Watermelon Bombe Recipe

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Watermelon Bombe Recipe
Watermelon Bombe Recipe photo by Taste of Home
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Watermelon Bombe Recipe

Read Reviews
5 3 3
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!”
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

Directions

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.
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.
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: 321 calories, 19g fat (12g saturated fat), 59mg cholesterol, 110mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 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
  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

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Reviews forWatermelon Bombe

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MY REVIEW
moc2948 User ID: 4901415 162730
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
bbruns4 User ID: 3845379 173031
Reviewed Sep. 1, 2009 Edited Jul. 6, 2017

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

MY REVIEW
Midnight Angel User ID: 3192198 162727
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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