Ice Cream Bombe Cake Recipe
Overview:
Ice Cream Bombe Cake is a delightful frozen dessert, perfect for celebrating birthdays or any special occasion. This unique cake is molded in a bowl, creating a stunning presentation that will impress your guests. While the directions may seem lengthy, the recipe is actually quite simple and can be customized in various ways to suit your taste preferences. Whether you prefer classic flavors or want to experiment with different combinations, this recipe offers endless possibilities. For a lighter option, you can use frozen yogurt or ice milk along with sorbet or sherbet. To ensure the best results, it’s recommended to prepare the cake the evening before serving to allow ample time for freezing.
Ingredients:
- 1 carton ice cream (flavor of your choice)
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 2 quarts heavy whipping cream
- 1 cup chocolate chips
- 1 maraschino cherry, chopped
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Cooking spray
Instructions:
| Step | Description |
|---|---|
| 1 | Take one carton of ice cream out of the freezer to soften. |
| 2 | Use a large metal mixing bowl as the mold for the cake. Lightly spray the bowl with cooking spray to prevent sticking. |
| 3 | Spread the entire half gallon of ice cream evenly inside the bowl to create the first layer. |
| 4 | Pat one third of the oreo cookie crumb mixture onto the ice cream layer. Place the bowl in the freezer until firm, about 30 minutes to 1 hour. |
| 5 | While the first layer is freezing, soften the second container of ice cream. |
| 6 | In a separate bowl, whip one quart of heavy whipping cream with almond extract and 1/4 cup sugar until stiff peaks form to create whipped cream. |
| 7 | Melt chocolate chips in the microwave and immediately pour the warm chocolate into the whipped cream while mixing slowly to create chocolate ribbons or flakes. |
| 8 | Stir in the chopped cherries and refrigerate the mixture. |
| 9 | Spread the second container of ice cream over the first layer in the bowl and cover with another third of the oreo crumb mixture. Freeze until firm, about 30 minutes to 1 hour. |
| 10 | Scoop the cherry chocolate amaretto whipped cream into the center of the bombe as the final layer, ensuring it reaches the top of the bowl. Smooth it out and cover with plastic wrap or foil. Freeze overnight. |
| 11 | About 2 hours before serving, prepare the cocoa whipped cream frosting by whipping together the remaining heavy whipping cream with vanilla, cocoa powder, and sugar until stiff peaks form. |
| 12 | Remove the bombe from the freezer and unmold it onto a large plate or tray. |
| 13 | Frost the bombe with the cocoa whipped cream and sprinkle the remaining oreo crumbs on top. |
| 14 | Return the bombe to the freezer until ready to serve. |
| 15 | Before serving, allow the bombe to sit at room temperature for 10-15 minutes, then cut into narrow wedges or slices with a wet knife. |
Additional Tips:
- For a different twist, consider layering mousse instead of whipped cream.
- Experiment with adding cookies, brownies, or a variety of fruits and berries between the ice cream layers.
- Create a striped effect by alternating layers of vanilla ice cream and orange sherbet.
- Get creative and customize the bombe cake to your liking!
Enjoy this delectable Ice Cream Bombe Cake and let your creativity shine! 🍨🎂
