Watermelon Ice Cream Cake

When I shared a picture of my family’s ice cream watermelon cake on my Instagram account y’all went bananas. This is a family recipe that my mom use to make when we went to summer BBQs. We always got lots of ooohs and ahhhs when we would unveil the “cake” for dessert.

This ice cream watermelon cake totally takes me back to my childhood. I loved sharing it with my kids and now I am thrilled to share withy you.

Ice Cream Watermelon Cake Details

My mom made a more adult version of this cake, not because it had booze or anything like that, but rather because it used lime sherbet, vanilla ice cream, and raspberry sherbet. I love that recipe and it is SUPER refreshing. HOWEVER, I knew my kids would not be into those flavors and I would be left with 3 gallons of ice cream to myself. Now, don’t get me wrong, I can eat that, BUT I probably shouldn’t. So, my version uses vanilla ice cream that I divided and dyed using food coloring. I am going to give you the recipe for both.

Steps for the Ice Cream Watermelon

Ice Cream Watermelon Ingredients:

• 1 Gallon Vanilla Ice Cream
• Food Coloring
• 1/2 Cup Chocolate Chips
• Plastic Wrap

Instructions:

1. Line a deep bowl with plastic wrap. Be generous with the plastic wrap, you want it to line the entire bowl and have excess around the rim.
2. Scoop 1/3 of the vanilla ice cream into a mixing bowl. Place the remaining ice cream back in the freezer for now.
3. Add green food coloring and mix until smooth.
4. Spread the green ice cream along the edge of the bowl so that it covers the entire bowl.
5. Place in the freezer to firm up for 10-20 minutes.
6. Scoop 1/3 of the vanilla ice cream into the mixing bowl and mix until smooth and easily spreadable. Place the remaining ice cream back in the freezer for now.
7. Spread the white ice cream over the green ice cream. Again you are trying to cover the entire surface area.
8. Place in the freezer to firm up for 10-20 minutes.
9. Scoop the rest of the vanilla ice cream into a mixing bowl.
10. Add red food coloring and mix until smooth.
11. Stir in the chocolate chips.
12. Pour the red ice cream into the bowl and smooth it out.
13. Cover with plastic wrap and freeze until serving.

Ingredients:

• 1 Quart Lime Sherbet
• 1 Quart Raspberry Sherbet
• 1 Quart Vanilla Ice Cream
• 1/2 Cup Chocolate Chips
• Plastic Wrap

Instructions

1. Line a deep bowl with plastic wrap. Be generous with the plastic wrap, you want it to line the entire bowl and have excess around the rim.
2. Spread the lime sherbet along the edge of the bowl so that it cover the entire bowl.
3. Place in the freezer to firm up for 10-20 minutes.
4. Scoop the vanilla ice cream into the mixing bowl and mix until smooth and easily spreadable.
5. Spread the white ice cream over the green sherbet. Again you are trying to cover the entire surface area.
6. Place in the freezer to firm up for 10-20 minutes.
7. Scoop the raspberry sherbet into a mixing bowl and mix until smooth.
8. Stir in the chocolate chips.
9. Pour the sherbet into the bowl and smooth it out.
10. Cover with plastic wrap and freeze until serving.
11. When ready to serve, tug on the extra plastic wrap to lift the ice cream watermelon out of the bowl.
12. Place a plate on top of the bowl and flip.
13. Remove the bowl and peel off the plastic wrap.
14. Slice and serve immediately.

When I make this just for my family, I serve everyone and then I slip the bowl back on top of the ice cream. Then, I flip the plate over so that the pretty ice cream is back in the bowl and easy to store.

If you try making this ice cream watermelon let me know how it goes and if you went for the sherbet flavors or straight vanilla.