Watermelon Ice Cream Cake Recipes

WATERMELON ICE CREAM CAKE

Steps:

• 1. Wrap the inside of a medium mixing bowl with a thick layer of plastic wrap.
• 2. Spread a thick layer of pistachio or mint ice cream in bowl, covering the bottoma and the sides. Cover entire inside of bowl. Make sure ice cream is packed tight against entire bowl and put the bowl in freezer while you get the sorbet ready.
• 3. In a large bowl combine sorbet and chocolate morsels being very careful doing so.
• 4. Spread the sorbet over the ice cream already molded to bowl. Smooth off the top.
• 5. Cover bowl with tinfoil and freeze for several hours or overnight.
• 6. To remove cake from mold, invert bowl onto plate and carefully lift bowl. Carefully remove plastic wrap from cake. Use a flat metal spatula dipped in water to smooth the surface of the cake.
• 7. To cut the cake: Using a sharp kniofe dipped in warm water, make first slice thru center, then two more slices on each side (5 vertical slices) Now make one horizontal slice thru the center and you will have 12 slices.
• 8. NOTES: This can be made up to a week in advance if wrapped tight and frozen. When ready to serve allow to thaw at room temp for about 10 min. You can also add a layer of lemon or pineapple sherbet or sorbet in between the green and red to add the whitish layer that is in an actual watermelon. You can add morsels after slicing, to each piece individually if you prefer Make it a cantelope! Use orange sherbet instead of the strawberry..

WATERMELON BOMBE

Steps:

• Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
• Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
• Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
• Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

DEEP DISH WATERMELON ICE CREAM CAKE

Steps:

• Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
• Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
• Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
• Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
• Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
• More recipe ideas are available online at pc.ca.