Watermelon Sherbet Watermelon

Introduction: Watermelon Sherbet Watermelon

This is a cute idea for summer parties, especially for little kids. You can't eat it with your fingers like with real watermelon, but I think it's worth that sacrifice.

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Step 1: Ingredients

- Watermelon Sherbet (or other pink colored sherbet)

- Lime Sherbet (or other green colored sherbet)

- Whipped topping

- Mini Chocolate Chips

- a bowl for your watermelon base. I found a small oval one, but almost any bowl will work. Remember though, your bowl will be the shape of your watermelon, so (in the name of realism) - you want one that's rounded on the bottom

If you can't find watermelon sherbet, why not make your own!?

Step 2: Making the Outside

You can line your bowl with plastic wrap if you want it to be easier to unmold.

Start with softened green sherbet. (keep the pink frozen for now)

Add a big scoop to your bowl and try to coax it up the sides. Don't worry too much about it being perfect yet.

Put the bowl (and remaining sherbet) into the freezer.


After the sherbet has hardened some, it's time to add more to the green rind. Just keep working with the sherbet, nudging it up the sides, and rounding out the inside until you get a fairly even watermelon rind to work with.

Step 3: Cool Whip

Smear some cool whip along the inside of the green, to create your "inner rind"

Put back in the freezer to harden.

Step 4: Now the Watermelony Part

Mix a handful of your mini chips into your softened pink sherbet. I don't have an exact measurement - just enough to make it look "seedy"

Fill in your rind, making sure not to leave any air pockets.

Back to the freezer it goes.

Step 5: A Few Hours Later ...

It's probably best to let this freeze overnight. If the sherbet isn't completely hard, it's going to be near impossible to unmold, and your watermelon won't hold it's shape.


Now you'll need a big knife and some hot water. (put the knife in the hot water)

I like to run the knife over the top of the bowl (using the lip as a guide) - just to get off any extra sherbet, to make sure that my watermelon sits flat when flipped.

Step 6: The Big Reveal!

Time to unmold! Fill your sink with warm water, and dip your bowl in for a few minutes (careful not to get water in the actual sherbet) - if you used plastic wrap, you may not even need to do this.

Flip the bowl upside down on a platter - if all has gone well, you should have a watermelon! Well - half of one at least.

If you have any uneven spots, you can smooth them over with leftover sherbet, or just scrape at them with the knife until they smooth out.

If you're not serving this immediately, put it back into the freezer until you're ready.

Use a warm knife for cleaner, easier cuts

Ferrous Chef: Watermelon

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Ferrous Chef: Watermelon

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    2 Discussions

    Tater Zoid
    Tater Zoid

    5 years ago

    What a great idea.