Watermelon Bombe

Watermelon Bombe might be just the side dish you are searching for. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 301 calories. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Many people made this recipe, and 157 would say it hit the spot. It is brought to you by Taste of Home. It will be a hit at your Summer event. If you have green food coloring, vanillan ice cream, strawberry ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. This recipe is typical of Central American cuisine. Overall, this recipe earns a not so super spoonacular score of 27%. Try Watermelon Bombe, Watermelon Bombe Dessert, and Frozen Cardamom Bombe with Watermelon-Cantaloupe Center for similar recipes.

Servings: 8

Preparation duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm. In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight. Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 8 servings. Originally published as Watermelon Bombe in Simple & DeliciousJuly/August 2008, p37 Nutritional Facts 1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line a 2-qt. freezer-safe bowl with plastic wrap.

2. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm.

3. In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight.

4. Remove from the freezer and invert onto a serving plate.

5. Remove bowl and plastic wrap.

6. Cut into wedges.

Nutrition Information:

covered percent of daily need