“But you don’t really care for watermelon!” Jabber insisted, correctly. “But you like ice cream? Why don’t you have ice cream.”
I think I will have both!
“YUK!” Jabber made a disgusted look. “That sounds awful!”
Well, it’s not. It’s ice cream/sherbet and cake made to look like a watermelon. And it’s a pretty and unique dessert to serve when it’s 95 degrees outside (but serve it quickly before it melts).
Here is what you will need:
1/2 gallon lime sherbet (or if you are exotic and you can find it and/or you can AFFORD IT!, get pistachio ice cream. Oh, what the heck, get anything green in the ice cream/sherbet variety that you like and use it. I don’t care what you use! I just happen to find lime sherbet both available and affordable. And I already had it.)
1 quart of vanilla ice cream (you MIGHT need more. Since we like ice cream, I always get more than I need. Just in case. And if I don’t need it, then I can eat the rest. See how clever I am with my planning ahead?)
“Everybody can see. You are wearing what you have eaten!” Jabber interjected. I don’t think she meant that in a kind way, but I don’t have time to argue with her.
1/2 gallon raspberry sherbet (here again, I’m sure you won’t need the entire 1/2 gallon, but I doubt just a pint will do it. Use your own judgment. If you prefer strawberry ice cream, you can use that.)
slivered almonds OR chocolate wafer cookies broken into small pieces. (Hint: these are going to be watermelon seeds. If you don’t like seeds, you can skip these and have seedless watermelon. Or you can use chocolate chips. Entirely up to you.)
1 round white layer cake slightly smaller than the size of the top of the larger bowl
two Pyrex bowls which fit into one another (if your bowls are very large, you will need more ice cream! I used a medium and small Pyrex bowl)
Also note: These bowls need to be freezer-safe!
Directions:
Bake your cake and after it is cool, wrap half in foil and freeze.
Eat the other half. Or freeze it. Or feed it to the dog. (Note: no, Security did not have any.) Or your husband. Or your kids. Whatever you wish to do with it.
Line the inside of the larger bowl with wax paper—at least I used wax paper, but you might try plastic wrap. (Okay—let me advise you to use plastic wrap. Be sure you have plenty wrapped on the outside of the bowl, too.) Be sure you leave edges so you can remove the bowl when you are done making the watermelon!
Wrap the outside of the BOWL (the small bowl) in plastic wrap. Whatever you want to do. I think, in the past, I’ve done that too.
Carefully smooth lime sherbet all around the inside of the larger bowl—it will need to be somewhat softened so you can work with it, but not completely melted. I used the back of a large spoon and a small metal spatula.
Don’t worry if it isn’t perfectly done—we will make adjustments at the end so that no one will know. Except if you take photos and put them up on a blog. Which, of course, I’m doing. So YOU know. I am not a perfectionist.
“No kidding!” said Jabber, laughing hysterically.
Take another piece of wax paper and place it over the top of the larger bowl lined with sherbet. Then, carefully place the smaller bowl inside and lightly press down so that it fits over the sherbet and bowl. (This is where you could have just covered the smaller bowl with plastic wrap as I suggested above. But if you’re like me, you’ve forgotten to do that and have that wax paper cut and over the bowl already, so never mind.)
Wrap it all in a large piece of foil and place it upright in the freezer. I left mine to freeze overnight.
“Yeah, but that’s ka-buzz you din’ have the other ice creams to make it sooner.” Jabber had been watching.
This is correct and only the past hour or so have I had them. This thanks to TMWLH who went to TWO stores and carefully searched himself asked all the customers in the aisle and the freezer managers where he could find what I needed. I don’t blame him! Seems that Nashville residents were on an ice cream binge this weekend! (It is hot, so no wonder.)
The next day (or a few hours later or whenever it is convenient to you), remove the frozen bowls from the freezer.
Make sure you’ve left the vanilla ice cream out a bit first (for a while) so it is softened. Alternatively, if your MWLWY (Man Who Lives With You) or other unlucky ‘step and fetch it’ person, or even You, your very own self, has obtained said ice cream in 95 degree heat from the store, it WILL be soft! So immediately do this!
Heat up a couple of cups of water and pour into the inside bowl after you have removed the tin foil. (Save the foil.) Take a dishcloth and place it in the water in the bowl to heat and then carefully ‘run’ that around the upper part inside of the bowl. The bowl should release easily. Remove the bowl and the wax paper will peel right off the top of the lime sherbet.
There THAT was easy!
Spoon some of the vanilla ice cream on top of the lime sherbet. You are going to cover the lime sherbet with the vanilla ice cream. Use the back of a spoon and/or a metal spatula again to do this.
