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Operation Watermelon Bombe - Successful!

Remember this post about watermelon? Well, it inspired me to make my own version of Martha Stewart's Watermelon Bombe!

Second City Soiree's Simplified Watermelon Bombe
Serves about 8

You will need:
2 pints pistachio ice cream
1 pint vanilla ice cream
2 pints watermelon sorbet or gelato
Angel food or sponge cake
Chocolate wafers or similar cookie (I used 5 chocolate pizzelles)
3 quart metal bowl
Food coloring
plastic wrap

If you live in Chicago, all can be purchased at the brand new Whole Foods of Ridiculous Proportions off of North Avenue.

How to do it:
1) Line the inside of the metal bowl with plastic wrap, and put in freezer.

2) Soften 2 pints of pistachio ice cream. You can either do this in a mixer or just let it stand on the counter until it's soft. My pistachio ice cream was almost white, so I stirred in 5 drops green food coloring. Spread around the inside of the bowl in an even coat. Freeze until hard.

3) Soften 1 pint vanilla ice cream. Spread over the pistachio layer. Freeze until hard.

4) Soften 2 pints watermelon gelato or sorbet. I used Whole Food's watermelon sorbet, which turned out to be more like a gelato. I added three drops of red food coloring. Chop up a chocolate wafer into small, watermelon seed shaped pieces.  Fold gently into the gelato, so as not to break up the pieces. Pack into the center of the mold, but leave an inch or two of room at the top. Freeze until hard.

5) Slice about 1.5" of an angel food cake lengthwise and press it down on top of the watermelon layer.  Depending on the size of the cake, you might have to trim the edges. Freeze at least 30 minutes.

6) When ready to eat, invert the bowl over a plate. It should pop right out, but if it doesn't, use a hot towel or hairdryer to heat up the bowl while inverted. Peel off the plastic wrap, slice with a hot knife, and eat! :D


YUM! Thanks to my friend Chris for snapping this photo, as I forgot to bring my camera to his house.

Why I think this recipe is better than some of the others out there
Well, I love Martha, but hers is just too complicated. With so many quality ice cream brands on the market, I see no reason to make your own unless you want the experience of doing so.  Same thing with the sponge cake.

On the other hand, her recipe is far superior to some others that call for fruity sherbets (i.e. lime for the outer layer) and chocolate chips in place of chocolate wafers. Her ice cream suggestions are much tastier, and I personally don't care for frozen chocolate chips. Also, the cake layer is genius, as it soaks up the melted ice cream as you're eating it.

You can do this!  It's super easy.  The photo above shows my first attempt, which I think turned out really well!  I have a feeling that ice cream bombes are going to be my new "thing" when asked to bring dessert to a party...

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Reader Comments (6)

This is gorgeous, Jen! I will have to try it myself someday.

And by the way, that Whole Foods is really ridiculous (and ridiculously awesome). I've already had dinner there twice (I've only tried two of their six restaurants though, so I need to go back a few more times). Who knew that the new hot place to go on a dinner date or get wine flights and a cheese plate would be the grocery store?!

June 9, 2009 | Unregistered CommenterRachel

I was just saying to someone the other day, that this Whole Foods cuts out the period between meeting someone and the first date. For instance, if you see someone in the dairy aisle and they seem interesting, all you have to do is invite them to have a drink in the wine section. Viola! No first date jitters!

This was a fantastic way to finish the evening. Well packed together too. I was very impressed that it continued to look like a piece of watermelon all the way through the consumption experiance.

June 11, 2009 | Unregistered CommenterDan

Thanks so much for the fabulous idea! I just finished making one to serve tomorrow. Although, I will tell you, Whole Foods on Ashland does not have Watermelon Sorbet, nor does Jewel or Trader Joe's! There was too much Friday traffic so I didn't feel like making the trek down to North Ave. So, I used Raspberry for my watermelon layer. Hope it works!

June 12, 2009 | Unregistered CommenterKim

Thanks Kim! I think raspberry will be just fine. Before I remembered to check out the Huge Whole Food's gelato counter, I stood in front of the frozen section considering raspberry, passion fruit, or hibiscus sorbets. Any red or pink colored flavor will do. Let me know how yours turns out!

June 13, 2009 | Registered CommenterJen @ SecondCitySoiree

Hey Jen! I made a watermelon bombe last year for the 4th and again this year. I went with the raspberry sorbet and it worked very well. Last year I used pistachio ice cream for the outer layer and I really liked it. I tried out lime sorbet this year, but prefer the pistachio. Unfortunately here in Marion I was unable to find "plain" pistachio ice cream so I used Ben and Jerry's Pistachio pistachio ice cream and picked out all the pistachios... I have a picture on facebook.

July 5, 2009 | Unregistered CommenterPam Schulz

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