Watermelon Ice Cream Bombe

Oct, 20 2016

by Vanitha Bhat

12 Followers 29 Recipes

Prep time 24 Hrs 00 Mins

Cooking time 0 Hrs 00 Mins

Serves 6 Person(s)

Category Veg

Cuisine Type Desserts

Course Brunch , Lunch , Snacks , Dinner

About this recipe

A stunning frozen ice cream dessert that looks like a watermelon but does not taste like one!!!!

Ingredients for Watermelon Ice Cream Bombe

500 ml pistachio ice cream

500 ml vanilla ice cream

500 ml strawberry ice cream

1/4 cup mini chocolate chips

How to cook Watermelon Ice Cream Bombe

Turn down the temperature of your freezer to the lowest temperature. Place a 1-quart glass or steel bowl in the freezer to chill thoroughly. Freeze for at least one hour.

Remove the pistachio ice cream carton from the freezer and soften outside at room temperature till slightly soft but not melting (about 10 minutes). You can stir with a spoon until smooth and soft.

Remove the frozen bowl from the freezer and spoon the ice cream into the bowl, pressing into the bottom and the sides of the bowl to form a thin layer,, smoothening with the spoon.

Keep in freezer for about 1 hour for the pistachio layer to set and freeze completely.

About 10 minutes before layering the vanilla ice cream (to make it look like the white pith of the watermelon skin), take the vanilla ice cream carton out of the freezer.

Once the ice cream is malleable and soft, remove the bowl with the layered pistachio ice cream and spoon the vanilla ice cream over the pistachio ice cream, to cover it completely and smoothly into a thin layer.

Freeze again for about 30 minutes to an hour.

Remove the strawberry ice cream from the freezer. Soften for about 10 minutes, stir with a spoon and mix in the mini chocolate chip morsels (to represent the seeds of the watermelon). Return to freezer for about 10 to 15 minutes.

Remove the bowl layered with pistachio ice cream and vanilla ice cream from the freezer. Spoon chocolate chip studded strawberry ice cream over the layer of vanilla ice cream and fill the bowl completely till the top of the bowl; smoothen.

Cover the whole bowl with plastic wrap and keep in freezer for at least 6 hours or even overnight. At this stage, you can freeze this for up to 1 week and serve anytime.

At the time of serving, take the bowl from the freezer and remove the plastic wrap. Place a well chilled serving plate over the top of the ice cream bowl.

Turn it over so that the bowl is resting on the plate. Cover the bottom of the bowl with a warm towel (dipped in warm water and squeezed well, the method I used) for a few seconds, just enough to release the frozen ice cream bombe.

Try to tap the bowl on the plate to shake the bombe and if it does not release easily, use the towel method till the bowl releases.Take care to see the ice cream is not melting too fast. If so, return to freezer for a few minutes.

Once the ice cream bombe is released onto the plate, return to freezer again to freeze thoroughly for about an hour. Just before serving, remove from the freezer, cut into wedges and serve immediately!!!

Notes

The best part of this easy dessert is it can be made days ahead and left in the freezer to serve at any special occasion!
If you do not have chocolate chips, you can use bits of chocolate cookies (like oreo cookies)!!
Use a good strong knife to cut the bombe into neat slices, and before every slice, rinse your knife in hot water.
Make sure all the plates and utensils you use are well chilled or frozen, or else the ice cream will start to melt as soon as it comes in contact with them.
Another way to layer the ice creams (if you feel that removing from the bowl could be difficult) is to line the inside of the bowl with plastic wrap (with a good overhang to facilitate lifting the ice cream bombe from the bowl), freezing it and then proceeding with making the ice cream bombe. This way, the bombe will release more easily, but the downside is you will see the wrinkles of the plastic wrap on the dessert.

Tastes: Scrumptiously cool and heavenly!!! |
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