This time, I covered the smaller bowl outside with plastic wrap before setting it inside the larger bowl. (I am a slow learner, but I do learn. Eventually.)
Now, carefully push down lightly! Cover both bowls and the edge of the sherbet/ice cream in the saved foil and place back into the freezer, upright.
You’ll have to wait a while to finish this, so go have a snack. Eat the remainder of the other half of the cake you made.
What? You already ate it?! Well, go DO something. Make yourself useful! Don’t forget to put that raspberry sherbet in the freezer before it melts and makes a mess!
Take a nap. Iron. Write a blog post. Wait a minute……..
I’ve got to stop here. I’ll write the rest later. This because, you have forgotten already? I just put the bowls BACK IN THE FREZER but I forgot to put the vanilla ice cream away!
Geesh!
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Okay, it’s later. Time to think about garnish for the watermelon—how about some pretty strawberries scattered around it on the plate? Okay! Wash them and dry them carefully and then put them back in the fridge until right before you are serving dessert.
Get the raspberry sherbet out of the freezer and let it get a little soft. Run get the frozen bowls from the other freezer—what, you don’t have two freezers? I used to have three, but one died. We decided we didn’t really need three. Sometimes I do, though.
But that’s not important (to you, but it is to me).
Toasted slivered almonds is what I’m using as watermelon seeds. Get them at the ready. If you are using chocolate wafers, be sure you have chopped them roughly into watermelon seed size. Or thereabouts.
No, I don’t know how many. How seedy do you like your watermelon?
Now, heat some water again and pour it into the unwrapped upper bowl again and carefully dislodge the bowls. Mine came out nicely (it was wrapped with plastic wrap this time).
You can put the smaller bowl in the sink—you’re done with it. Scoop out the raspberry sherbet, mix in some slivered almonds, and then carefully fill up the cavity in the center.
Mix in some slivered almonds (or chocolate wafer chippy things that look approximately the size of watermelon seeds).
Beginning to look like a watermelon half, isn’t it?
Wrap the entire thing, bowl, ice creams and all with plastic wrap. Say “nitey-night’ to it and run it back to the other freezer.
Hold on, we’re almost done!
Go to bed!
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This part is entirely optional to the recipe. It’s just what I did. It had no bearing on how the cake came out, either. Only on how Security came out.
Wait! Get up! Security is pawing, backing, YELLING to go outside. Get up and let her out. It’s dark outside, so since she is 91 (human years), turn on the outside lights. Wait. For a long time. Go see what she is up to. She is sick. VERY sick. Get TMWLH up. Call the emergency veterinarian hospital. Drive 45 minutes across town at 11:30 (the midnight run) to get her to emergency. Wait until the vet does x-rays and comes to tell you they will have to pump her stomach. She will call if Security gets worse. Go home. Go to bed at 1:30 a.m. Get up at 6 when the vet calls to tell you Security is fine. Have TMWLH drive 45 minutes across town to get her and another 45 minutes home. Get ready for house guests and 16 people for supper. Watch Security like a hawk and make her plain white chicken and rice, which she won’t eat for a while. Luckily, take a 15 minute nap.
Continue on with the ‘show’………….
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(Now, the cake part is optional—but I like a bit of cake with my ice cream. If you don’t care to do the cake, you can simply remove the ice cream/sherbet on a plate.)
Remove the frozen watermelon and the cake half from the freezer, placing the cake half on top and turn upside down on a plate.
Now, spend about 45 minutes carefully trying to coax it out of the bowl. You can do this with a dishrag you continually heat and run around the outside of the bowl. You might try dipping almost all the bowl (sans the cake) into heated water for a few seconds. I didn’t, afraid I couldn’t turn it upside down again. Any way you can, but CAREFULLY, remove the watermelon cake from the bowl—or rather take the bowl off the top of the watermelon cake! Somewhere in the middle of this process, get the raspberry sherbet out of the freezer to soften a bit.
Okay? Remove any wax paper or plastic wrap from the ice cream/sherbet. Now, then, use a bit of the raspberry on the bottom portion of the watermelon around the cake to fill in……
Quick! Cover with plastic wrap and run it back into the freezer to harden. Put any remaining raspberry sherbet back in the freezer, too.
Wait a while. About 15 minutes before you plan to cover the raspberry with lime sherbet, remove the lime sherbet from the freezer.
Now, frost the raspberry with lime sherbet. To smooth out the lines and make it more uniform, place your hands over the plastic wrap and smooth it out. (If you wish to go all “arty” you can get out some green food coloring and carefully paint the watermelon with some stripes. I did not care to get all ‘arty’ this time.) Cover the entire plate and cake with plastic wrap and freeze until serving time.
Remove from freezer, remove plastic wrap, place strawberries around the base of the cake and serve.