Watermelon Ice Cream Cake

In a last-ditch effort to save summer, here is a cool treat that can fend off the fall.  I came across this lovely little recipe on Cara and Phoebe’s website Big Girls Small Kitchen.  It’s not too hard to make, well, actually, pretty easy, but it will require some time and attention for the commercial break length steps.

I remember having watermelon ice cream cake when I was a kid. On those ridiculously hot days, my Aunt and Grandma would put this together and serve it after dinner. It was delicious, affordable, and easy to do.  Give it a try before the weather turns!

Watermelon Ice Cream Cake

Makes about 20 servings

You can modify this recipe according to what you have. If your bowl is smaller, reduce the quantities; if larger, increase them. Just be sure to clear a space in the freezer for the bowl you choose, and make sure that space also fits whatever platter you serve the cake on. On the off chance that there are leftovers.


  • 3 cups green ice cream or sherbet
  • 2-3 cups lemon sorbet
  • 5 cups raspberry sorbet or sherbet
  • 1 cup mini chocolate chips


Clear a space in your freezer that will fit the bowl you’re using.  Leave the green ice cream out on the counter until it reaches an icing-like consistency. You want it to be easy to spread, but not at all liquidy.  Meanwhile, cover a 10-12 cup bowl with overlapping sheets of tin foil.

Spread the softened green ice cream evenly across the bowl. If it starts to slide down from the top edges, freeze it for 30 minutes or so, then press it into place. Freeze the bowl for about 2 hours, until the ice cream is quite hard.

While the green layer is chilling, soften the lemon sorbet. Spread a thin layer across the surface of the green ice cream, smoothing to cover it completely. Freeze again, until the lemon sorbet is hard.

Soften the raspberry sorbet and place it into a large bowl. Sprinkle in the chocolate chips and stir to distribute them evenly.

Remove the green and white watermelon cake from the freezer. Spoon the raspberry sorbet into the cavity and smooth the top. Cover with plastic wrap, then a tight layer of tin foil.  Freeze overnight.

When you’re ready to serve, invert the cake on a flat serving platter. Liftoff the bowl, then carefully peel off the foil. Smooth the cake with a plastic spatula dipped in warm water before. Serve immediately–quick! before it melts.

To store the cake, flip it back into the bowl in which you made it. Cover with plastic wrap and foil and freeze.
Photos and Recipe by Big Girls Small Kitchen, check out their site for more cool ideas!

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