Watermelon Ice Cream Bombe-My 100th Post!!!

This marks my 100^th post and I am so excited that I have completed 6 months and 100 posts as a food blogger!! For this special occasion, I wanted to make something memorable and sweet. After pondering for days, I felt Watermelon Ice Cream Bombe (bombe is an ice cream dessert frozen in a spherical mold) would be the perfect dish to present to you all!!

The last time I had made this frozen wonder (I don’t even remember where I got the idea from as we did not have internet then!!) was years ago at a party for my friends in Denver, Colorado. I remember, my friends and family were so impressed with this amazing but simple dessert, it became a regular at many of our parties!

Watermelon ice cream bombe is a very easy recipe anybody can make!! Refreshing softened pistachio ice cream, vanilla ice cream and strawberry ice cream (dotted with mini chocolate chips to emulate the watermelon seeds!) are layered in a bowl. It is then frozen and unmolded to serve as a fantastic dessert at any festive occasion or party!! It does not taste like watermelon but looks like one!!!

The fun and easy part of this dish is you can make it with store-bought ice creams and preparing this is a breeze!

Although fall is upon us, during the daytimes and sometimes nighttimes too, there is a whiff of warm breeze that is reminiscent of the summer gone by!! On days like these, ice cream sounds refreshing and cooling. Also, with the festive occasion of Diwali, Thanksgiving etc. coming soon, Watermelon ice cream bombe is a perfect finale dessert you can serve to your family and friends at these or any other occasion.

During my childhood, the only ice cream we could enjoy was at the neighborhood bakery, where along with cakes and biscuits/cookies, there used to be locally made ice cream with just 2 flavors – vanilla and strawberry, and at local restaurants, where ice cream was the special dessert served!! Nowadays, with ice cream shops in every street serving unbelievable types of flavors, this dessert has become a household favorite.

So, I am so excited to present to you this special dessert as my 100^th post! It has been an exhilarating journey, which started in May 2016; and everyday has been a slow but exciting learning curve!

After years, I have got back to writing my thoughts, trying to pen the recipes as easily as can be explained and taking pictures crazily at all angles to get the perfect shot!! Lots to learn still and with encouraging feedback and comments from all of you, I can continue to share my kitchen experiments!!

Please do try this simple but stunning frozen dessert and impress your family and friends at the next party!!

Other desserts you can try : basbousa, easy instant rasmalai, caramel custard, mango sheera etc.

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Watermelon Ice Cream Bombe-My 100th Post!!!

Serving Size: 10-12

A stunning frozen dessert, sure to be a perfect finale for any occasion!! It looks like a watermelon, but does not taste like one!!

Ingredients

• 500 ml pistachio ice cream
• 500 ml vanilla ice cream
• 500 ml strawberry ice cream
• 1/4 cup mini chocolate chips

Instructions

1. Turn down the temperature of your freezer to the lowest temperature.
2. Place a 1-quart glass or steel bowl in the freezer to chill thoroughly. Freeze for at least one hour.
3. Remove the pistachio ice cream carton from the freezer and soften outside at room temperature till slightly soft but not melting (about 10 minutes).
4. You can stir with a spoon until smooth and soft.
5. Remove the frozen bowl from the freezer and spoon the ice cream into the bowl, pressing into the bottom and the sides of the bowl to about 1/4th to ½ an inch thickness, smoothening with the spoon. If you find the ice cream melting, return the bowl to the freezer for a few minutes and then layer again.
6. Keep in freezer for about 1 hour for the pistachio layer to set and freeze completely.
7. About 10 minutes before layering the vanilla ice cream (to make it look like the white pith of the watermelon skin), take the vanilla ice cream carton out of the freezer.
8. Once the ice cream is malleable and soft, remove the bowl with the layered pistachio ice cream and spoon the vanilla ice cream over the pistachio ice cream, to cover it completely and smoothly into a thin layer.
9. Freeze again for about 30 minutes to an hour.
10. Remove the strawberry ice cream from the freezer. Soften for about 10 minutes, stir with a spoon and mix in the mini chocolate chip morsels (to represent the seeds of the watermelon). Return to freezer for about 10 to 15 minutes.
11. Remove the bowl layered with pistachio ice cream and vanilla ice cream from the freezer.
12. Spoon chocolate chip studded strawberry ice cream over the layer of vanilla ice cream and fill the bowl completely till the top of the bowl; smoothen.
13. Cover the whole bowl with plastic wrap and keep in freezer for at least 6 hours or even overnight.
14. At this stage, you can freeze this for up to 1 week and serve anytime.
15. At the time of serving, take the bowl from the freezer and remove the plastic wrap.
16. Place a well chilled serving plate over the top of the ice cream bowl.
17. Turn it over so that the bowl is resting on the plate.
18. Cover the bottom of the bowl with a warm towel (dipped in warm water and squeezed well, the method I used) for a few seconds, just enough to release the frozen ice cream bombe.
19. Try to tap the bowl on the plate to shake the bombe and if it does not release easily, use the towel method till the bowl releases.
20. Take care to see the ice cream is not melting too fast. If so, return to freezer for a few minutes.
21. Once the ice cream bombe is released onto the plate, return to freezer again to freeze thoroughly for about an hour.
22. Just before serving, remove from the freezer, cut into wedges and serve immediately!!!

