1 quart French vanilla ice cream, slightly softened

1/4 cup miniature semisweet chocolate chips

1 quart raspberry sherbet, slightly softened

Green food coloring

1. Lightly coat a 2-quart bombe mold or metal bowl with vegetable oil or cooking spray; chill in the freezer at least 1 hour.

2. Line inside of mold with an even layer of vanilla ice cream. Cover with plastic wrap, pressing against the ice cream to seal it tightly and fill any air pockets. Return mold to freezer for at least 4 hours.

3. Stir chocolate chips into raspberry sherbet to simulate watermelon seeds; remove plastic wrap from mold and fill cavity with ice cream. Top with plastic wrap and freeze until firm.

4. To unmold, dip quickly in lukewarm water and invert onto a chilled platter. Return to freezer to set exterior.

5. Use a small brush to paint the outside of molded ice cream with green food coloring, varying the shades to resemble the stripes on a real watermelon. Freeze until firm. Slice to serve.

Serves 8.

French vanilla, coffee and mocha (coffee with chocolate) are the ice creams called for in this bombe, although you can substitute other flavors if you wish.