Wasn’t it just Memorial Day, the time to usher summer in? And now it’s Labor Day, when we bid farewell to the hot season.
It’s sad, truly, but Labor Day also brings a day off, and therefore some time to have a final cookout. Make a splash at yours with this Watermelon Bombe Ice Cream Cake.
Whenever I see a recipe that involves some sort of layering, I immediately dismiss it because it seems like it would be entirely too much work for something my family is going to scarf down in a matter of five minutes. Thankfully, this “cake” is actually quite simple, yet yields an “I worked incredibly hard on this” look.
Seriously, do you see this craftsmanship?
Grab a nice and round plastic or metal bowl and line it with plastic wrap, making sure there’s a good deal of it hanging over the edge. That little extra is what’s going to help you remove it from the bowl once everything is finished.
Soften up some lime sherbet, then spoon it into the bowl and press and smooth it down around the edges. If you want this process to go easier, run the spatula under some hot water before smoothing.
Chuck it in the freezer for about 10 minutes and let it harden.
Add mini chocolate chips to raspberry sherbet and stir until the mixture is softened, then spoon the mixture into the bowl right on top of the lime, filling the bowl in completely.
To make a firm base for the cake, top the bowl off with closely placed lady fingers. Place the bowl right side up in the freezer for at least an hour.
When you’re ready to serve, turn the bowl upside down onto a cake platter, gently working the edges until the whole thing becomes loose and the bowl slides off.
It may look like a huge green lump, but once you slice into it, you’re going to hear some oohs and ahhs.