Ice Cream Bombe ingredients (9)
Makes 12 servingsThree layers
1/2 gallon coffee ice cream
1 (14.0-oz) can condensed milk
4 to 8-ounces coconut
6-oz crunchy peanut butter
1/2 gallon chocolate ice cream
Whipped Cream Topping
1/2 pt cream, whipped
1/4 cup sugar
3 Tbsp rum or Drambuie (optional)
Bitter chocolate square, shaved
Ice Cream Bombe directions
Soften coffee ice cream. Then, spoon into an angel food cake pan, packing and leveling the surface. Freeze until firm.
Prepare Layers 2 and 3
Soften chocolate ice cream.
Meanwhile, mix condensed milk, coconut, and peanut butter and spread over the coffee ice cream. Then, fill pan to the top with the softened chocolate ice cream. Freeze until hard.
Prepare and add icing
Prior to serving time, unmold onto serving plate by placing pan briefly in hot water.
Whip cream (view Tips) and add sugar; add the rum or Drambuie, if desired. Ice cake with the whipped cream and replace in freezer.
Garnish and serve
At serving, slice and garnish with shaved bitter chocolate. Back to Top
Slightly adapts The Junior League of Little Rock, Inc., Little Rock Cooks (Little Rock: Junior League of Little Rock, Inc., 1972), 272.
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Dessert > Bombes
Page Last Updated 25 May 2015