This vintage-inspired frozen treat mimics the look of a ripe watermelon, complete with green rind, pink “fruit,” and mini chocolate chip “seeds.”
Molded in layers of lime, raspberry (or strawberry), and lemon sherbet or ice cream, this colorful no-bake dessert is a nostalgic crowd-pleaser and the perfect way to cool off during hot weather.
Whether you’re hosting a pool party, picnic, or just want something fun and fruity to beat the heat, this frozen bombe brings the wow factor without the fuss.
Why Make This Recipe?
- No-Bake & Kid-Friendly: No oven required, and fun for kids to help assemble.
- Retro Charm: Inspired by vintage ice cream parlor desserts from the 1940s
- Perfect Summer Dessert: Refreshing, light, fruity, and frozen; ideal for hot days.
- Make-Ahead Convenience: Perfect for social gatherings to prepare and freeze ahead of time, then just slice and serve.
- Customizable: Swap out flavors or make it dairy-free with sorbet or coconut milk alternatives or use ice cream instead of sherbet.
Tips for Watermelon Bombe Molded
- Use a Deep Mixing Bowl or Mold; A round mixing bowl (about 2.5 to 3 quarts) makes the perfect bombe mold. Line it with plastic wrap for easy removal.
- Soften Sherbet Before Spreading; Let each sherbet layer soften slightly so it’s spreadable but not melted. Spread evenly and refreeze between layers for clean lines.
- Use Mini Chocolate Chips for “Seeds.” : Fold the mini chocolate chips into the red sherbet layer. They mimic watermelon seeds and add texture
- Flavor Suggestions: Red Layer: Raspberry or cherry sherbet. White Layer: Lemon sherbet or vanilla ice cream. Green Layer: Lime sherbet or mint ice cream.
- Freeze Overnight; Once all layers are assembled, cover tightly and freeze at least 8 hours or overnight for best slicing.
- Dip to Unmold: To remove the bombe from the bowl, briefly dip the bottom of the bowl in warm water and invert onto a platter.
- Use a Hot Knife to Slice; Warm your knife under hot water, dry it off, and slice clean wedges through the frozen layers.
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Final Thoughts
This Watermelon Sherbet Bombe isn’t just dessert—it’s edible art!
With its layered colors and fun watermelon look, it’s sure to impress both kids and adults.
You can customize the sherbet flavors, swap in healthier alternatives, or even make individual mini versions for parties.
Whether you’re feeling nostalgic or just want to add a little whimsy to your summer table, this no-bake frozen dessert is as refreshing as it is eye-catching.
Frozen Dessert, Watermelon Bombe, Sherbet Recipe, Summer Treat, Vintage Dessert, No Bake Dessert, Fun With Fruit
Food Art, Sherbet recipes, Watermelon Bombe, Layered Sherbet Watermelon, Summer Ice Cream Dessert, Watermelon Sherbet Cake,
American
Yield: 12
Author: Claudia Lamascolo
Watermelon Bombe Molded Sherbet Recipe
Molded in layers of lime, raspberry (or strawberry), and lemon sherbet or ice cream, this colorful no-bake watermelon look-alike is sure to please!
Prep time: 20 MinInactive time: 4 HourTotal time: 4 H & 20 M
Ingredients
- Here’s all you have to do: (note you can use sherbet or ice cream of choice, just choose your favorite flavor by colors)
- 1 half-gallon size of lime sherbet or pistachio ice cream
- 1 half-gallon size of raspberry sherbet, cherry or strawberry ice cream
- 1 half-gallon size of lemon sherbet or coconut ice cream, or vanilla ice cream
- 1 bag of miniature chocolate chips ( you will use around 1/2 cup)
- 2 medium-sized freezer-safe bowls (this will make two)
- 1 package of plastic wrap
Instructions
- Line the bowl with plastic wrap, leaving the sides long on all sides to fold up when you’re going to store this.
- I put each of the sherbets in the microwave for around 35 seconds, as I am using it, keep frozen until ready for each color.
- Starting with lime.
- Line the bowl with lime sherbet around 1 inch thick all around the inside of the bowl.
- Place in the freezer.
- Mix the white color you’re using, that’s the second layer.
- Place back in the freezer.
- The last layer is red.
- Put the raspberry sherbet in the microwave for 35 seconds.
- Mix the sherbet with 1/2 cup or more, if you like, of the miniature chocolate chips (those will look like the watermelon seeds).
- Take the bowl out of the freezer and add to the middle all the raspberry chip sherbet.
- Fold up the saran wrap after smoothing out the top with a spatula and cover.
- Place back in the freezer until firm.
- Unmold, taking off the plastic, and flip out onto a platter and slice into wedges.
- When you slice this in wedges, it will look like watermelon slices. Such a fun dessert to serve! Enjoy!
Notes
Tips for Watermelon Bombe Molded
- Use a Deep Mixing Bowl or Mold; A round mixing bowl (about 2.5 to 3 quarts) makes the perfect bombe mold. Line it with plastic wrap for easy removal.
- Soften Sherbet Before Spreading; Let each sherbet layer soften slightly so it’s spreadable but not melted. Spread evenly and refreeze between layers for clean lines.
- Use Mini Chocolate Chips for “Seeds.” : Fold the mini chocolate chips into the red sherbet layer. They mimic watermelon seeds and add texture
- Flavor Suggestions: Red Layer: Raspberry or cherry sherbet. White Layer: Lemon sherbet or vanilla ice cream. Green Layer: Lime sherbet or mint ice cream.
- Freeze Overnight; Once all layers are assembled, cover tightly and freeze at least 8 hours or overnight for best slicing.
- Dip to Unmold: To remove the bombe from the bowl, briefly dip the bottom of the bowl in warm water and invert onto a platter.
- Use a Hot Knife to Slice; Warm your knife under hot water, dry it off, and slice clean wedges through the frozen layers.
Make sure you have dome-shaped bottom freezer-safe bowls.
You don’t want a flat one as the dome looks much prettier unmolded.
I always make two out of this recipe, so I take one wherever we go and leave one at home!
This is such a pretty idea and treat for any party. It’s so easy, I have to wonder why I never tried this before. I had seen it in many photos through the years, made in all different ways. It took me maybe 15 minutes to assemble.
Nutrition Facts
Sodium (milligrams)
194 mg
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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