Deep Dish Watermelon Ice Cream Cake Recipes

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DEEP DISH WATERMELON ICE CREAM CAKE



Deep Dish Watermelon Ice Cream Cake image

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

2 (946 ml) containers pc ice cream shop flavours watermelon crunch ice cream
2 (350 g) packages pc eat the middle first cookies
250 ml whipping cream
1/4 cup ml icing sugar
1 tablespoon candy sprinkles

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



DEEP DISH WATERMELON ICE CREAM CAKE image

Categories     Cake     Dessert     Picnic     Kid-Friendly     Frozen Dessert     Watermelon     Summer     Chill

Yield 6 servings

Number Of Ingredients 5

2 tubs (946mL each) PC Ice Cream Shop Flavours Watermelon Crunch Ice Cream
2 pkgs (350 g each) PC Eat the Middle First Cookies
1 Cup (250 mL) 35% whipping cream
¼ cup (mL) Icing sugar
1 tbsp (15 mL) Sprinkles

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 CAKE



Watermelon Cake image

No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
1 package (3 ounces) watermelon gelatin
1-1/4 cups water
2 eggs
1/4 cup canola oil
2-1/2 cups prepared vanilla or cream cheese frosting, divided
Red and green gel food coloring
Chocolate chips

Steps:

  • In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.

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.

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