Best 7 Ice Cream Bombe Recipe By Tasty Recipes

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Do you have a hankering for a refreshing and decadent dessert that is sure to impress your friends and family? If so, look no further than the ice cream bombe. This classic frozen treat combines layers of ice cream, sorbet, and mousse, creating a visually stunning and delicious dessert. With a little planning and effort, you can easily create your own ice cream bombe at home. In this article, we will provide you with a step-by-step guide and the best recipe to make a mouthwatering ice cream bombe that will be the star of any party or gathering.

Here are our top 7 tried and tested recipes!

TRIPLE-LAYER ICE CREAM BOMBE



Triple-Layer Ice Cream Bombe image

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.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 11

2 pints strawberry ice cream, softened
2 pints chocolate ice cream, softened
2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 cup chopped hazelnuts, toasted
1 Toblerone candy bar with almonds (3.52 ounces) , chopped
1/2 cup dried currants
1-2/3 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.

Nutrition Facts :

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY



Brownie Ice Cream Bombs Recipe by Tasty image

This quick and easy dessert is the bomb dot com. Store-bought brownie mix meets vanilla ice cream and raspberry drizzle to form delectable frozen bites. Fill them with anything your heart desires, but we think vanilla and raspberry make a sweet power couple.

Provided by Betsy Carter

Categories     Desserts

Time 4h30m

Yield 3 servings

Number Of Ingredients 9

9 oz fudge brownie mix, baked according to package instructions in a 9 x 13-inch pan
¾ cup vanilla ice cream
3 large raspberries
10.5 oz chocolate frosting, melted
1 teaspoon cornstarch
3 tablespoons water, divided
1 cup raspberries
¼ cup sugar
1 tablespoon lemon juice

Steps:

  • 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.
  • With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
  • 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.
  • In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
  • Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
  • Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
  • Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
  • Enjoy!

ICE CREAM BOMBE



Ice Cream Bombe image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 3

2 pints Mango Sorbet, recipe follows
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Steps:

  • 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.
  • Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
  • 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.
  • Mango Sorbet:
  • 3/4 cup sugar
  • 5 large ripe mangoes, peeled and seeded
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
  • Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
  • Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
  • Yield: 1 1/2 quarts; 6 servings

CARAMEL TOFFEE BOMBE



Caramel Toffee Bombe image

Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to put together this impressive dessert. Gingersnap cookies form the full-flavored "shell" over vanilla ice cream dressed up with crushed toffee candy bars.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 cup caramel ice cream topping, warmed

Steps:

  • Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm. , Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.

Nutrition Facts :

ICE CREAM BOMBE RECIPE BY TASTY



Ice Cream Bombe Recipe by Tasty image

No need to choose between chocolate, vanilla, and strawberry - this ice cream bombe has them all! This classy dessert will be a showstopping finish to your next celebratory meal. Present intact to show off the gorgeous chocolate dome, then slice to reveal the layers inside.

Provided by Rie McClenny

Categories     Desserts

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

3.5 qt strawberry ice cream, softened
nonstick cooking spray, for greasing
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour, or cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar, lightly packed
8 tablespoons unsalted butter, room temperature
2 large eggs
2 large egg yolks
12 oz dark chocolate, chopped
12 tablespoons unsalted butter
¼ cup light corn syrup
1 tall glass bowl, 9 inch (23 cm)
offset spatula

Steps:

  • Line a 9-inch diameter glass bowl with enough plastic wrap to hang over the edges by 6 inches (15 ¼ cm) all the way around. You may have to use more than one piece of plastic.
  • Add the softened ice cream to a medium bowl. Mix with an electric hand mixer until smooth.
  • Transfer the softened ice cream to the prepared glass bowl and smooth the top with a rubber spatula so the ice cream is about 1½ inches (4 cm) from the rim of the bowl. Reserve any leftover ice cream in the freezer. Gently press another piece of plastic wrap over the ice cream to prevent freezer burn and freeze for at least 8 hours, up to overnight.
  • Make the vanilla cake: Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) round cake pan with parchment paper and grease with nonstick spray.
  • In a liquid measuring cup or medium bowl, mix together the buttermilk, vegetable oil, and vanilla.
  • In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a large bowl, combine the granulated sugar, brown sugar, and butter. Beat with an electric hand mixer on high speed until light and fluffy, about 4 minutes.
  • Add the eggs, 1 at a time, and the egg yolks, beating between each addition. Continue beating until almost doubled in volume and very light and fluffy, about 5 minutes.
  • With the mixer on low speed, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with another third of the flour, the remaining buttermilk mixture, and the remaining flour and mix until well-blended and no lumps remain. Pour the cake batter into the prepared pan.
  • Bake for 45-50 minutes, rotating the pan halfway, until the cake is golden brown, pulling away from the sides of the pan, and the top springs back slightly when pressed. A cake tester or toothpick inserted in the center should come out clean.
  • Remove the cake from the oven and let cool for 5-10 minutes. The cake should still be very warm, but cool enough to handle. Remove the cake from the pan and place pan-side down on a wire rack or cutting board. Slice the domed top off the cake and discard or save for another use.
  • Remove the ice cream bowl from freezer and peel back the top layer of plastic wrap. Gently flip the cake upside down, placing the still-warm, cut side of the cake down on top of the ice cream. It should fit snugly inside the rim of the bowl. Gently press the cake down to ensure it makes full contact with the ice cream. Cover again with plastic wrap and return to the freezer for at least 6 hours, up to overnight.
  • Remove the ice cream bowl from freezer. Fill a slightly larger bowl about ⅓ of the way with hot water. Carefully lower the ice cream bowl into the hot water, ensuring that the water line is well below the rim of the bowl so it doesn't spill over.
  • Set a wire rack inside a baking sheet. Peel back the plastic wrap and carefully invert the ice cream bowl onto the center of the wire rack. Remove the bowl and plastic wrap.
  • Using the hot water in the larger bowl, warm an offset spatula for a few seconds. Use the spatula to smooth out any creases in the ice cream left by the plastic wrap. The surface of the ice cream should be as smooth as possible. If there are any gaps between the ice cream and cake, fill in with the leftover ice cream. If the ice cream has started to melt at all, return to the freezer until completely frozen again, 1-2 hours.
  • Make the chocolate glaze: Add the chocolate, butter, and corn syrup to a medium microwave-safe bowl. Microwave in 30-second intervals, whisking between, until completely melted. Whisk vigorously until glaze is smooth and glossy. Let cool to about 100°F (38°C), or just warm to the touch, before using.
  • Pour the chocolate glaze directly over the top of the ice cream dome in one continuous pour, using a spatula to ensure the chocolate leaves the bowl quickly. Ensure the bombe is covered completely by swirling the chocolate in a 2-inch circle over the top center of the dome.
  • Let the bombe sit at room temperature 5-10 minutes for the ice cream to soften slightly and the glaze to set, or place in the refrigerator for up to 30 minutes. If serving more than 30 minutes later, return to the freezer, then let the bombe thaw at room temperature for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 1207 calories, Carbohydrate 113 grams, Fat 78 grams, Fiber 2 grams, Protein 18 grams, Sugar 89 grams

