Watermelon ice-cream cake
Nici Wickes' shares her mum's famous watermelon ice-cream cake recipe, which is legendary in their family! It’s so popular with the grandchildren and a bit of fun for the oldies too
Feb 07, 2017 12:22am- Makes 1
- 24 hrs preparation
- 4 hrs marinating
This recipe first appeared in New Zealand Woman's Weekly.
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ingredients
- 2 x 2L tubs vanilla ice cream
- few drops green food colouring
- few drops red food colouring
- 1 cup dark chocolate buttons or chips
method
- 1
You will need a bowl measuring 28cm across and 12cm deep – about the size of a soccer ball split in half. Place it in the freezer for 30 minutes.
- 2
Soften three-quarters of a tub of ice cream and add the green colouring, mixing well. Work quickly so it doesn’t get too soft. With clean hands, mould the ice cream into a 2cm-thick layer, covering the inside and bottom of the chilled bowl. This is the melon “skin”. Return to the freezer until frozen.
- 3
The next layer forms the white “rind”. Soften about half a tub of ice cream and mould over the green layer to about 2cm total thickness. Return to the freezer.
- 4
Soften the remaining ice cream, adding enough red colouring for it to look like watermelon. Mix in chocolate buttons for “pips”. Fill the cavity of the bowl with the mixture. Cover with cling film and freeze for 4 hours or overnight. You now have half a watermelon!
- 5
Remove from the freezer 15 minutes before serving, then tip onto a plate. If it sticks, place a hot tea towel around the bottom of the bowl briefly, then lift off.
- 6
Slice and see the wonder in children’s eyes.
notes
- You can make this in one day or take a couple, but be sure each layer is completely frozen before you start the next. - Reduce the size if you think it’s too big. However, leftover ice cream can easily be refrozen.