Deep Dish Watermelon Ice Cream Cake
Indulge in the ultimate summer dessert with this Deep Dish Watermelon Ice Cream Cake, a tantalizing no-bake masterpiece that’s as refreshing as it is stunning. Featuring a buttery graham cracker crust as the base, this layered treat combines velvety watermelon sorbet and creamy vanilla ice cream for a perfectly balanced flavor duo. Fresh watermelon slices and a sprinkle of mini chocolate chips on top add a playful nod to the iconic fruit, while dollops of whipped cream and optional mint leaves bring a touch of elegance. Ready in just 30 minutes of prep time, this frozen dessert is perfect for entertaining or cooling down on a hot day. Whether you’re planning a backyard barbecue or a summer birthday celebration, this vibrant and eye-catching ice cream cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Sugar
- 4 cups Watermelon sorbet
- 4 cups Vanilla ice cream
- 1 cup Fresh watermelon slices
- 1 cup Whipped cream
- 2 tablespoons Mini chocolate chips
- 8 leaves Fresh mint leaves (optional, for garnish)
Instructions
1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crumb mixture into a deep 9-inch springform pan to form an even crust. Use the back of a measuring cup to press it down firmly. Freeze for 15 minutes to set.
3. Soften the watermelon sorbet by letting it sit at room temperature for about 5 minutes. Spread an even layer of the sorbet over the chilled crust. Freeze for 30 minutes.
4. Soften the vanilla ice cream by letting it sit at room temperature for about 5 minutes. Spread an even layer of the ice cream over the firmed watermelon sorbet layer. Freeze for another 30 minutes or until firm.
5. Decorate the top: Arrange fresh watermelon slices in a decorative pattern on top of the cake. Sprinkle mini chocolate chips over the watermelon slices to mimic watermelon seeds if desired.
6. Add whipped cream: Using a piping bag or spoon, add dollops of whipped cream around the edges of the cake as a garnish. Optionally, tuck fresh mint leaves into the whipped cream for a pop of color and freshness.
7. Freeze the completed cake for at least 2 hours or until completely firm before serving.
8. To serve, release the springform pan and slice the cake into wedges. Serve immediately and enjoy!
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 655.3 g | 238% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 485.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 857 mg | 66% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
