Best 3 Watermelon Ice Cream Cake Recipes
Watermelon ice cream cake is a refreshing and delicious summer treat that is perfect for any occasion. It is made with layers of juicy watermelon, creamy ice cream, and crunchy cookies, and is sure to be a hit with everyone who tries it. With its beautiful presentation and mouthwatering flavors, this cake is the perfect way to cool down on a hot day or enjoy a special celebration.
Here are our top 3 tried and tested recipes!
DEEP DISH WATERMELON ICE CREAM CAKE
Not only are ice cream cakes the perfectly refreshing summer dessert, they're extremely easy to make at home. "This recipe is one of my favourites for birthday parties or potlucks," says Chef Tom Filippou, Executive Chef for President's Choice Cooking School. "The cake's bright colour and watermelon flavour make it a huge crowd pleaser.
Provided by Mary Jenny
Categories Ice Cream
Time 1h40m
Yield 1 person, 1 serving(s)
Number Of Ingredients 5
Steps:
- Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
- Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
- Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
- Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
- Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
- More recipe ideas are available online at pc.ca.
DEEP DISH WATERMELON ICE CREAM CAKE
Categories Cake Dessert Picnic Kid-Friendly Frozen Dessert Watermelon Summer Chill
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle. 2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes. 3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer. 4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined. 5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes. More recipe ideas are available online at pc.ca.
WATERMELON ICE CREAM CAKE
My dad used to make this for every bbq we had at our house and i just loved it so much that i now do it for my own! Its easy and fun and so refreshing. Try using an oval shaped bowl to get that long water melon look instead of the round.
Provided by Deneece Gursky
Categories Ice Cream & Ices
Number Of Ingredients 3
Steps:
- 1. Wrap the inside of a medium mixing bowl with a thick layer of plastic wrap.
- 2. Spread a thick layer of pistachio or mint ice cream in bowl, covering the bottoma and the sides. Cover entire inside of bowl. Make sure ice cream is packed tight against entire bowl and put the bowl in freezer while you get the sorbet ready.
- 3. In a large bowl combine sorbet and chocolate morsels being very careful doing so.
- 4. Spread the sorbet over the ice cream already molded to bowl. Smooth off the top.
- 5. Cover bowl with tinfoil and freeze for several hours or overnight.
- 6. To remove cake from mold, invert bowl onto plate and carefully lift bowl. Carefully remove plastic wrap from cake. Use a flat metal spatula dipped in water to smooth the surface of the cake.
- 7. To cut the cake: Using a sharp kniofe dipped in warm water, make first slice thru center, then two more slices on each side (5 vertical slices) Now make one horizontal slice thru the center and you will have 12 slices.
- 8. NOTES: This can be made up to a week in advance if wrapped tight and frozen. When ready to serve allow to thaw at room temp for about 10 min. You can also add a layer of lemon or pineapple sherbet or sorbet in between the green and red to add the whitish layer that is in an actual watermelon. You can add morsels after slicing, to each piece individually if you prefer Make it a cantelope! Use orange sherbet instead of the strawberry..
Tips:
- Select ripe and juicy watermelon for the best flavor. A personal-sized watermelon will make a 6-inch cake.
- To easily scoop out the watermelon balls, cut the watermelon in half lengthwise. Then, use a melon baller to scoop out the balls. If you don't have a melon baller, you can use a spoon.
- If you are using an ice cream maker, follow the manufacturer's instructions for churning the ice cream. If you are not using an ice cream maker, you can freeze the ice cream in a covered container for at least 4 hours, stirring every 30 minutes.
- To make the graham cracker crust, you can either crush the graham crackers in a food processor or by hand in a resealable plastic bag. You can also use a store-bought graham cracker crust.
- To assemble the cake, start by placing the watermelon balls in a single layer on the bottom of the prepared pan. Then, top with a layer of ice cream. Repeat the layers until all of the ingredients have been used.
- Freeze the cake for at least 4 hours before serving. You can also freeze the cake for up to 2 months.
Conclusion:
Watermelon ice cream cake is a refreshing and delicious summer dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant colors and sweet flavor, this cake is sure to be a hit at your next party or gathering.
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