Watermelon Ice Cream Cake

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You know what I find irresistible? Food that looks like something different than what it really is. It all started when I made these hot dog sugar cookies, + ever since then, when I see cupcakes that look like hamburgers, or macarons that look like piggies, I swoon with happiness. So, when Stephanie asked if I’d participate in her Foodie Fake-Out party, where we all post a recipe that looks/seems like something different than what it really is, I couldn’t wait to join!

Summertime screams watermelon to me, so I decided to make something watermelon-themed. After looking through tons of inspiration pictures, I opted for a watermelon ice cream cake, which uses 3 different types of ice cream/sorbet + chocolate chips, arranged to look like watermelon. (Side note: if you grew up with Friendly’s restaurants, like I did, it’s reminiscent of the wattamelon roll!)

I absolutely love the way this turned out, both appearance + flavor-wise (although how could you not love the flavor with all that ice cream!), but I have to be honest – it ain’t the easiest thing to make. It took some time, between shaping the layers + the re-freezing time, + a bit of creative/artistic energy.

Since most recipes I post are simple + easy, I have to tell y’all that this is a bit different than usual! I will say, I think the time + effort was definitely worth the end result – what do you think? =)

Watermelon Ice Cream Cake

A fun fake-out dessert that looks like a watermelon but is actually a delicious ice cream cake made with three different ice creams/sorbets and chocolate chips. It's reminiscent of Friendly's Wattamelon Roll and perfect for summer.

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Servings: 8 servings

Course: Dessert

Ingredients Method

Ingredients

  

• 1 quart green ice cream/sorbet – i used lime sherbet
• 1-2 cups of white ice cream/sorbet – i used vanilla frozen yogurt
• 1 quart pink ice cream/sorbet – i used raspberry sherbet watermelon-flavored would be ideal!
• 1/4 cup mini chocolate chips + 1 tbsp mini chocolate chips

Method

 

1. Line the bottom of a springform pan with parchment paper or wax paper for easy removal of the cake when done.
2. For the green/rind layer: Allow the green ice cream/sorbet to soften slightly. Take small scoops and arrange in a ring around the outside of the pan. Use a spatula to smooth into a 'rind' about 1 inch wide by 2 inches tall. If ice cream gets too melty, pop pan in freezer for 10-15 minutes to firm up, then continue reshaping. When perfect, return to freezer and allow to harden completely.
3. For the white layer: Allow the white ice cream/sorbet to soften slightly. Repeat the process, but make the layer thinner, about 1/2 inch wide. If it gets too melty, freeze briefly and reshape. Once shaped, freeze until hardened.
4. For the pink watermelon middle: Allow the pink ice cream/sorbet to soften. Transfer to a medium bowl and mix in the chocolate chips. Spoon the mixture evenly into the middle of the prepared 'watermelon rind.' Top decoratively with the remaining 1 tablespoon chocolate chips. Return to freezer until fully re-frozen.
5. When ready to serve, release the springform pan, cut into watermelon 'wedges', and enjoy!