Watermelon Bombe Dessert

Total Time

Prep: 20 min. + freezing


8 servings

Updated: Jun. 09, 2023
When cut, this sherbet dessert looks like watermelon slices—complete with seeds. It is refreshing and fun to eat. —Renae Moncur, Burley, Idaho
Watermelon Bombe Dessert Recipe photo by Taste of Home


  • About 1 pint lime sherbet
  • About 1 pint pineapple sherbet
  • About 1-1/2 pints raspberry sherbet
  • 1/4 cup miniature semisweet chocolate chips


  1. Line a 1-1/2-quart bowl with plastic wrap. Press a thin layer of lime sherbet around the inside of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon.
  2. Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap.
  3. Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Nutrition Facts

1 piece: 205 calories, 4g fat (2g saturated fat), 8mg cholesterol, 60mg sodium, 43g carbohydrate (35g sugars, 0 fiber), 2g protein.

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