ICE CREAM BOMBE



Ice Cream Bombe image

Use any flavors you wish in this layered ice cream mold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

2 pints black currant sorbet
1 raspberry sorbet
1 pint Vanilla Ice Cream Vanilla Ice Cream, or prepared
Fresh berries, for garnish

Steps:

  • Place a 7 1/2-cup capacity mold and one medium mixing bowl into freezer. Transfer all sorbets and ice cream from freezer to refrigerator until slightly soft, about 1 hour.
  • Place black-currant sorbet into chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Using a rubber spatula, coat the sides of mold with sorbet, making about a 1-inch-thick layer. Return mold and clean mixing bowl to freezer for 30 minutes.
  • Place raspberry sorbet in chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Pack raspberry sorbet over black currant, about 3/4-inch thick. Return mold and clean mixing bowl to freezer for 30 minutes.
  • Place vanilla ice cream in chilled mixing bowl. Stir until spreadable. Remove mold from freezer. Fill remaining space with vanilla ice cream. Using a rubber spatula, smooth ice cream.
  • To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the mold, and serve immediately, garnished with fresh berries.

ICE CREAM BOMBE



Ice Cream Bombe image

This is an Ina Garten recipe with some modifications. It is beautiful and delicious. Use what ever sorbet and ice cream combo that you like but be sure to keep the last (center) filling to some sort of ice cream. The best thing about this dessert is you can make it a few days before serving which frees you up to concentrate on the main course. If not serving the day you make it, leave it upside down and cover the bottom with plastic wrap to avoid freezer burn.

Provided by Karens Krazy Kitchen

Categories     Frozen Desserts

Time 4h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 3

2 pints mango sorbet, softened
1 1/2 pints raspberry sorbet, softened
1 pint strawberry ice cream, softened

Steps:

  • Freeze an 8" bowl for 30 minutes. When frozen, place the softened mango sorbet into it. Cover the bottom of a 6 1/2" bowl with plastic wrap and press it down firmly into the mango sorbet to make a deep well. Freeze the sorbet for 30 minutes. Take out of the freezer and remove the 6 1/2 inch bowl and the plastic.
  • Spread an even layer of softened raspberry sorbet on top of the frozen mango sorbet. Line the bottom of a 4 1/2 inch bowl with plastic wrap and press down hard on top of the mango sorbet to form another well. Freeze for 30 minutes. Take out of the freezer and remove the 4 1/2 inch bowl and the plastic wrap.
  • Spoon in enough softened strawberry ice cream to fill the space left by the removed 4 1/2 inch bowl. Smooth out the top of the ice cream. Freeze until hard (about 40 minutes).
  • To unmold, dip the 8 " bowl up to the rim in warm water. Run a warmed flat knife around the edge to loosen and unmold, upside down, onto a flat platter. Re-freeze until ready to serve. Take out of the freezer about 10 minutes before serving. Serve sliced into wedges.
  • Enjoy!

Nutrition Facts : Calories 63.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.6, Sodium 19.8, Carbohydrate 9.1, Fiber 0.3, Protein 1.1

Tips:

  • To make the bombe easier to slice, freeze it for at least 4 hours or overnight.
  • If you don't have a bombe mold, you can use a 9-inch springform pan.
  • To make the chocolate ganache, you can use either semisweet or bittersweet chocolate.
  • To make the bombe more festive, you can decorate it with chocolate shavings, sprinkles, or chopped nuts.
  • You can also experiment with different flavors of ice cream and sorbet for endless possibilities.

Conclusion:

The Ice Cream Bombe is a classic dessert that is perfect for any special occasion. With its combination of creamy ice cream, refreshing sorbet, and rich chocolate ganache, it's sure to impress your guests. Follow these tips to make the perfect Ice Cream Bombe:
  • Use high-quality ice cream and sorbet.
  • Freeze the bombe for at least 4 hours or overnight before slicing.
  • Decorate the bombe with your favorite toppings.
With a little planning and effort, you can create a stunning and delicious Ice Cream Bombe that will be the star of your next party.

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