Notes

The best part of this easy dessert is it can be made days ahead and left in the freezer to serve at any special occasion!

If you do not have chocolate chips, you can use bits of chocolate cookies (like oreo cookies)!!

Use a good strong knife to cut the bombe into neat slices, and before every slice, rinse your knife in hot water.

Make sure all the plates and utensils you use are well chilled or frozen, or else the ice cream will start to melt as soon as it comes in contact with them.

Another way to layer the ice creams (if you feel that removing from the bowl could be difficult) is to line the inside of the bowl with plastic wrap (with a good overhang to facilitate lifting the ice cream bombe from the bowl), freezing it and then proceeding with making the ice cream bombe. This way, the bombe will release more easily, but the downside is you will see the wrinkles of the plastic wrap on the dessert.

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Step-wise instructions to make Watermelon Ice Cream Bombe:

• Turn down the temperature of your freezer to the lowest temperature.
• Place a 1-quart glass or steel bowl in the freezer to chill thoroughly.  Freeze for at least one hour.
• Remove the pistachio ice cream carton from the freezer. Soften outside at room temperature till slightly soft but not melting (about 10 minutes).

• You can stir with a spoon until smooth and soft.
• Remove the frozen bowl from the freezer. Spoon the ice cream into the bowl, pressing into the bottom and the sides of the bowl to make the outer layer of the watermelon skin. Smoothen with the spoon. If you find the ice cream melting, return the bowl to the freezer for a few minutes and then layer again.

• Return to freezer for about 1 hour for the pistachio layer to set and freeze completely.
• About 10 minutes before layering the vanilla ice cream (to make it look like the white pith of the watermelon skin), take the vanilla ice cream carton out of the freezer.
• Once the ice cream is malleable and soft, remove the bowl with the layered pistachio ice cream. Spoon the vanilla ice cream over the pistachio ice cream, to cover it completely and smoothly into a thin layer.

• Freeze again for about 30 minutes to an hour.
• Remove the strawberry ice cream from the freezer. Soften for about 10 minutes, stir with a spoon and mix in the mini chocolate chip morsels (to represent the seeds of the watermelon). Return to freezer for about 10 to 15 minutes.
• Remove the bowl layered with pistachio ice cream and vanilla ice cream from the freezer.
• Spoon chocolate chip studded strawberry ice cream over the layer of vanilla ice cream and fill the bowl completely till the top of the bowl; smoothen. Do not worry if it does not look neat, this goes to the bottom of the ice cream bombe, so it will not be visible to anybody.

• Cover the whole bowl with plastic wrap and keep in freezer for at least 6 hours or even overnight.

• At this stage, you can freeze this for up to 1 week and serve anytime.
• At the time of serving, take the bowl from the freezer and remove the plastic wrap.
• Place a well chilled serving plate over the top of the ice cream bowl.
• Turn it over so that the inverted bowl is resting on the plate.
• Cover the bottom of the bowl with a warm towel (dipped in warm water and squeezed well, the method I used) for a few seconds, just enough to release the frozen ice cream bombe.
• Try to tap the bowl on the plate to shake the bombe and if it does not release easily, use the towel method again till the bowl releases.

• Take care to see the ice cream is not melting too fast.  If so, return to freezer for a few minutes.
• Once the ice cream bombe is released onto the plate, return to freezer again to freeze thoroughly.
• Just before serving, remove from the freezer.
• Cut into wedges and serve immediately!!!

I am sharing this with #SaucySaturdays, simply #saucysaturdays.

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