Watermelon Bombe

Around 10 years ago I saw a Martha Stewart recipe for a Watermelon Bombe in my mom’s subscription to Martha Stewart’s Living Magazine.  I was in love!  Problem was, I could not find Pistachio or Watermelon ice cream, nor did I own a metal bowl.  Since then, my dream of the Watermelon Bombe recipe has blossomed and grown into a new dream.  Now I want a Watermelon Bombe that is processed free, since I have given up all processed sugar.  This recipe has no artificial flavors or colors and is all natural.  Most importantly, it tastes amazing, and I can eat it for breakfast.  IT IS THAT HEALTHY!

 

This recipe is incredibly easy but involves some prep.  Make 3 ice creams 2 nights ahead, assemble, freeze in between layers, and devour!  I learned a couple of things with this dessert.

1)The definition of a bombe is a frozen dome-shaped dessert

2)The Vodka trick really does work!  For the full effect, use 3 tablespoons of vodka per ice cream.  I didn’t use more than 1 tablespoon per ice cream because I was serving this to kids and adults together–don’t want to upset any parents!

Either way, this does not mean you are off the hook for stirring the layers together!  Stirring also keeps the ice cream from freezing solid.  If you want more info on how this works, there are lots of bloggers out there who talk about it.  To name a few: David Lebovitz, Meskarune, and asweetspoonful.

3)I really love sorbet and avocado together.  It makes every ice cream cake layer creamy and delicious!

Nutritional Benefits:  Vitamin A, C, B-6, Magnesium, Calcium, Potassium, omega-3, omega-6, protein, fiber, and (a little bit of) iron

Step by Step

1) Cube 2 Watermelons and put in freezer size plastic bags overnight

2)Make the avocado ice cream:  Puree the avocado ice cream ingredients listed below until smooth and creamy in a food processor.  Then, line a freezer safe container in plastic wrap, transfer puree to container and  stir every hour until completely frozen.

3 avocados
13.66 fl oz can of full-fat coconut milk (about 2 cups-use the whole can)
3 bananas
3 tbsp coconut nectar
1/4 cup maple syrup
1 tsp vanilla
1 tsp vanilla paste
1/4 tsp nutmeg
dash of cardomom
1 tsp lime
1 tbsp vodka

3)Make the Orange Ice Cream:  Puree the orange ice cream ingredients below until smooth and creamy.  Then, line a freezer safe container in plastic wrap, transfer puree to container and  stir every hour until completely frozen.

3 cups OJ
1/4 cup + 2 Tbsp maple syrup
2  cans of full-fat coconut (just use the fat topping part–I usually have good luck with the Thai brand separating correctly)
1 tbsp vodka

4) Make the watermelon sorbet:  Puree the all the ingredients below aside from the cacao nibs (watermelon cubes, vodka, and maple syrup) until smooth and creamy in a food processor.  Once processed, add the cacao nibs and mix by hand.

2 cubed frozen watermelons
2 Tbsp vodka
3/8 cup maple syrup
1 lime (juice only-about 2 Tbsp)
1/2 cup cacao nibs (I love Navitas!) Don’t put the cacao nibs in the food processor!

*If you do not care about this recipe being vegan, an egg white per layer will emulsify and help it stay softer if you need to make it ahead of time.  If you are vegan and need it to last a couple of days, use arrowroot powder.

Then, line a freezer safe container in plastic wrap, transfer puree to container and  stir every half hour until completely frozen, or use an ice cream maker.

The next day:

1)Put plastic wrap on a pre-frozen 3.5 Qt metal bowl, press the avocado banana ice cream into the bowl.  Freeze for 1-2 hours to harden the layer.

2)Once the avocado banana ice cream is frozen, press the orange ice cream layer in the bowl.  Freeze for 1-2 hours to harden the layer.

3)Lastly, add the watermelon sorbet and pack it in!  Freeze until frozen completely.  Usually this is another 2-3 hours.

Once you know its frozen, its time to remove the metal bowl!  You will have some plastic lines in it, which you can leave if you want! I took a spatula to the side and gently smoothed out the lines.

 

 

 

 

 

 

That’s it!  This was so good. I made it for Labor Day weekend and shared it with friends.  Cheers!