Chocolate Covered Sherbet Bomb – a delicious recipe with pints, vanilla ice cream, orange sorbet, unsalted butter, vegetable oil, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 12-cup bundt pan with plastic wrap. Spread raspberry sorbet in bottom of bundt pan then freeze for 1 hour, or until firm. Spread vanilla ice cream over raspberry sorbet then freeze for 1 hour, or until firm. Spread blood orange sorbet over vanilla ice cream, cover with plastic wrap and freeze overnight.
2
Meanwhile, in a large saucepan, combine butter and vegetable oil. Melt over low heat then add chocolate and a pinch of salt. Remove from heat and stir until smooth. Let cool.
3
Dip bundt pan in warm water to loosen then invert onto a wire rack. Freeze for 30 min. Pour glaze evenly over sherbet bombe then return to freezer for 30 mins. Gently release from wire rack and transfer to a frozen serving platter. Garnish with berries and orange slices. Serve immediately.
1105
kcal
Calories
78
g
Fat
68
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pints raspberry sorbet, softened, 2 pints vanilla ice cream, softened, 2 pints blood orange sorbet, softened, 1/2 cup unsalted butter, and more.
Yes, Chocolate Covered Sherbet Bomb falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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