Watermelon Ice Cream Cake

Watermelon Ice Cream Cake
Makes about 20 servings
Originally featured on Big Girls, Small Kitchen

Want to bake your friend a birthday cake, but don’t have an oven? Try this easy and fun ice cream cake. Simply track down a few colorful flavors at the campus mini mart, and voila! You can modify this recipe according to what you have. If your bowl is smaller, reduce the quantities; if larger, increase them. Just be sure to clear a space in the freezer for the bowl you choose, and make sure that space also fits whatever platter you serve the cake on.

3 cups green ice cream or sherbet
2-3 cups lemon sorbet
5 cups raspberry sorbet or sherbet
1 cup mini chocolate chips

Clear a space in your freezer that will fit the bowl you’re using. I like to turn down the freezer temperature a notch or two.

Leave the green ice cream out on the counter until it reaches an icing-like consistency. You want it to be easy to spread, but not at all liquidy.

Meanwhile, cover a 10-12 cup bowl with overlapping sheets of tin foil.

Spread the softened green ice cream evenly across the bowl. If it starts to slide down from the top edges, freeze it for 30 minutes or so, then press it into place. Freeze the bowl for about 2 hours, until the ice cream is quite hard.

While the green layer is chilling, soften the lemon sorbet. Spread a thin layer across the surface of the green ice cream, smoothing to cover it completely. Freeze again, until the lemon sorbet is hard.
Soften the raspberry sorbet and place it into a large bowl. Sprinkle in the chocolate chips and stir to distribute them evenly.

Remove the green and white watermelon cake from the freezer. Spoon the raspberry sorbet into the cavity and smooth the top. Cover with plastic wrap, then a tight layer of tin foil.
Freeze overnight.

When you’re ready to serve, invert the cake on a flat serving platter. Lift off the bowl, then carefully peel off the foil. Smooth the cake with a plastic spatula dipped in warm water before. Serve immediately–quick! before it melts.

To store the cake, flip it back into the bowl in which you made it. Cover with plastic wrap and foil and freeze.

Originally posted on Friday, March 4th, 2011

One Response to “Watermelon Ice Cream Cake”

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