Dawn over at By Sun and Candlelight had a luscious post (and photo) the other day. It reminded me of DQ's 5th ballerina b-day party when I made a watermelon ice cream cake.
I promised to share it once I located the party pictures. So here they are:
The Watermelon Ice Cream Cake
Here is the outside view of the cake...straight out of the bowl.
The top photo shows a close-up picture of the cake. Remember, it's made out of ice cream and melts quickly in October. Also, I went a little too thick on the vanilla rind.
Ingredients:
Green sherbert, rasberry sherbert, vanilla ice cream (or yougart), chocolate chips (or raisins), rounded bowl
Directions:
With a spoon you press the green sherbert ice cream down into the bowl and up against the sides of the bowl, making sure the bowl has a complete layer of green .
Next you layer the vanilla ice cream (or yougart) on top of the green sherbert.
Mix the chocolate chips (or raisins) into the rasberry sherbert. These are the "seeds" of your watermelon.
Fill in the rest of the bowl with the seeded-rasberry sherbert.
Chill in freezer until time to serve.
Before serving, float the bowl in a sink of lukewarm water. Turn the bowl upside down on serving plate. It should pop out. If not, place back in lukewarm water and trim edges with a butter knife until the watermelon cake frees itself.
Serve with b-day cake.
Enjoy.
Thank you Cay!! I just showed this post to my Crackerjack and he declared that THIS is the b.day cake for HIM! It will be *perfect* for August! Thank you for the link and kind words also. :)
Posted by: Dawn | April 12, 2006 at 02:06 PM
Cay, this looks so delicious! I am going to have to give it a try!
Posted by: Rebecca | April 12, 2006 at 09:00 PM
Oh, yum! The kids would love this - maybe next summer, when its warmer ( its autumn here now..) - and maybe I won't be on a diet then either!
Leonie
Posted by: Leonie | April 21, 2006 at 08:38 AM
Cay: This looks great! Tip: If you line the bowl with heavy duty plastic wrap (like freeze-tite) overhanging the edges before filling it with sherbet, you should be able to remove the cake without warming the bowl, which will keep things sliceable longer. I don't think foil would work--too brittle. If you only have regular plastic wrap, try a few layers for strength.
Posted by: Barbara | May 02, 2006 at 09:02 AM