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Watermelon ice cream cake
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5 from 1 vote

Watermelon Sherbet Bombe Cake

This is so incredibly easy to make, using store-bought sherbet and chocolate chunks!
Prep Time15 mins
freeze9 hrs
Total Time15 mins
Course: Dessert, Snack
Cuisine: American
Servings: 16 servings
Calories: 273kcal
Author: Eden


  • 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


  • 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!


Calories: 273kcal | Carbohydrates: 51g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 201mg | Fiber: 2g | Sugar: 41g | Vitamin A: 135IU | Vitamin C: 3.4mg | Calcium: 102mg | Iron: 0.6mg