Ice Cream Bombe Recipe By Tasty
Whether you like your holiday desserts fa-la-la festive or ooh-la-la fancy, this one's for you! The creamy frozen concoction is so stunning, it's reserved strictly for Christmas and birthdays at our house. Sometimes we substitute raspberry sorbet and dark chocolate ice cream.
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 11
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- Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
- Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
- Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
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Jun 17, 2020 How to make an ice cream bombe dessert Prepare the mould: Line a freezer-safe bowl with a few layers of plastic wrap. Set aside. Assemble the bombe: Soften the vanilla ice cream then scoop a third …
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Reviews 35
Difficulty Intermediate
Category Dessert
Steps 13
- Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
MILLIONAIRE’S ICE CREAM BOMBE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
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Cuisine British
Total Time 1 hr 15 mins
Category Dessert, Treat
Published Dec 3, 2015
- Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs.
- Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.)
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- Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache.
- Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining chocolate coated malt balls all over the surface – this is easiest if you start around the bottom and work your way up in layers.
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