Best Watermelon Bombe Recipes

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WATERMELON BOMBE



Watermelon Bombe image

Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 pints pistachio ice cream
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake

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.

WATERMELON BOMBE DESSERT



Watermelon Bombe Dessert image

When cut, this sherbet dessert looks like actual watermelon slices-complete with seeds. It is fun to eat and refreshing, too. -Renae Moncur, Burley, Idaho

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

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

Steps:

  • Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , 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. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.

WATERMELON BOMBE



Watermelon Bombe image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the bowls
3 boxes vanilla mousse mix (for 6 cups prepared mousse), such as Dr. Oetker
2 1/4 cups whole milk
15 cups cubed seedless watermelon (about 1/2 medium watermelon)
1 1/2 cups sweetened condensed milk
3/4 teaspoon red gel food coloring
1 1/2 cups mini semisweet chocolate chips
Watermelon Mirror Glaze, recipe follows
1/2 cup light corn syrup
One 3-ounce packet melon flavored gelatin, such as Jell-O Melon Fusion
1 cup good-quality white chocolate discs, white candy melts or white chocolate chips
1/3 cup sweetened condensed milk
1 drop yellow gel food coloring
15 drops green gel food coloring

Steps:

  • Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
  • Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
  • Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
  • Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
  • Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
  • When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
  • Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
  • Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
  • Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

WATERMELON BOMBE



Watermelon Bombe image

Make and share this Watermelon Bombe recipe from Food.com.

Provided by Hadice

Categories     Frozen Desserts

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 5

2 pints pistashio ice cream
1 pint vanilla ice cream
1 quart watermelon sorbet
4 chocolate wafers, broken into 1/4 inch pieces
1 prepared six-inch round layer vanilla sponge cake

Steps:

  • Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
  • Place the bowl the in freezer for 10 minutes.
  • Chill the bowl of an electric mixer.
  • Place pistachio ice cream in the chilled mixing bowl.
  • Using the paddle attachment, beat on low for about 30 seconds.
  • Remove the mold from the freezer.
  • Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
  • Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
  • Place vanilla ice cream in the chilled mixer bowl.
  • Beat on low speed until spreadable, about 30 seconds.
  • Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
  • Clean mixing bowl and return to freezer for 30 minutes more.
  • Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
  • Fold in wafer pieces.
  • Remove mold from freezer.
  • Pack sorbet into center, making an even layer the 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 the mold, invert both.
  • Place a hot wet kitchen towel over the mold.
  • Remove the metal bowl.
  • Immeaditely before serving, remove the plastic wrap.

Nutrition Facts : Calories 303.8, Fat 9.2, SaturatedFat 5.3, Cholesterol 70.4, Sodium 164.9, Carbohydrate 52, Fiber 0.8, Sugar 29.8, Protein 4.7

WATERMELON BOMBE



Watermelon Bombe image

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!"

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 321 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 110mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

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