Watermelon Bombe Cake

Directions

1. 1
   Wrap the inside of a metal bowl, that holds about 12 cups, in plastic wrap. Get all of the sides so none of the ice cream touches the metal.
2. 2
   Place the bowl in the freezer for 15 minutes.
3. 3
   With an electric mixer, beat the lime sherbet on high until it's soft enough to spread. Add in a few drops of green food coloring if you prefer it stronger in color.
4. 4
   Spread an even layer of the lime sherbet in the metal bowl with a spatula, but leave a dome shape in the middle to be filled with raspberry sherbet. Place the bowl back in the freezer for 20 min.
5. 5
   Beat the vanilla ice cream on high until soft and then spread a thin, even layer over the lime sherbet. Place the bowl back in the freezer for at least 15 minutes.
6. 6
   Do the same steps with the raspberry sherbet, adding a few drops of red food coloring.
7. 7
   Add in the chocolate chips and beat on high until the sherbet is soft.
8. 8
   Fill the rest of the bowl with the raspberry or pink sherbet and place in the freezer, overnight, until it's completely hardened.
9. 9
   When the sherbet is frozen, remove by turning the bowl upside down on a cutting board. Take off the plastic wrap and then slice your adorable watermelon sherbet bombe cake like a normal watermelon!