Watermelon Bombe Cake

1. 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.

2. 2

   Place the bowl in the freezer for 15 minutes.

3. 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.

4. 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.

5. 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.

6. 6

   Do the same steps with the raspberry sherbet, adding a few drops of red food coloring.

7. 7

   Add in the chocolate chips and beat on high until the sherbet is soft.

8. 8

   Fill the rest of the bowl with the raspberry or pink sherbet and place in the freezer, overnight, until it's completely hardened.

9. 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!

* Per serving · 4 servings · Values may vary.