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Watermelon Bombe:

3 cups (720 ml) (525 grams) lime sherbet

1 1/2 cups (360 ml) (260 grams) vanilla ice cream

4 cups (960 ml) (700 grams) raspberry sorbet or sherbet

3 tablespoons (30 grams) miniature chocolate chips (optional)

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Watermelon Bombe: Take an 8 cup (1.9 liter) metal bowl and line it with plastic wrap, making sure there is enough plastic wrap to overhang the edges of the bowl (this makes it easy to unmold). Place the lined bowl in the freezer for about 30 minutes so it will be nice and cold.

Place the lime sherbet in the bowl of your electric mixer, fitted with the paddle attachment, and beat on medium low speed until the sherbet is soft enough to spread easily, about 10-15 seconds. (Can also just use a wooden spoon.) Then, with a rubber spatula or spoon, coat the inside of the bowl with an even layer of the softened lime sherbet. Return the bowl with the sherbet to the freezer to refreeze the sherbet. This will take about 30 to 60 minutes.

Once the lime sherbet is firm, take the vanilla ice cream and place it in a clean mixing bowl. As with the lime sherbet, beat the ice cream until it is spreadable (about 20 seconds). Remove the bowl from the freezer and again, using a rubber spatula or spoon, evenly coat the lime sherbet layer with the vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream can refreeze. This will take about 30 to 60 minutes.

Once that layer has frozen, take the raspberry sherbet (sorbet) and place it in a clean mixing bowl. Again, beat the sherbet until it is spreadable, 10-15 seconds. Fold in the chocolate chips, if using. Remove the bowl from the freezer and fill the center of the bowl with the raspberry sherbet. Return the bowl to the freezer and freeze until the sherbet/sorbet and ice cream is completely hardened (this will take several hours or preferably overnight).

To Serve: Place a cold serving plate upside down on top of the bowl. Holding the plate against the bowl, turn it upside down. Turn the heat of your hair dryer on low, or place a hot wet towel over the metal bowl for a few seconds to loosen the bowl from the ice cream. Remove the metal bowl and place the watermelon bombe back in the freezer until serving time (the lime sherbet may have softened a bit from the hot towel).

Store any leftovers in the freezer.

Makes about 10 - 12 servings. Preparation time 2 hours.


The word "bombe" means a frozen dessert made by layering different flavors of ice creams and/or ices in a mold. A bombe can be made in many different sizes and shapes. This recipe is for a Watermelon Bombe. A perfect summer dessert. So cool and refreshing. To simulate the thick outer green colored skin of a watermelon we use lime sherbet. For the white rind we will use vanilla ice cream. And for the red flesh you can use either a raspberry sherbet or sorbet that is mixed with some mini chocolate chips for the "watermelon seeds". And what is great about this recipe is that you can use store bought ice cream and ices. Just remember when making this dessert it is important to freeze each layer before adding the next layer. Do not rush this process, for if one layer isn't frozen before you add the next layer, the layers will run together and you won't get the desired "watermelon" look.

When using commerically made ice cream and frozen ices you normally need to start with more ice cream and ices than the mold can seem to hold. The reason for this is that we need to beat the ice cream (ices) to soften them before placing them in the mold, and when you do that some of the air (overrun) that was incorporated into the ice cream (ices) when it was commercially made is released. Which means we end up with less ice cream (ices) than what we started with. The amount of air released will depend on the quality of the ice cream and ices (the higher the quality of the ice cream and ices the less air there will be to release).

For those who are unfamiliar with sorbet and sherbets I will explain the difference. Sorbet (pronounced Sor-BAY) is French for sherbet and contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. It contains no eggs, milk or cream. Sherbets (pronounced SHER-biht), on the other hand, contain milk, cream, and sometimes eggs which gives them a smooth and rich consistency somewhere between an ice cream and a sorbet. You can use either a raspberry sorbet or a sherbet in this bombe.