Recipes and Cooking Cute Watermelon Bombe 4.7 (15) Add your rating & review A bowl and a simple layering technique transform sherbet and frosting into a cute watermelon dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 30, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 1 hr 15 mins Total Time: 1 day Servings: 8 Ingredients 1 cup white or vanilla frosting 3 - 4 drops yellow food coloring 1 pint lime sherbet or pistachio ice cream, softened 1 pint pineapple or white peach sherbet, or vanilla ice cream, softened ½ cup chocolate pieces 1 ¾ pint raspberry sherbet or strawberry or cherry chip ice cream, softened Directions Tint frosting with yellow and orange food coloring. Transfer frosting to a gallon-size re-sealable plastic bag. Snip a corner off of the bag about ½-inch from the bottom. Line a 1-1/2-quart freezer-safe bowl with plastic wrap. Freeze 30 minutes. Pipe frosting lines across the prepared bowl to resemble the watermelon rind lines. Freeze 30 minutes. Press the softened lime sherbet against the bottom and sides of the bowl, covering the frosting lines. Cover and freeze at least 1 hour or until firm. Spread pineapple sherbet evenly over lime sherbet layer. Cover and freeze at least 1 hour or until firm. Stir the chocolate pieces into the softened raspberry sherbet. Carefully spoon the raspberry sherbet mixture into the center of the sherbet bowl. Smooth the top. Cover with plastic wrap and freeze at least 8 hours or until firm. Before serving, uncover bowl. Place a serving plate on the bowl and invert. Carefully remove bowl and plastic wrap. Cut the bombe into wedges and serve immediately. Matthew Clark Rate it Print