Easy Ice Cream Bombe Recipes

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
• For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
• Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
• Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
• Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
• In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
• Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
• Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

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.

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

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.

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.

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!

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.

Steps:

• Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

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!

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), press it into the sorbet to make the layer even. Remove the smaller bowl and freeze for 30 minutes.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl helps with this) and freeze for another 30 minutes. 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.

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!

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.