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1
Wrap the inside of a metal bowl, that holds about 12 cups, in plastic wrap. Get all of the sides so none of the ice cream touches the metal.
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2
Place the bowl in the freezer for 15 minutes.
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3
With an electric mixer, beat the lime sherbet on high until it's soft enough to spread. Add in a few drops of green food coloring if you prefer it stronger in color.
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4
Spread an even layer of the lime sherbet in the metal bowl with a spatula, but leave a dome shape in the middle to be filled with raspberry sherbet. Place the bowl back in the freezer for 20 min.
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5
Beat the vanilla ice cream on high until soft and then spread a thin, even layer over the lime sherbet. Place the bowl back in the freezer for at least 15 minutes.
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6
Do the same steps with the raspberry sherbet, adding a few drops of red food coloring.
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7
Add in the chocolate chips and beat on high until the sherbet is soft.
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8
Fill the rest of the bowl with the raspberry or pink sherbet and place in the freezer, overnight, until it's completely hardened.
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9
When the sherbet is frozen, remove by turning the bowl upside down on a cutting board. Take off the plastic wrap and then slice your adorable watermelon sherbet bombe cake like a normal watermelon!
