Watermelon Ice Cream Cake
This ice cream cake is as refreshing as it is delicious! The perfect summer treat!
Equipment
- Springform pan
- Spatula
Ingredients
- 14 oz pistachio ice cream (or mint)
- 10 oz plain frozen yogurt (or vanilla ice cream)
- 14 oz strawberry ice cream
- 1/4 cup chocolate chips
Instructions
- All of the ice cream must be a bit thawed before starting. Once the pistachio or mint ice cream is soft, start by distributing small portions along the edge of a springform pan. Using a spatula, spread the ice cream evenly around the edge. Once finished, place the pan in the freezer for a few minutes. It's important that the outermost layer is frozen before continuing to the next step.
- Follow the same procedure for the frozen yogurt or vanilla ice cream: Spread a small portion alongside the green layer, and place the pan in the freezer for a few minutes if the ice cream starts to melt. If done quickly in a cool room, these first two steps can of course be completed at the same time!
- For the last layer, place the thawed strawberry ice cream into a bowl, add the chocolate chips, and mix well. Transfer the ice cream to the middle of your springform pan and spread evenly. Garnish with a few more chocolate chips. Finally, place the pan in the freezer for at least 30 minutes.
- Release the ice cream cake from the springform pan, and serve! Everyone at the party will certainly want a piece of 'watermelon.' And if it disappears quickly, a new one is so easy to make!