Ice Cream Bombe

Name: Ice Cream Bombe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 pints chocolate ice cream; 237 milliliters crushed candy canes or peppermint candies; 2 pints vanilla ice cream

One portion of this dish contains around 9g of protein, 26g of fat, and a total of 586 calories. This gluten free, dairy free, and fodmap friendly recipe serves 8. It is perfect for Summer. A mixture of chocolate ice cream, peppermint candies, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line a medium-size bowl with 2 sheets of aluminum foil. Scoop the vanilla ice cream into balls and place in bowl. Freeze for 30 minutes. Repeat with the chocolate ice cream, placing it on top of the vanilla and making the top as even as possible. Freeze for at least 2 and up to 24 hours. Invert bowl onto a serving platter.

Ingredients you will need

Chocolate Ice Cream

Vanilla Ice Cream

Vanilla

Equipment you will use

Aluminum Foil

Bowl

Remove bowl and foil.

Equipment you will use

Bowl

Aluminum Foil

Sprinkle with the crushed candy. Use a knife to slice the bombe into wedges, running it under hot water in between cuts.

Ingredients you will need

Candy

Water

Equipment you will use

Knife

Serve immediately.In Advance: The Ice Cream Bombe must be made at least a day ahead of time. You can unmold it the morning of the party, inverting it onto a serving platter, and return it to the freezer.

Ingredients you will need

Ice Cream

Sprinkle the crushed candies over the top just before serving.

Ingredients you will need

Candy

Equipment

Aluminum Foil

Bowl

Knife

Ingredients

Servings:

2pints

chocolate ice cream 237milliliters

crushed candy canes or peppermint candies 2pints

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.