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watermelon ice cream cake

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


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


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!

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