joy of Cooking

Watermelon Sherbet Bombe Cake

This is so incredibly easy to make, using store-bought sherbet and chocolate chunks!

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Course: Dessert, Snack

Cuisine: American

Keyword: bombe cake recipe, ice cream cake, sherbert cake recipe, watermelon sherbet bombe cake

Prep Time: 15 minutes

freeze: 9 hours

Total Time: 15 minutes

Servings: 16 servings

Calories: 273

Author: Eden

Ingredients

• 1.5 quarts lime sherbet
• 2 cups vanilla ice cream
• 6 cups raspberry or the classic swirl sherbet, scooping mostly the pink
• 1/2 cup semi-sweet chocolate chunks
• green and red food coloring

Instructions

• Wrap the inside of a metal bowl, that holds about 12 cups, in plastic wrap. Get all of the sides so none of the ice cream touches the metal.
• Place the bowl in the freezer for 15 minutes.
• With an electric mixer, beat the lime sherbet on high until it's soft enough to spread. Add in a few drops of green food coloring if you prefer it stronger in color.
• Spread an even layer of the lime sherbet in the metal bowl with a spatula, but leave a dome shape in the middle to be filled with raspberry sherbet. Place the bowl back in the freezer for 20 min.
• Beat the vanilla ice cream on high until soft and then spread a thin, even layer over the lime sherbet. Place the bowl back in the freezer for at least 15 minutes.
• Do the same steps with the raspberry sherbet, adding a few drops of red food coloring.
• Add in the chocolate chips and beat on high until the sherbet is soft.
• Fill the rest of the bowl with the raspberry or pink sherbet and place in the freezer, overnight, until it's completely hardened.
• When the sherbet is frozen, remove by turning the bowl upside down on a cutting board. Take off the plastic wrap and then slice your adorable watermelon sherbet bombe cake like a normal watermelon!

Nutrition

Nutrition Facts

Watermelon Sherbet Bombe Cake

Amount Per Serving

Calories 273 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 9mg3%

Sodium 80mg3%

Potassium 201mg6%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 41g46%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 3.4mg4%

Calcium 102mg10%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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