28 March, 2015

Ice Cream Bombe | Little Rock Cooks

The recipe contributor's says, "Bombe is very, very, rich."

Ice Cream Bombe ingredients (9)
Makes 12 servings
Three 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
Prepare Layer 1
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.  

You might like:
Dulce de Leche-Mocha Ice Cream Dessert

Dessert > Bombes

Page Last Updated 25 May 2015

No comments:

Post a Comment