Dessert Recipes
Icy Watermelon
Yield: 10 to 12 servings
Ingredients
- 3 pints vanilla ice cream, slightly softened
- 3 pints raspberry sherbet, softened
- 1/2 cup (3 ounces) miniature semisweet chocolate chips
- 14 drops green food color
- 2 cups frozen whipped topping, thawed
Instructions
- Line an 8 cup mold or mixing bowl completely with aluminum foil.
- Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It may slide down the sides a bit.)
- Immediately place in the freezer and freeze for about 1 hour.
- When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm.
- Blend the raspberry sherbet and chocolate chips in a medium-size bowl until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard.
- When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
- Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil.
- Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve.
- Cut into wedges, just like fresh watermelon.