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Watermelon Bombe Recipe
Watermelon Bombe Recipe photo by Taste of Home

Watermelon Bombe Recipe

Publisher Photo
Says Mary Ann Dell of Phoenixville, Pennsylvania: “I can’t count the times I’ve made this wonderful dessert. It’s a favorite at our summer barbecues. People think you really fussed, but it couldn’t be easier—and there are never any leftovers!”
TOTAL TIME: Prep: 25 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 8 servings

Ingredients

  • 1 pint pistachio ice cream, softened
  • 6 drops green food coloring
  • 1 pint vanilla ice cream, softened
  • 1 pint strawberry ice cream, softened
  • 6 drops red food coloring
  • 1/2 cup miniature semisweet chocolate chips

Nutritional Facts

1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm.
  2. In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight.
  3. Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 8 servings.
Originally published as Watermelon Bombe in Simple & Delicious July/August 2008, p37

Nutritional Facts

1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Watermelon Bombe

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 16, 2012

My ice cream fanatics love this. We don't care for pistachio so use T. H. mint choc chip for the bottom layer. It's alreaqdy green. Raves all the time.

MY REVIEW
Reviewed Sep. 2, 2009

My version

 I scoop out all the watermelon, drain the rind, freeze, then fill with 2  half gal. of raspberry sherbet.smooth top, I then put chocolate chips around the perimeter to act like seeds. Freeze well

Pictured is the same thing but in my watermelon ceramic dish.

 

 

 watermelon_jello.gif watermelon pic picture by wargofive

 Linda

 

MY REVIEW
Reviewed Sep. 1, 2009

Instead of using ice cream we use sherbert's and then add minature chocolate chips in the strawberry sherbert

MY REVIEW
Reviewed Jun. 19, 2008

This was so fun! I didn't have pistachio on hand, but substituted vanilla in it's place. The children were wowed with it's eye appeal and just as equal with the taste. The grown ups can't wait to try it again with the pistachio flavor included.

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