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Watermelon Ice Cream Bombe

Watermelon Ice Cream Bombe
Makes:
16
Prep Time:
30
minutes
Total Time:
450
minutes
Low SodiumVegetarian
based on
6 reviews
Bursting with a flavorful and refreshing blend of fruit sorbet, light vanilla ice cream and chocolate morsels, this watermelon-inspired bombe dessert is a wonderful finale to any festive occasion!!

In this recipe:


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Ingredients:

  • 4 cups lime sherbet, slightly softened
  • 5 cups Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
  • 1 container (28 ounces) Strawberry or Raspberry HÄAGEN-DAZS Fat Free Sorbet
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions:

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.

SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.

REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.


Reviews:

Review This Recipe
  •  Star(s)

    Very Good

    Jamie Staugler from Dahlonega, GA

    My kids loved this! I will be making this for a birthday party coming up.

  •  Star(s)

    Ice Cream Bomb

    Vicki Ott from Edinburgh, IN

    This is a good idea and simple. We used lime sherbert, vanilla ice cream and strawberry ice cream instead + the chocolate chips of couse!!!

  •  Star(s)

    ICE CREAM BOMBE

    GEETA JAIPAUL from Greenacres, FL

    THIS WAS EXCELLENT!!! SO EASY TO MAKE AND YET SO DIFFERENT. ANOTHER DECORATIVE WAY TO HAVE ICE CREAM. GREAT FOR THE SUMMER!!!

  •  Star(s)

    Five Stars, Deserves Six !

    Susan Campbell from Grass Lake, MI

    Not as difficult as it sounds. I suggest you have a timer handy, and just follow the directions. My grandkids loved this dessert.

  •  Star(s)

    Watermelon Bombe

    Rebecca Marti from Stanwood, WA

    I made this for a special summer gathering and boy, was it a super hit. Everyone loved it and it went very fast, but they thought it was almost impossible to make.. I never told them how easy it really was. I was so proud to serve it.

  •  Star(s)

    IT'S " THE BOMB"

    Ann Novick from NASHUA, NH

    I remember this old time favorite dessert from my childhood. I was always impressed & mystified by this very "SPECIAL" dessert. We all loved it & never learned how to prepare it, because, in those days homemakers did not always share their BEST & FAVE recipes. I never guessed how easy it was to prepare. It's worth every little bit of effort to get this terific dessert for a summer's entertaining occasion Thanks so much for giving me the "SECRET" at long last.

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 220
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 45mg (2% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 34g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 6% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Watermelon Ice Cream Bombe

Ingredients

  • 4 cups lime sherbet, slightly softened
  • 5 cups Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
  • 1 container (28 ounces) Strawberry or Raspberry HÄAGEN-DAZS Fat Free Sorbet
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

 

Directions

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.

SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.

REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

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