Frozen Watermelon
3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
Line an 8-cup mold or mixing bowl completely with aluminum foil. Working
quickly, spread the vanilla ice cream 1 inch thick over the bottom and
sides of the bowl. (It'll probably slide down the sides a bit.)
Immediately place in the freezer and freeze for about 1 hour. When the ice
cream has become somewhat hard, but not frozen solid, spread it all the
way up the sides to the top of the bowl; then replace it in the freezer
for about 1 hour, until firm. Place the raspberry sherbet in a
medium-sized bowl and add the chocolate chips; blend until evenly mixed.
Place in the vanilla ice cream- lined bowl. Cover with plastic wrap and
freeze overnight, or until completely hard. When ready to serve, in a
small bowl, mix the green food color with the whipped topping until evenly
blended. Remove the mold from the freezer, remove the plastic wrap, and
invert onto a platter larger than the mold. Remove the mold and peel off
the foil. Spread the whipped topping evenly over the ice cream and serve
immediately, or freeze until the topping is firm, then cover and keep
frozen until ready to serve. Cut into wedges, just like fresh watermelon.
Yield: 10-12 Servings
Categories: Ice Cream, Desserts
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