watermelon ice cream cake

by amy on 3 August 2012

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? =)

while I don’t usually do step-by-step photos for recipes, i thought it might be helpful on this one. excuse the iPhone pictures, but that’s all i had on hand for process photos!

watermelon ice cream cake

serves 6-8, adapted from raising memories and makes + takes

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

directions

line the bottom of a springform pan with parchment paper or wax paper – for easy removal of the cake when it’s done.

for the green/rind layer: allow the green ice cream/sorbet to soften slightly. take small scoops of the ice cream + arrange  in a ring around the outside of the pan. take a spatula + smooth ice cream to form it into a ‘rind,’ about 1″ wide by 2″ tall. if the ice cream gets too melty, pop the pan in the freezer for 10-15 minutes to allow it to firm up, then continue reshaping. when you have your perfect rind, put back in the freezer + allow to harden completely.

for the white layer: allow the white ice cream/sorbet to soften slightly. repeat the process that you did with the green layer, except make it thinner, about 1/2″ wide. again, if it gets too melty, pop it in the freezer for a few minutes, then continue shaping it once it’s hardened back up. once it’s to your liking, put in freezer until hardened completely.

for the pink watermelon middle: allow the pink ice cream/sorbet to soften. transfer it to a medium bowl + mix in the chocolate chips. when evenly mixed, spoon the mixture evenly into the middle of the already-prepared “watermelon rind.” top decoratively with the remaining 1 tbsp chocolate chips, + return to the freezer until fully re-frozen.

when ready to serve, release the springform pan, cut into watermelon ‘wedges’ + enjoy!

print this recipe print this recipe

check out the rest of the Fabulous Foodie Fake-Out recipes!
Stephanie, our host, made Ice Cream Scoop Cookies
Ashton made Hot Fudge Sundae Cupcakes
Lisa made her Sand Dessert
Joan made Frozen Hot Chocolate
Mandy made Strawberry Pizza
Yvonne made Puff Pastry Sticky Buns

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{ 64 comments… read them below or add one }

51 Charlene@APinchofJoy August 11, 2012 at 4:44 pm

Coming over from foodie fakeout — What a fun idea for a get together! Those hot dog cookies are pretty awesome too!

52 Margot @ Coffee & Vanilla August 12, 2012 at 11:38 am

Love the idea!! I featured link to this recipe as Article of The Week, hope you don’t mind.

http://www.coffeeandvanilla.com/links/featured-articles/

53 amy August 12, 2012 at 7:10 pm

of course I don’t mind – i’m so flattered, thank you!

54 LeAndra August 25, 2012 at 11:33 am

I love seeing how well your “watermelon” turned out. It looks great! I have had a similar recipe for years (I think it came with a measuring bowl or something), but I never tried it. Now I feel a little more inspired to do so.

55 Cake Decorating made fun November 29, 2012 at 9:39 am

I just love how creative you are! This cake (next on my must bake list) is totally going to bring summer time back to my kitchen and make me forget it’s freezing outside :)

56 sierra mcneal January 28, 2013 at 2:41 pm

i love this recipie :) ))!!

57 the marine July 21, 2013 at 11:01 am

Are you able to supply much more information
on this?

58 Sandi August 20, 2013 at 2:06 pm

This was one of my daughter’s favorites. They wanted it every year for their birthdays. I can’t wait to try this! What size springform pan did you use? Thanks for the recipe.

59 amy August 20, 2013 at 2:07 pm

Hi Sandi, I used a 8″ springform pan, and I’d either use that, or a 9″ springform pan – both would work wonderfully. Hope you love this when you try it!

60 Danielle August 20, 2013 at 3:23 pm

Do you have to let it melt a bit before you transfer and make the skin, freeze and then
layer the white, freeze and then put the pink and chocolate chips…..

61 amy August 20, 2013 at 3:53 pm

Yes, Danielle. As stated in the recipe, you’ll let each layer completely re-freeze/harden before moving on to the next step/layer. So do the rind, then freeze. Do the white, then freeze. Do the pink, add the chocolate chips, then freeze. Hope that helps!

62 opera.com October 3, 2013 at 8:07 pm

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63 Idogs August 23, 2014 at 5:11 pm

How do you get it out of the tin

64 amy August 23, 2014 at 5:45 pm

When I released the springform pan, the ice cream cake easily released from the sides so I cut a slice and pulled it out with a spatula. If it’s seeming stuck, run a knife under hot water to warm up it, and run that along the outside of the cake to help release it first. Hope that helps!

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