Coffee-Coconut Ice Cream Bombe

1. 1

   Line a 3-quart, 9-inch-diameter bowl with plastic wrap.

2. 2

   Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center.

3. 3

   Freeze until firm, about 45 minutes.

4. 4

   Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater.

5. 5

   Gently pack in the ice cream and smooth the top.

6. 6

   Brush both sides of the pound cake slices with the bourbon.

7. 7

   Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over).

8. 8

   Cover with plastic wrap and freeze until firm, about 2 hours.

9. 9

   Remove the top layer of plastic wrap and invert the bowl onto a serving plate.

10. 10

    Wipe the outside of the bowl with a hot cloth, then remove the bowl.

11. 11

    Remove the plastic wrap and press the coconut onto the cake.

12. 12

    Serve immediately or cover and freeze for up to 2 days.

13. 13

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.