Watermelon Ice Cream Cake
It was my sons birthday and I felt like making something fun for him with ice cream. Years ago I saw this being made on Better Homes and Gardens and I made a small version of it, but this time I made a larger one.
It looked fantastic. It is funny eating it as with every bite you expect it to taste like watermelon but it is vanilla ice cream.
It was a hit with the kids as well as the adults.
This is a fun cake to make and eat. The hardest part is the green layer, but once you get that right, the rest is easy.
It looked fantastic. It is funny eating it as with every bite you expect it to taste like watermelon but it is vanilla ice cream.
It was a hit with the kids as well as the adults.
This is a fun cake to make and eat. The hardest part is the green layer, but once you get that right, the rest is easy.
Recipe
Serves 12
4 litres vanilla ice cream (I like Blue Ribbon)
Green Food colouring, to tint
Red food colouring, to tint
1/3 cup dark chocolate chips
Mini Gelato Cones, to decorate
4 litres vanilla ice cream (I like Blue Ribbon)
Green Food colouring, to tint
Red food colouring, to tint
1/3 cup dark chocolate chips
Mini Gelato Cones, to decorate
Line base and sides of a 21cm round springform tin with baking paper. Put it in the freezer for 30 minutes.
Take 2 litres of the ice cream out from the freezer, set aside for 10 minutes to soften slightly. Put 1/2 of the ice cream (1 litre) in a large bowl (return the other 1 litre back to the freezer). Tint with a little green food colouring and mix it in well, add more food colouring until you have reached the desired colour. Don't over melt the ice cream, you still want it thick and creamy like ice cream should be.
Carefully and evenly spread the green ice cream onto the base and up the sides of your prepared tin to form watermelon rind. Freeze for 30 minutes.
Take 2 litres of the ice cream out from the freezer, set aside for 10 minutes to soften slightly. Put 1/2 of the ice cream (1 litre) in a large bowl (return the other 1 litre back to the freezer). Tint with a little green food colouring and mix it in well, add more food colouring until you have reached the desired colour. Don't over melt the ice cream, you still want it thick and creamy like ice cream should be.
Carefully and evenly spread the green ice cream onto the base and up the sides of your prepared tin to form watermelon rind. Freeze for 30 minutes.
Take out the remaining 1 litre of vanilla ice cream, place in a bowl and leave to soften for 10 minutes. Give it a good mix to make it thick and creamy. Evenly spread it all over the green layer. Return the tin back to the freezer and freeze for 30 minutes.
Take the remaining 2 litres of vanilla ice cream out of the freezer, set aside to soften for 10 minutes. Place ice cream in a large bowl, tint with a little red food colouring and mix it in well, add more food colouring until you have reached the desired colour. Stir in the chocolate chips. Don't over melt the ice cream, you still want it thick and creamy like ice cream should be. Spoon into the centre of the tin and smooth surface, take care not to mix the colours.
Cover, freeze overnight.
Cover, freeze overnight.
Place serving plate in the freezer for 30 minutes. Remove cake from tin and put on your cold serving plate.
Decorate with mini gelato cones.
Enjoy!
