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Watermelon Bombe

 Watermelon Bombe
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!”
8 ServingsPrep: 25 min. + freezing


  • 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


  • 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.
Nutritional Facts: 1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium,

2 of 2

Watermelon Bombe (continued)

Nutritional Facts: 34 g carbohydrate, 1 g fiber, 6 g protein.