Bursting with a flavorful and refreshingblend of fruit sorbet, light vanilla ice cream, and chocolatemorsels, this watermelon-inspired dessert is a wonderful finaleto any meal…but especially nice when the temperature outsideis soaring!
Line 2-quart bowl with plastic wrap, makingsure wrap hangs over side of the bowl by at least 4 inches.
Spoon sherbet into large mixer bowl; beatwith mixer or stir with spoon until smooth. Spoon sherbet intoprepared bowl, pressing into the bottom and up the side withthe back of a spoon to form a smooth layer. Freeze for 30 minutes.Remove vanilla ice cream from freezer and allow to soften for10 minutes; spoon into large mixer bowl and beat with mixer orstir with spoon until smooth. Add to bowl with sherbet, smoothingit over the sherbet in a thin layer. Freeze for 30 minutes.
Remove sorbet from the freezer and allowto soften for 10 minutes. Spoon sorbet into large mixer bowland beat with mixer or stir with spoon until smooth; stir inmorsels. Spoon sorbet mixture over ice cream so it fills theremaining space and fills the bowl. Smooth down top; cover withplastic overhang, then add another sheet of plastic wrap. Freezefor at least 6 hours or up to 1 week.
To unmold, remove plastic wrap from topof bowl. Gently tug at the plastic overhang to loosen the bombefrom the bowl. (If the bombe is difficult to remove from thebowl, set it in a large bowl filled with warm water for 8 to10 seconds.) Place a serving platter over the bowl, invert andshake to release bombe. Peel away plastic wrap, then cut bombeinto wedges. Serve immediately.
Makes 16 servings.
Nutritional Information Per Serving: Calories:Calories: 220 Calories from Fat: 45 Total Fat: 5 g SaturatedFat: 3 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates: 42 gDietary Fiber: 1 g Sugars: 34 g Protein: 3 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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