Watermelon Bombe (Molded Ice Cream)

It has been wickedly, unfairly, ridiculously, unmercilessly H O T here the past week. We're talking 100+ degrees outside every. stinking. day. Wednesday I decide that I was going to take the kids to our local splash pad park.

I made everyone clean up bedrooms and then announced to them we were going to play in the sprinklers. Yes...mirth and joy abounded. Until Dancing Queen and Little Buddy came flying out of their room yelling, "THEY'RE GOOOOONE!!!!!!!"

What, you may ask, was missing? Why, swimsuits of course! They left them in their beach bags -- at their dad's house!

So instead of three grateful, excited baminos ready to beat the heat, I had on my hands three depressed, grumbly, disheartened children.

I had to do something, and fast! I piled them into the car and headed to the store. 5 quarts of ice cream and some saran wrap later, I served them this to much applause and smiling:

Watermelon Bombe (Molded Ice Cream)

2 quarts lime sherbert
1 quart fat free vanilla yogurt
2 quarts raspberry sherbert
3/4 to 1 cup milk chocolate chips

1. Find a metal, glass, or plastic 12 cup or larger mixing bowl (4 quart size). Place in freezer for 15 minutes, until cold. Remove from freezer. Line with plastic wrap, making sure that the plastic overhangs the bowl and that the plastic wrap is as smooth as possible (no wrinkles here folks).

2. Dump the lime sherbert into a clean mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula, spread an even, smooth layer of lime sherbert into the plastic-lined mixing bowl. This is your shell :D. Place the bowl into the freezer for 1 hour.

3. Remove the bowl from the freezer. The lime sherbert should be fairly firm to the touch. Place the vanilla frozen yogurt into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula spread an even layer over the lime sherbert. This is your rind :D. Place bowl back into freezer for 1 hour.

4. Remove bowl from freezer. Frozen yogurt should be firm to the touch. Place raspberry sherbert into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Fold in chocolate chips. This is your melon and the chips are the seeds :D. Use rubber spatula to make sure rasberry sherbert is smooth across the top.

5. Freeze watermelon bombe for at least 6 hours. To remove from mold place serving plate into freezer for 15 minutes. Remove plate and bowl of ices from freezer. Invert bowl onto plate and cover with a handtowel soaked in hot water for 30 to 60 seconds. Holding the plastic wrap with one hand, carefull lift the bowl off the ices with the other.

6. Place watermelon bombe back into freezer (still covered with plastic wrap) for at least 15 minutes, just in case the hot towel has melted any of the lime sherbert. Serve by cutting into slices.