This watermelon ice cream bomb makes a festive and fun summertime dessert. And though it looks complicated, this ice cream bombe recipe is really quite simple.
Check out these step by step photos that show you how to make an ice cream bombe.
Prep Time: 12 hours, 00 minute
Ingredients:
- 1 quart lime sherbet
- 1 pint vanilla ice cream
- 1 quart raspberry sherbet
- 1/4 cup miniature chocolate chips
Preparation:
- Let lime sherbet soften for 30 minutes at room temperature.
- Line a large (3-quart) metal mixing bowl with plastic wrap. Place in the freezer for 10 minutes.
- Spread the lime sherbet in the bottom and up the sides of the prepared bowl (on top of the plastic wrap).
- Take a smaller bowl that will nest inside the 3-quart mixing bowl, and cover the bottom of it with plastic wrap. Press into the lime sherbet to help it form an even layer on the bottom and up the sides of the metal bowl.
- Freeze with the plastic wrap on for 10 minutes. Discard the plastic wrap, and freeze the lime sherbet layer until firm.
- Let vanilla ice cream soften for 30 minutes at room temperature. Spread over the lime sherbet layer, again using the smaller nesting bowl with the bottom covered in plastic to help form a thin, even layer.
- Freeze until firm.
- Let raspberry sherbet soften at room temperature for 30 minutes. Stir in chocolate chips. Spread on top of the vanilla ice cream layer, smoothing the top.
- Freeze until firm, about 8 hours.
- To unmold: Place a large serving plate on top of the ice cream bombe. Invert onto the plate. If you have trouble getting the bombe to release, use a hair dryer to soften the bottom of the inverted bombe.
- Discard the plastic wrap and enjoy!
