..but it's not. Instead, this refreshing frozen desert is a lot of multi-colored sherbet and ice cream all mixed together. Lauren Chapman, who wrote the cookbook Icebox Cakes, stopped by
Tonia's Kitchen to talk
about her frozen watermelon. She says start with a big bowl, and add green sherbet to its outer edges. Then add a thin layer of vanilla ice cream to that outer edge, then put raspberry sherbet in the center. Add mini chocolate chips to the raspberry sherbet and let it sit in the freezer for 5 to 6 hours. Take it out of the bowl and cut into wedges. It's like a watermelon cake your dessert lovers will be ecstatic over!
