After a traditional summer meal of hot dogs, hamburgers, potato salad and baked beans, you want to have a dessert that adds the perfect finishing touch. If you think apple pie ala mode, put that thought aside and try something different. Make an ice cream watermelon.
Instructions
1. Spread 1 qt. of softened lime sherbet in a 2 qt. bowl, making sure the layer is about a 1/2 inch thick. Cover lime sherbet tightly and put in freezer until well set, at least 4 hours.
2. Take lime sherbet out of the freezer, uncover and spread one quart of softened vanilla ice cream over sherbet. The vanilla ice cream must be 1 inch thick. Freeze for about four hours.
3. Soften 1 quart of raspberry sherbet. Mix with 3/4 cup of chocolate chips. Take the bowl out of freezer when the time is up and fit the raspberry sherbet into the vanilla ice cream mold.
4. Cover bowl and freeze again for three hours. Remove from freezer and put the bowl in warm water in a sink for a minute. Turn upside down onto a serving platter. Slice and serve the ice cream watermelon.
Tags: lime sherbet, vanilla cream, cream watermelon, inch thick, raspberry sherbet