Best 7 Watermelon Bombe Dessert Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the refreshing and delightful world of watermelon bombe desserts, a culinary masterpiece that combines the natural sweetness of watermelon with a creamy and velvety filling. This frozen dessert is perfect for any occasion, whether it's a summer barbecue, a festive party, or an intimate gathering with friends and family. With a vibrant presentation and a symphony of flavors, the watermelon bombe dessert is sure to impress your guests and create lasting memories. Discover the secrets to crafting this extraordinary dessert, from selecting the perfect watermelon to mastering the art of creating a smooth and luscious filling. Dive into the world of watermelon bombe desserts and embark on a journey of culinary exploration.

Let's cook with our recipes!

25 BEST WATERMELON DESSERT COLLECTION



25 Best Watermelon Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Watermelon Sorbet
Watermelon Granita
Strawberry Watermelon Popsicles
Watermelon Slice Cookies
Chocolate-Covered Watermelon Bites
Easy Watermelon Cupcakes Recipe
Watermelon Milkshakes
Easy Watermelon Ice Cream
Watermelon Chia Parfait
Watermelon Pizza
Watermelon Lemonade
Homemade Sour Watermelon Fruit Chews
Watermelon Bites with Cream Cheese Whipped Cream
Sicilian Watermelon Pudding (Gelo di Melone)
4-Ingredient Watermelon Cherry Slushies
Watermelon Basket
Watermelon Smoothie (2-Ingredients)
Watermelon Pie
Watermelon Cake Pops
Watermelon Yogurt Pops
Watermelon Ice Cream Floats
Watermelon Mousse
Watermelon Mango Floats
Frozen Watermelon-Lime Bars
Dark Chocolate Watermelon

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a watermelon treat in 30 minutes or less!

Nutrition Facts :

WATERMELON BOMBE



Watermelon Bombe image

Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 pints pistachio ice cream
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake

Steps:

  • Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
  • Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
  • Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
  • Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
  • To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

WATERMELON BOMBE DESSERT



Watermelon Bombe Dessert image

When cut, this sherbet dessert looks like actual watermelon slices-complete with seeds. It is fun to eat and refreshing, too. -Renae Moncur, Burley, Idaho

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

About 1 pint lime sherbet
About 1 pint pineapple sherbet
About 1-1/2 pints raspberry sherbet
1/4 cup miniature semisweet chocolate chips

Steps:

  • Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.

BROWNIE BOMBE



Brownie Bombe image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the baking sheet
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large eggs
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 quart chocolate ice cream, softened
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more in a shaker or sifter, for serving
1/2 cup hot fudge, warmed slightly
1/3 cup chopped walnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
  • Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
  • Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
  • Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
  • For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
  • Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
  • Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
  • Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
  • In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
  • Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
  • Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

WATERMELON SORBET



Watermelon Sorbet image

Choose the ripest watermelon available. Use this sorbet to make our Watermelon Bombe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 3

1 cup sugar
1 tablespoon white creme de menthe, or Campari (optional)
3 cups ripe watermelon flesh

Steps:

  • Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
  • Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
  • Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

WATERMELON BOMBE



Watermelon Bombe image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the bowls
3 boxes vanilla mousse mix (for 6 cups prepared mousse), such as Dr. Oetker
2 1/4 cups whole milk
15 cups cubed seedless watermelon (about 1/2 medium watermelon)
1 1/2 cups sweetened condensed milk
3/4 teaspoon red gel food coloring
1 1/2 cups mini semisweet chocolate chips
Watermelon Mirror Glaze, recipe follows
1/2 cup light corn syrup
One 3-ounce packet melon flavored gelatin, such as Jell-O Melon Fusion
1 cup good-quality white chocolate discs, white candy melts or white chocolate chips
1/3 cup sweetened condensed milk
1 drop yellow gel food coloring
15 drops green gel food coloring

Steps:

  • Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
  • Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
  • Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
  • Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
  • Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
  • When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
  • Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
  • Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
  • Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

WATERMELON BOMBE



Watermelon Bombe image

Make and share this Watermelon Bombe recipe from Food.com.

Provided by Hadice

Categories     Frozen Desserts

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 5

2 pints pistashio ice cream
1 pint vanilla ice cream
1 quart watermelon sorbet
4 chocolate wafers, broken into 1/4 inch pieces
1 prepared six-inch round layer vanilla sponge cake

Steps:

  • Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
  • Place the bowl the in freezer for 10 minutes.
  • Chill the bowl of an electric mixer.
  • Place pistachio ice cream in the chilled mixing bowl.
  • Using the paddle attachment, beat on low for about 30 seconds.
  • Remove the mold from the freezer.
  • Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
  • Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
  • Place vanilla ice cream in the chilled mixer bowl.
  • Beat on low speed until spreadable, about 30 seconds.
  • Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
  • Clean mixing bowl and return to freezer for 30 minutes more.
  • Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
  • Fold in wafer pieces.
  • Remove mold from freezer.
  • Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
  • Cover sorbet portion with sponge cake; trim cake if necessary.
  • Return mold to freezer until completely hardened.
  • To serve, place a serving plate upside down on top of the mold.
  • Holding plate against the mold, invert both.
  • Place a hot wet kitchen towel over the mold.
  • Remove the metal bowl.
  • Immeaditely before serving, remove the plastic wrap.

Nutrition Facts : Calories 303.8, Fat 9.2, SaturatedFat 5.3, Cholesterol 70.4, Sodium 164.9, Carbohydrate 52, Fiber 0.8, Sugar 29.8, Protein 4.7

Tips:

  • Choose a ripe, chilled watermelon. This will ensure that your bombe is nice and cold and has the best flavor.
  • Use a sharp knife to cut the watermelon. This will help you get clean, even cuts.
  • Work quickly when assembling the bombe. The ice cream will start to melt if you take too long.
  • Freeze the bombe for at least 4 hours before serving. This will give it time to set properly.
  • Garnish the bombe with fresh fruit or mint before serving. This will add a pop of color and flavor.

Conclusion:

The watermelon bombe is a refreshing and delicious dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a little planning, you can make this show-stopping dessert that will impress your guests.

Related Topics