WATERMELON ICE CREAM BOMBE

1 quart lime sherbet, slightly softened
1 cup vanilla ice cream
1 quart raspberry sherbet
1/2 cup semisweet mini chocolate chips

Let the lime sherbet soften for 5 minutes on a counter. Line a 2-quart bowl with plastic wrap so it overhangs the side of the bowl by at least 1 inch. Spoon the sherbet into the bowl, pressing it into the bottom and up the side with the back of a spoon to form a smooth layer. Place in the freezer for 20 minutes to firm up.

Let the vanilla ice cream soften for 5 minutes. Use a large spoon to smooth it over the lime sherbet in a thin layer. Place in the freezer for another 20 minutes to firm up.

Let the raspberry sherbet soften for 5 minutes. Spoon it into a large bowl and mix in the chocolate chips. Spoon this into the bowl containing the lime sherbet and vanilla ice cream so that it fills the remaining space and comes to the top of the bowl. Smooth the top and cover with plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO SERVE:
To unmold, remove the plastic from the top of the bowl. Gently tug at the overhanging plastic lining the bowl to loosen the ice cream. Place a serving platter over the bowl, invert and shake to release. Peel away the plastic, cut into wedges and serve immediately.

Servings: 8
Adapted from Source: Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, Parfaits, Mousses, Puddings, and More by Lauren Chattman