Easy Ice Cream Bombe Food

MILLIONAIRE'S ICE CREAM BOMBE

Steps:

• 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. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
• 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.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
• Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces - work quickly so the ice cream doesn't melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
• 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. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
• 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 Maltesers all over the surface - this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

ICE CREAM BOMBE

Steps:

• Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
• Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
• Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it's still lovely cold). Serve with the Ice cream bombe.

NEO-NEAPOLITAN BOMBE

Steps:

• Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
• Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you've used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
• Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
• Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
• Do Ahead
• Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.

QUICK AND EASY ICE CREAM PIE

Steps:

• let ice cream soften slightly .
• spread evenly in pie crust.
• squeeze chocolate syrup over pie in a criss-cross motion .
• do the same with the caramel syrup in oppostie direction .
• sprinkle top of pie with the crushed candy topping .
• freeze until ready to serve .
• any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !

BOOZY CHRISTMAS BOMBE

Steps:

• Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you're short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
• Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
• Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
• To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
• Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

SALTED CARAMEL AND CHOCOLATE ICE CREAM BOMBE

Steps:

• Line a freezer-proof bowl with a double-layer of plastic wrap.
• Place a third of the softened ice cream into the bowl then top with half of the salted caramel, crushed chocolate, cherries and hazelnuts. Repeat the steps until all the ingredients have been used. You should be left with 3 layers of ice cream with two layers of filling.
• Cover the ice cream well then place in the fridge to set for 24 hours.
• To make the chocolate topping, melt together the coconut oil and chocolate and stir until smooth.
• Unmould the ice cream bombe onto a freezer-proof serving plate. Pour over the melted chocolate then place back in the fridge for at least 5 minutes but up to 2 hours.
• Slice and serve.

CHRISTMAS PUDDING ICE CREAM BOMBE

Steps:

• Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
• Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
• Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
• About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
• To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.

EASY ICE CREAM BOMBE

Steps:

• Spread ice cream onto bottom and up side of plastic wrap-lined 1-1/2- to 2-qt. bowl. Sprinkle evenly with 1-1/2 cups of the chopped cookies; press cookies into ice cream to secure. Cover; freeze 30 min.
• Spoon sorbet into center of ice cream mixture. Cover; freeze at least 4 hours or until firm.
• Unmold onto serving plate. Cover with the whipped topping; sprinkle with remaining cookie pieces. Let stand at room temperature about 10 min. before serving for easier slicing.

ICE CREAM BOMBE

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!

HOW TO MAKE INDIVIDUAL ICE CREAM BOMBES

Steps:

• Place the sponge cake dessert cup in a small bowl or plate.
• Top with a scoop of ice cream
• Top with magic shell until desired coating is achieved.
• Drizzle a little bit of caramel over the magic shell
• Sprinkle with a tiny bit of fleur de sel. This is optional, but I love the juxtaposition of salty and sweet, and the fleur de sel pairs nicely with the black walnut.
• Top with whipped cream, cherries, walnuts, or anything else your heart desires. I find that a little dollop of whipped cream and a couple of fresh berries are a nice finishing touch.

ICE CREAM BOMBE CAKE

Steps:

• Take one carton of ice cream out so it will soften.
• Using a large metal mixing bowl as the mold, lightly spray it with cooking spray to help when it's time to unmold.
• For the first layer, spread the entire half gallon of ice cream evenly all over the inside of the bowl.
• Pat one third of your oreo cookie crumb mixture into the ice cream layer, then put the bowl in the freezer until firm (30 minutes to 1 hour).
• Now take out your second container of ice cream to soften while you make the whipped cream.
• Using one entire quart of heavy/whipping cream, add almond extract and about 1/4 cup sugar.
• Whip it with an electric mixer until cream turns into the whipped cream.
• Now melt your chocolate chips in the microwave and immediately pour the still warm chocolate into cold whipped cream in a steady stream while mixing slowly with the mixer.
• This will form ribbons or flakes of chocolate in the ameretto whipped cream.
• Toss in the chopped cherries and stir with spoon until mixed around.
• Refrigerate.
• Spread second container of ice cream in same fashion as above& cover with another third of the oreo crumb mixture.
• Freeze until this layer is firm.
• (about 30 min-1 hour) Scoop your cherry chocolate amaretto whipped cream into the center of your bomb (this is the last"layer") make sure ice cream and amaretto cream is completely to the top of your bowl.
• Smooth it out and cover with plastic wrap or foil and freeze overnight.
• About 2 hours before serving, make your second batch of whipped cream"frosting".
• Whip together the cream, with 1 teaspoon vanilla, 1/4 cup cocoa powder& 1/4 cup sugar.
• Remove bombe from freezer and unmold onto a large plate or tray.
• Frost it with your cocoa whipped cream and lightly sprinkle the remaining oreo crumbs all over the frosting.
• Put back in freezer until ready to serve.
• (Take it out about 10-15 minutes before serving and cut into narrow wedges or slices with a wet knife)**Now here are suggestions for other ways to do this.
• Layer mousse instead of the whipped cream.
• Add cookies/brownies/fruit/berries instead of the oreo crumb mixture.
• Use alternating layers of vanilla ice cream and orange sherbet until bowl is filled for a pretty"striped" slice when it is cut and it will taste like a creamsicle.
• BE CREATIVE!

ICE CREAM BOMBE RECIPE BY TASTY

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!

ICE CREAM BOMBE

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

HOME

Steps:

• Line 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
• Spoon sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
• Remove sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
• To unmold, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

BAILEYS ICE CREAM BOMBE RECIPE

Steps:

• Whip the cream until peaking. Pour in the Baileys and condensed milk and whisk in. Stir in the ginger, cherries, amaretti and chocolate. Pour into the pudding basins lined with cling film and freeze for at least 7 hours.
• Put the holly and a few truffles on to baking parchment and cover with gold spray.
• To make the covering, put the cream, chocolate and sugar in a heatproof bowl over a pan of simmering water to melt. Stir to combine; cool for 5 mins. Upturn pudding on to a plate, peel away cling film and drizzle over chocolate sauce to cover the ice cream. Return to the freezer.
• Melt the white chocolate as in Step 3 and drizzle it over the pudding, using some to secure the truffles. Return to the freezer until ready to serve. Top with holly and scatter with stars and rainbow dust.

CANDY CANE ICE CREAM BOMBE

Steps:

• Spray a 2-qt. mold with nonstick coating.
• Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
• Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
• Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
• Cover and freeze several hours or up to 1 month.
• For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
• Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
• To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.