3 cups of watermelon pulp and juice
1 cup sugar (may possibly be reduced)
3/4 cup water
Combine sugar and water in a saucepan and dissolve sugar. Combine with watermelon juice and chill overnight. Put in ice-cream maker until frozen. Can be used for a water melon bomb or eaten plain.
Line a bowl with saran wrap and chill. Spread slightly melted green pistachio ice cream (2 pints) inside bowl and chill for 45 minutes. Put slightly melted vanilla (1 pint) on top of the pistachio and chill for 45 min. Put chopped up chocolate cookies in the sorbet and fill remaining cavity of mold. Place a sponge-type of cake on top of the bowl. Freeze until ready to serve. To serve remove from mold and smooth edges with a butter knife. Cute and delicious!
Source: Martha Stuart Magazine