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An adorable watermelon sherbet bombe cake that tastes just as fun as it looks! We turned simple store-bought sherbet and ice cream into playful slices of watermelon – complete with chocolate “seeds.” It’s the cutest summer dessert and so easy to make!
If you’re looking for more frozen summer treats try my no-churn strawberry ice cream, watermelon popsicles and cheesecake ice cream!
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Many of you might remember this nostalgic treat from childhood, and honestly… we’re here for the comeback. It’s fun, fruity, and always a hit at summer parties!
You can absolutely make your own sherbet if you’re feeling fancy, but for this version, we kept it super simple with a few grocery store favorites—and the result is totally charming.
Watermelon Bombe Cake Ingredients
Pink Sherbet: We used the watermelon-pink portion from classic rainbow sherbet
Lime Sherbet: For that classic green “rind”
Vanilla Ice Cream: Adds a soft white layer between the pink and green
Mini Chocolate Chips or Chunks: These are your “seeds”
Plastic Wrap: For lining the bowl
Large Mixing Bowl: To shape the bombe cake
How to Make a Watermelon Sherbet Bombe Cake
- Line a bowl: Choose a large round bowl and line it with plastic wrap, letting extra hang over the sides for easy removal later.
- Soften the lime sherbet: Let it sit out for a few minutes, then scoop and press it around the inside of the bowl to form the rind. Place the bowl in the freezer for 10–15 minutes to set.
- Add the vanilla ice cream: Soften slightly, then press a layer over the lime sherbet. Freeze again until firm.
- Mix the pink sherbet + chocolate chips: Stir the mini chocolate chips into the softened pink sherbet, then fill the center of the bowl completely. Smooth the top flat.
- Freeze overnight: Cover with plastic wrap and freeze until fully firm – ideally overnight.
- Unmold and slice: When ready to serve, lift the bombe out of the bowl using the plastic wrap, slice into wedges, and enjoy the watermelon magic!
Recipe Tips
Soften, don’t melt: Let the sherbet and ice cream sit out just enough to become spreadable – not runny. This helps keep the layers clean and prevents them from blending together.
Use a metal bowl: It chills faster and helps the bombe freeze evenly.
Freeze between layers: Don’t rush the layering process – freezing each one helps keep those beautiful watermelon “stripes” defined.
Chop the chocolate small: Mini chocolate chips or finely chopped chunks work best for the “seeds” so you can slice through the cake cleanly.
Dip your knife in hot water: Before slicing, run your knife under hot water and wipe it dry. It’ll glide through the bombe for perfect slices!
Make it ahead: This dessert is perfect for prepping the day before – just wrap it well and keep it frozen until serving.
This retro-inspired watermelon sherbet bombe cake is perfect for summer birthdays, BBQs, or just because. It’s low-lift, high-impact, and brings a smile with every slice. Plus, it’s a great make-ahead dessert that looks adorable on a platter.
More Summer Recipes You’ll Love
Hydrating Watermelon Cucumber Drink
A Refreshing Watermelon Cocktail Punch
How to Make Fresh Watermelon Juice
Let me know if you make this cake and how you like it by leaving a comment and review below!
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Watermelon Sherbet Bombe Cake
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 information is automatically calculated, so should only be used as an approximation.
Wow these look amazing – I love this idea!!
I had no idea it was National Watermelon Day! These are too fun, what a great way to celebrate!
Thank you Joan!! It was fun to remake this nostalgic dessert!
Thank you!! It seems to be a national holiday everyday, haha!